BEEFYحلالHalal & quality
Halal certified, veterinary inspected, chilled at 1 °C
Every carcass follows the same chain: halal slaughter at a licensed Kenyan export abattoir, veterinary inspection, chilling and packing, and an unbroken cold chain to the aircraft.
- Halal slaughterEvery animal is slaughtered by a Muslim slaughterman at an export abattoir approved by the Saudi Food and Drug Authority (SFDA), with a halal certificate from an SFDA-accredited Kenyan body.
- Veterinary controlAnimals are inspected before and after slaughter. Kenya's Directorate of Veterinary Services issues the veterinary health certificate, and a certificate of origin accompanies every shipment.
- Chilled rightCarcasses are chilled at −2 to +2 °C for 18–24 hours, then held at about 1 °C through storage and transit. Lamb and mutton carcasses keep 10–13 days at 0–2 °C.
- Wrapped and labelledEach carcass is wrapped in clean white cloth and labelled with slaughter date, weight and abattoir number, with Arabic labelling to the Gulf standard (GSO 150-1) where required.
Documents with every shipment
- Commercial invoice and packing list
- Halal certificate (SFDA-accredited body)
- Veterinary health certificate (Directorate of Veterinary Services)
- Certificate of origin
- Air waybill in the buyer's name
Halal slaughter is standard in Kenya's export abattoirs, and chilled air freight is what sets Kenyan meat apart from frozen.
Sources: SFDA import requirements (Apr 2025); SFDA-accredited halal bodies in Kenya (Apr 2024); FAO (chilling); CSIRO (shelf life).