Quality & compliance

The part of the file your QA team will read first.

Everything below is a procedure we run, not an aspiration. Where a control is still being built we have said so — a buyer can verify each line on a site visit.

The halal procedure, step by step

01Lairage and restCattle rest with water access before slaughter. Handling is low-stress and without prodding; the pen record follows the animal.

02Ante-mortem inspectionEvery animal inspected by the attending veterinary officer before it enters the hall. Rejections are recorded and removed from the consignment.

03Supervised slaughterPerformed by a trained Muslim slaughterman facing the qibla, with the invocation, in a single cut severing trachea, oesophagus and both vessels. A recognised Islamic authority supervises and signs.

04Bleed-out and dressingFull bleed period timed and logged before dressing begins. Clean and dirty flows are physically separated; no cross-traffic between them.

05Post-mortem and gradingCarcass and offal inspected, stamped and graded. Weight recorded against the pen record, closing the traceability loop.

06Chill, cut, certifyChilled to core temperature before cutting, packed to your specification, and released with the halal and veterinary certificates for your market.

On stunning

Our default is slaughter without stunning. Where an importing market or certifier requires reversible stunning, we will operate to that standard instead — stated in writing before the consignment is booked, never changed silently.

On segregation

No non-halal product passes through the line, so there is no cross-contamination case to make. Knives, chillers and cartons are dedicated.

Cold chain, recorded

Rejected containers almost always come down to temperature, not quality at origin. So we log it at every handover and give you the record with the shipment file.

Handover point	Target	Recorded by	Evidence to buyer
Harvest to collection	< 6 hrs	Field supervisor	Timed intake sheet
Pre-cooling	to product spec	Packhouse log	Pulp temperature readings
Loading	set point ± 1 °C	Reefer set & seal	Photos, seal no., set point
Transit	continuous	Container data logger	Downloadable trace on arrival

Standards and registrations

In place

·Ugandan company registration & URA TIN
·MAAIF phytosanitary inspection per consignment
·Veterinary health certification for meat
·Halal slaughter supervision & per-consignment certificate
·Certificate of origin via the national chamber

In progress

·Documented HACCP plan for the processing line
·GlobalG.A.P. group certification for contracted growers
·Own cold store at the collection point

Target dates shared on request.

Audit & inspection

We accept third-party pre-shipment inspection at the buyer's cost and will hold a container for your nominated surveyor. Site audits of the feedlot and processing line are welcome with a week's notice.

Arrange an audit