Debone & trim
Skilled butchery follows the agreed specification, removing bone, excess fat, silverskin, and uneven edges while protecting yield.
Al-Mamlakah W.L.L.Partner with us 
Precision processing
Cut with intent.
Ship with confidence.
Expertly prepared beef and mutton, precisely deboned, portioned, chilled, and quality-checked to meet the exact specifications of restaurant and food-service partners across the GCC.
The cutting room
From primal piece
to plate-ready specification
Every cut is planned around the customer’s menu, yield, portion size, packaging format, and delivery window. Our process protects the product’s natural character while giving buyers the repeatability a professional kitchen needs.
Chill & protect
Product moves quickly into controlled cooling so the cold chain begins at the cutting table, not at the loading bay.
Inspect & pack
Weights, trim, appearance, seal integrity, labelling, and lot traceability are checked before release.
Export to spec
Cartons are palletised, documented, and handed to temperature-managed freight under shipment SOPs.
Cooling is part of the cut
Controlled cooling, hygienic handling, and disciplined handover preserve texture and freshness from deboning through export.
Specification is the SOP
Each order can be defined by cut, trim, weight range, pack format, label, lot, and destination documentation.
The complete cut catalogue
Whole carcass.
Kitchen-ready precision.
A comprehensive range of premium beef, mutton, lamb, offal, and processing formats—prepared around the exact requirements of GCC chefs, retailers, importers, and food-service teams.
Whole-carcass capability
Every stage of the breakdown
- Whole carcass
- Half carcass
- Forequarter
- Hindquarter
- Primal cuts
- Sub-primal cuts
- Bone-in or boneless
- Portion-controlled
Premium beef
From signature steaks to slow-cook favourites
Bone-in, boneless, primal, sub-primal, portion-controlled, and kitchen-ready formats prepared to specification.
Tenderloin
Centre-cut, whole, or portioned for premium dining.
Striploin
Clean steaks and roasting portions with a refined fat edge.
Ribeye
Marbled steaks, whole ribeye rolls, and grill-ready portions.
Top sirloin
Lean, versatile steaks with dependable portion control.
Rump
Robust flavour for steaks, roasts, and catering portions.
T-bone & porterhouse
Bone-in presentation cuts for signature menus.
Tomahawk
Long-bone centrepiece cuts for premium sharing occasions.
Short ribs
Meat-rich ribs prepared for braising and barbecue.
Brisket
Whole or divided for low-and-slow applications.
Chuck roll
Versatile muscle for roasts, steaks, and premium mince.
Topside
Lean roasting cut with clean slicing performance.
Silverside
Uniform, trim-ready muscle for roasting and catering.
Knuckle
Lean, practical cut for steaks, roasting, and portioning.
Shank
Collagen-rich bone-in or boneless slow-cook cut.
Flank
Full-flavoured flat cut for grilling and slicing.
Skirt
Loose-grained cut suited to fast cooking and marinades.
Oxtail
Rich, segmented cut for broths and slow braises.
Diced & minced beef
Kitchen-ready formats produced to agreed fat ratios.
Mutton & lamb
Traditional favourites. Professional formats.
Premium sheep products can be prepared as whole joints, bone-in cuts, boneless muscles, portions, cubes, or mince.
Whole leg
Bone-in centrepiece for roasting and traditional menus.
Boneless leg
Rolled, netted, or divided into controlled muscles.
Shoulder
Whole, boned, or portioned for slow cooking.
Rack
French-trimmed or standard presentation for premium dining.
Loin
Whole loin, saddle, or refined boneless portions.
Chops
Evenly cut loin or rib chops to target thickness.
Neck
Bone-in rounds or boneless meat for rich slow-cooked dishes.
Breast
Economical, flavourful cut for rolling and slow cooking.
Ribs
Single, sheet, or portioned ribs for grills and braises.
Shank
Front or hind shanks for premium slow-cook service.
Diced mutton
Consistent cubes for curries, stews, and production kitchens.
Mutton mince
Prepared to the required grind and fat specification.
Offal & variety meats
Carefully cleaned. Precisely prepared.
Selected edible offal and secondary products are hygienically prepared, chilled, and packed according to destination requirements.
Liver
Trimmed whole or sliced to buyer specification.
Heart
Cleaned, trimmed, and packed whole or portioned.
Kidneys
Carefully cleaned and supplied whole or prepared.
Tongue
Trimmed whole tongue for slow cooking and specialist menus.
Tripe
Thoroughly cleaned and prepared to market requirements.
Cheek
Rich, tender slow-cook meat with strong culinary value.
Marrow bones
Cross-cut or canoe-cut for stocks and premium service.
Tail
Portioned for broths, stews, and slow-braised dishes.
Prepared for your operation
Specify the product. We shape the programme.
- Fresh chilled
- Frozen
- Vacuum packed
- Food-service cartons
- Retail-ready packs
- Custom weights
- Private-label ready
- Export documented
For chefs, buyers & importers
Tell us your cut sheet.
Share your menu, target weights, carton plan, and destination. We will shape a cutting and shipment SOP around it.
Built around your market
Premium cuts. Reliable supply.
Made for your business.
Tell us the cuts, volumes, packaging, and delivery requirements you need. We align responsible sourcing, halal processing, quality control, and cold-chain delivery from Pakistan to the GCC.
Plan your meat programme