Buyer's guide
Short, practical guidance to help you prepare a complete request and avoid delays.
What information is needed for a meat import quotation?
A useful request names the exact product and cut, the condition (chilled or frozen), the quantity per product, the packing, the destination city and airport or port, the delivery period and any certificate or labelling requirements. Company details and your import permit status help us check eligibility early.
Chilled or frozen meat: what is the difference for an importer?
Chilled meat is sold as fresh and commands a higher price, but its shelf life is limited to days or weeks, so it needs fast transport – often air freight for long distances. Frozen meat keeps for months at −18 °C, travels economically by sea and allows stock-holding, but is usually sold at a lower price point. Your sales channel decides which is right.
How to choose carcass type, cutting and packing
Whole carcasses give the lowest price per kilo and suit buyers with their own cutting capacity. A six-way cut or primal cuts reduce labour and waste and fit in cartons. Portioned cuts suit food service. Cotton mesh is typical for chilled carcasses, vacuum packing extends shelf life for cuts, and IQF suits poultry and diced products.
What to settle before arranging an air shipment of meat
Confirm your import permit and the certificates required at destination, the airport of arrival and your customs broker, the flight frequency and cut-off times, the expected volume per flight and the packing accepted by the airline. Plan collection at the airport so chilled product moves straight into cold storage.
A note on import regulations
Health, customs and certification rules are set by each importing country and change regularly. This guide does not replace the official requirements of your country; always check the current rules with your competent authority. We verify the conditions for each shipment before confirming.