01
01
Brief
Product, cut, destination, volume, packing and Incoterm — written, not guessed.
Process
Cold chain,
not theatre.
From written spec to reefer set-point. The six steps below are the desk sequence, not a plant tour.
02
02
Source
Lots from export-oriented plants. Buffalo and mutton from APEDA-registered facilities.
03
03
Slaughter
Halal rites where the market requires them, under a body accepted at destination.
04
04
Inspect
Ante- and post-mortem veterinary control at the plant. Spec trim checked against the brief.
05
05
Chill / freeze
Chilled mutton 0–4°C. Frozen meat and buffalo to −18°C core (blast as required).
06
06
Pack & ship
Vacuum or carton marks, reefer or air cargo, health + Halal + commercial documents with the lot.
Temperatures
0 to 4°C
Chill rooms & chilled mutton air freight
−18°C
Frozen meat and buffalo core temperature
−35 to −40°C
Blast / plate freezing where the plant uses it
Trade enquiry
Walk a programme with us.
We will tell you which of these steps applies to your cut and market.