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Frozen Meat for Horeca Industry Bulk Supplier Export Quality
Mumbai, Maharashtra, India
Frozen meat products are widely used in horeca sectors including hotels, restaurants, and catering services. Export-quality processing ensures hygiene and consistency. Bulk supply available for global markets.
Shipping Information
Exporter details revealed after verified importer registration
Frozen meat for the HoReCa industry covers export-grade buffalo, sheep, and goat meat cuts processed and blast-frozen to the temperature and packaging standards hotels, restaurants, and catering operations require for consistent portion control and shelf life. Maharashtra accounts for a significant share of India's meat production, and Mumbai's Deonar facility sits among the country's APEDA-approved integrated abattoir-cum-meat processing plants, giving the region genuine processing infrastructure rather than just trading capacity. For hotel groups, restaurant chains, and foodservice distributors, this means access to Halal-certified, export-grade frozen meat with the cold chain and documentation international HoReCa buyers require.
| Attribute | Details / Value |
|---|---|
| Meat Types | Buffalo (boneless/bone-in), sheep, goat, specify per order |
| Cuts Available | Chuck tender, flank steak, striploin, tenderloin, offal cuts, specify per order |
| Processing | Slaughtered, deboned, blast-frozen, vacuum or shrink-wrapped |
| Core Temperature | -18°C or below, maintained through blast freezing |
| Fat Content | Trim specification available per HoReCa portion requirement |
| Packaging Format | Individual vacuum packs, bulk cartons, specify per order |
| Shelf Life | 12-24 months frozen, depending on cut and packaging |
| Slaughter Method | Halal certified |
| Quality Standard | APEDA-approved processing facility compliance |
| HS Code | 0202 (frozen bovine/buffalo meat), 0204 (sheep/goat meat), confirm with CHA based on meat type |
HoReCa buyers generally need consistent trim specification and portion weight across every shipment, since menu costing and plate presentation depend on that predictability in a way retail bulk buyers don't require to the same degree. Confirming exact fat trim percentage and cut specification before the first order matters more here than for general wholesale meat supply, since inconsistency directly affects a restaurant's food cost margin.
Value cuts and offal work well for high-volume, lower-margin menu items, curries, processed dishes, and stock production, where the meat's role is functional rather than the centerpiece of the plate. Premium cuts like tenderloin or striploin suit standalone menu items where presentation and tenderness matter directly to the customer experience, and these command a proportionally higher price reflecting both the cut's yield and demand.
Maharashtra contributes a meaningful share of India's overall meat production, and Mumbai's Deonar facility is among the APEDA-listed integrated abattoir-cum-meat processing plants approved for export, giving this location genuine processing capacity rather than relying purely on inbound trading from other states. Mumbai's port infrastructure and established cold chain logistics support the temperature-controlled reefer container shipment frozen meat export depends on, and the city's broader food export ecosystem supports consistent documentation processing for repeat HoReCa supply contracts.
Individual vacuum-sealed packs for portion-controlled HoReCa distribution. Bulk cartons for high-volume kitchen and catering operations. Custom branding and private label packaging available for hotel groups and restaurant chains with their own supply chain branding requirements.
APEDA registration and export certification, Halal certification, FSSAI license, phytosanitary and veterinary health certificate for every shipment, Certificate of Origin, cold chain temperature logs available on request.
Buffalo, sheep, and goat meat are available in a range of cuts including chuck tender, flank steak, striploin, tenderloin, and offal cuts. Buyers should specify exact trim percentage and portion weight requirements for consistent menu costing across shipments.
Yes, Indian buffalo meat export is predominantly Halal certified, meeting genuine Islamic slaughter requirements, which is part of why Indian buffalo meat has strong demand in markets across the Middle East, Southeast Asia, and North Africa.
Frozen meat maintained at -18°C or below typically holds a shelf life of 12-24 months depending on the specific cut and packaging method. Vacuum-sealed individual portions generally hold at the longer end of that range compared to bulk-packed cartons.
MOQ varies based on meat type, cut specification, and packaging format. Confirm the current minimum for your specific requirement directly, since portion-controlled HoReCa packaging typically carries different minimums than bulk carton orders.
Frozen buffalo and bovine meat generally falls under HS code 0202, while sheep and goat meat falls under 0204. Confirm the exact classification with your customs broker based on the specific meat type and cut being shipped.
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