Beef cuts in 4 languages: an English, French, Spanish and Arabic glossary for professional buyers
From quarter to primal: beef cut names in English, French, Spanish and Arabic, and the traps to avoid.
Buy halal meat with confidence
Practical guides for importers, wholesalers and distributors: preparing a specification sheet, understanding an import-export operation and choosing the right formats.
Halal certification for meat: certification bodies, certificates and export recognition
Slaughter, plant, per-lot certificate: the three levels of halal certification and who recognises it in each country.
How to choose a halal meat supplier: 8 criteria for professional buyers
Type of supplier, approval, recognised certificate, cold chain, documents, payment: the checklist to complete before signing.
Halal meat specification sheet: 10 points to define before requesting a quote
Species, cut, certification, packaging, volume, Incoterm: the checklist to complete before any price request.
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