Beef

Manufacturing beef is contracted on chemical lean. CL65, CL80 and CL90 denote the lean-to-fat ratio, and the figure drives both price and blending value for further processors. Primals and carcass beef are specified by cut code and trim level. All product entering the UK or EU requires an establishment-approved supply chain and a veterinary health certificate.

Why go through us rather than buying direct

Agricultural supply is spread across thousands of small exporters, and the quality of a cargo is decided at origin rather than when it lands. Buy direct with nobody checking and you find out about the missing phytosanitary certificate, or the aflatoxin reading, at the border. By then the money has gone and the cargo is sitting on demurrage. We verify the supplier, fix the specification in the contract, and inspect before anything ships.

One thing to watch. The establishment must hold a current approval number for the destination market. An approval that lapses between contracting and shipment renders the consignment inadmissible on arrival.

We source this from the countries below. Origin is not a preference. It decides which phytosanitary and licensing rules apply, what specification is achievable, how the freight routes and what sanctions exposure you take on. We choose it against your compliance and delivery needs, not on price alone.

Put the parameters below in your brief with a tolerance against each, not a single target figure. A specification without tolerances gives the contract nothing to fall back on when a cargo lands marginally out.

• Cut specification and trim level
• Chemical lean (CL) percentage for manufacturing meat
• Core temperature on loading and arrival (°C)
• Packaging format and interleaving
• Shelf life remaining on arrival (days)
• Microbiological criteria under (EC) No 2073/2005
• pH and drip loss
• Chemical lean (CL %)
• Cut code and trim specification
• Core temperature on loading (°C)
• Shelf life remaining (days)

We appoint an independent inspection agency at origin. They check quantity, quality against what was contracted, and the condition of the packaging, all before the shipment is released for loading. That certificate is what any later claim rests on.

Send us a brief covering the points below. Within one working day we will tell you whether we can fulfil it, how we would approach it, what paperwork it needs and roughly how long it takes.

• Which grade of Beef you need, with tolerances
• Volume, and whether this is one shipment or a regular requirement
• Where it needs to land, which port, and by when
• Any certification you need: organic, Halal, Kosher, RSPO, FSC or other
• Preferred Incoterms and how you want to pay
• Packaging format and any labelling