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MTX · Divisions

Meat Export & Trade

Lamb and beef, chilled or frozen, documented for Gulf and regional buyers.

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Species: Lamb · Beef · VealState: Chilled · FrozenFocus: GCC · Region · EU*

B2B supply coordination for lamb, beef and veal in carcass, primal and boneless formats, chilled or frozen. Each shipment is built around the destination's import rules, the buyer's cut specification and the required health and halal documentation.

01What we offer

Lamb

Whole carcass, half carcass, leg, shoulder, rack and mixed cuts.

Beef & veal

Forequarter, hindquarter, boneless primals and trimmings.

Chilled programmes

Short shelf-life supply for HoReCa and premium retail, by air or fast sea routes.

Frozen supply

Carton-packed frozen cuts at −18 °C or colder for distributors.

Halal documentation

Halal slaughter certificates from recognised bodies where the destination requires them.

Buyer specifications

Cut charts, fat cover, weight ranges, packing and labelling.

02Who it is for · Market focus

Who it is for

  • Meat importers
  • Retail & hypermarkets
  • Hotels, restaurants, catering
  • Food service distributors
  • Government & institutional buyers

Market focus

  • Saudi Arabia
  • UAE
  • Kuwait, Qatar, Bahrain, Oman
  • Regional MENA markets
  • EU — subject to establishment approval

03How it works

  1. Destination check: import permits, approved establishments, certificate model.
  2. Specification: species, cuts, state, packing, label language.
  3. Proposal with volume, Incoterm, transit mode and validity.
  4. Production slot, veterinary inspection and halal supervision.
  5. Cold-chain loading with temperature records.
  6. Documents released; arrival and clearance follow-up.

04Safety & compliance

Veterinary health certificate

Issued by the competent authority for each consignment, in the destination's model.

Approved establishments

Product must come from slaughterhouses approved for the destination market.

Temperature control

Chilled typically −1 to +4 °C; frozen −18 °C or colder, logged throughout transit.

Halal integrity

Segregated handling and certificate traceable to the slaughter lot.

Labelling & shelf life

Arabic/English labels with production and expiry dates as required by GCC standards.

Traceability

Carton codes linked to slaughter date, establishment and container.

05Documents

What you receive

  • Veterinary health certificate
  • Halal certificate (where required)
  • Certificate of origin
  • Commercial invoice & packing list
  • Temperature record

What we need from you

  • Import permit / licence number
  • Cut specification and packing
  • Chilled or frozen, volume per month
  • Destination port / airport

06Working tool

Meat shipment planner & checklistMTX-T1
Document checklist
40' reefers per month
5 × 40'
  • Net tonnes per container≈ 25 t
  • Containers per week1.2
  • Temperature≤ −18 °C
  • Documents ready0 / 6
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Indicative payloads. Destination rules and establishment approvals confirmed per shipment.

07Related catalogue

Lamb carcassMTX-LC
Lamb carcassWhole or half, weight-banded.
Format
Whole · half carcass
State
Chilled −1…+4 °C · Frozen ≤ −18 °C
Packing
Stockinette / carton
Lamb primal cutsMTX-LP
Lamb primal cutsLeg, shoulder, rack, loin, neck.
Format
Bone-in · boneless
State
Chilled · Frozen
Packing
Vacuum packed, cartons
Beef quartersMTX-BQ
Beef quartersForequarter and hindquarter.
Format
Fore · hind quarter
State
Chilled · Frozen
Packing
Stockinette
Boneless beef cutsMTX-BB
Boneless beef cutsTenderloin, striploin, topside, chuck, trimmings.
Format
Boneless primals
State
Chilled · Frozen
Packing
Vacuum, 20–27 kg cartons
VealMTX-VL
VealCarcass and cuts to specification.
Format
Carcass · cuts
State
Chilled · Frozen
Packing
Vacuum / stockinette
Trimmings & minced meatMTX-MN
Trimmings & minced meatBy visual lean (VL) specification for processors.
Format
80–95 VL
State
Frozen ≤ −18 °C
Packing
Block frozen cartons

Solution scenarios

Chilled lamb supply for Gulf HoReCa
Solution scenario · MTX

Chilled lamb supply for Gulf HoReCa

Challenge
Hotels need fresh lamb cuts weekly with halal and health documentation.
Approach
Approved establishment, vacuum-packed primals, air or fast sea lane, temperature logging.
Deliverables
Cut specification, health and halal certificates, temperature record.
What we measure
Remaining shelf life on arrival, order accuracy, claims.

Scenarios are illustrative examples of how we structure work in this division. They are not completed-project claims.

08Questions

Can you ship to the EU?

Only from establishments listed as approved for EU import of that product. We check eligibility before quoting.

Is the meat halal?

For Gulf destinations, product is supplied with a halal certificate from a body recognised by the importing country.

Chilled by air or sea?

It depends on shelf life and distance. Air suits short shelf life; sea suits vacuum-packed chilled with longer life.

Contact path

info@reboulo.com · +351 912 712 040

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