Typical processing is 5-7 Business Days.  West coast orders can be another day or two longer.

We ship fresh and/or frozen products, so please refrigerate or freeze the meat as soon as you receive your order.

We ship our boxes with special high performance thermal liners with insulation that include refrigerant gel packs.  These boxes will keep your order safe for up to 72 hours.

Please note that products will begin to thaw during shipment, this is perfectly normal. All products are flash frozen and vacuum sealed.  Once received they are safe to be refrigerated, re-frozen or cooked immediately!

We use FedEx and UPS.

Yes! See our 2 certifications:

View our Meat Packing Certification

View our Poltry Certification

Food safety and hygiene are always prioritized in Halal-certified meat which reduces the risk of food contamination. Halal meat farmers avoid using antibiotics and pesticides that many other profit-driven farms employ. When it comes to contamination and food illness, halal food has a low occurrence rate. In Islamic Law, contamination or cross-contamination is something that the halal meat farmer has to be wary of. The blood must be completely drained from the carcass in the process of Islamic slaughtering, as it results in better, fresher meat devoid of pathogen infestation.

One of the most essential ways to take care of your body is to make sure that the food you eat is nutritious and of excellent quality. Halal beef, lamb, and chicken enhance the immune system, brain, and metabolism in our body. When your metabolism is strong, it absorbs all nutrients and eliminates all the harmful substances from your body, which is a huge beneficial factor when looking after your health. 

Aside from the health benefits of halal meat, do you know that meat that contains blood is more prone to putrefaction and gives a bad flavor? When compared to other meat, halal meat is considered not only healthier, but also tastes better. Due to the absence of blood in the meat, it makes the meat more tender, and taste better. The absence of blood in halal meat also makes it bacteria resistant. 

Food hygiene is the most essential element to maintain a healthy life. It is also the most important criteria of halal meat regulation. Butchers and farmers who slaughter the meat must adhere to this critical criterion. Animals are given nutritious, clean meals when being reared. If any animal becomes unwell, or is unfit, it is not allowed to be slaughtered. 

All the animals are treated with care and respect when they are being reared. While other living animals are present, no animals are allowed to be slaughtered. This helps to keep the animals as stress-free as possible during the slaughtering procedure. This has additional health benefits since the animal's lack of stress decreases the release of hormones that can change the meat it produces.

Having halal meat ensures you are eating food that is safe and nutritious, which ensures that your immune system is being developed much better than when you would consume your conventional meat.

Conventional beef, the kind you’re used to seeing at a grocery store, comes from grain-fed cattle that are raised in feedlots. Animal welfare implications deserve an entirely different post, but we’d be remiss to neglect a few glaring issues:

• Cows are not evolved to eat corn or grain. After 6 months of life, conventional cattle are forced to eat grain and corn to expedite weight gain at a lower cost.
• This means cows get sick with conditions including liver damage, acidosis, and blood disease. As a result, cows are given large doses of preventative antibiotics in their feed.
• Feedlot conditions are stressful and unnatural. Rather than being bred on pastures, as nature intended, cows are packed into close quarters and in unsanitary conditions.

The evidence promoting health benefits of grass-fed beef continues to mount. In a nutshell, when compared to conventionally-raised, grain-fed beef, grass-fed beef has:

• Fewer calories
• Less overall fat and less saturated fat
• More good fats, including Omega-3s and CLA, and their predecessors
• Higher levels of essential vitamins and minerals, including beta-carotene, Vitamin E, B Vitamins, calcium, magneisium, and potassium
• Lower incidence of bacteria, including E. Coli

Americans struggle with weight and associated health conditions. Weight always comes down to calories in vs. calories out. A 6 oz steak from a grass-fed cow can have 100 fewer calories than the same cut from a grain-fed steer. And grass-fed beef can have 1/3 as much fat as grain-fed.

Not all fat is created equal. Many of us grew up with the misplaced notion that FAT is bad. Now we know that it’s much more nuanced. Indeed, fat is a critical component to good health.

Grass-fed has lower overall fat content; specifically, it’s lower in the saturated fat that’s historically linked to heart disease. Meanwhile, grass-fed is higher in the “good” fats: Omega-3s and Conjugated Linoleic Acid (CLA). It also has a healthier ratio of Omega-3 to Omega-6.

These fatty acids include EPA, DHA, and ALA. Fatty acids cannot be synthesized by our bodies and must be obtained from food. They’re critical to functioning, but also impart significant health benefits. An estimated 40% of Americans don’t get enough Omega-3s.

A diet rich in Omega-3s is linked to lower blood pressure, lower risk of heart attack and cancer, reduced inflammation, and improved conditions in a number of brain issues, including depression, schizophrenia, ADHD, and Alzheimer’s Disease.

Grass-fed beef has a healthier Omega-3 to Omega-6 ratio (2:1 vs. 14:1; a ratio of 4:1 or lower is ideal).

Grass-fed meat is recognized as the richest known source of CLA, another type of good fat. And we mean GOOD. CLAs are linked to reduced risk of diabetes and reversal of arteriosclerosis, as well as cancer-fighting and anti-obesity mechanisms. Studies show that CLA can cause fat loss and improved body composition. Meat from grass-fed animals contains 300 – 500% more CLA than conventionally-raised animals.

Across the board, when compared to grain-fed beef, grass-fed beef has higher levels of essential vitamins, minerals, and antioxidants.

Most Americans are deficient in Vitamin E, a nutrient linked to lowered risk of heart disease, cancer, and anti-aging properties. Grass-fed, pastured cattle have 4 times the vitamin E than feedlot cattle. Even when feedlot cattle are given vitamin E, grass-fed beef still has twice the level of vitamin E.

Carotenes are precursors to Vitamin A, a critical component in multiple systems, including vision, bone growth, reproduction, skin, and immune function.

On top of that, red meat is an important source of essential amino acids, vitamins A, B6, B12, D and minerals including iron, zinc, and selenium. Mineral content has been found to be higher in grass-fed beef across the board.