Wholesale & Bulk Meat Supplier in Nairobi

Why Buy Trade From a Butchery Rather Than a Wholesaler

Most meat wholesalers do not butcher anything. They buy boxed, pre-portioned product from an abattoir or an importer and resell it. That works until you need something specific - a particular portion weight, a particular trim, a particular cut held consistently every week - at which point they can only offer you what is in the box.

We break down whole carcasses at City Market, which means we can hold a specification. If your kitchen needs 180g sirloin portions cut to 2.5cm, trimmed to a defined fat level, every Tuesday, we can do that and keep doing it. If your chef changes the spec, we change with it. That is not a service a re-seller can offer, and for a kitchen where plate consistency is the product, it matters more than a shilling or two per kilo.

It also means less waste on your side. Buying to spec means your kitchen is not trimming and discarding what you already paid for, and your portion costs stop drifting.

Who We Supply

What We Can Supply in Volume

• Beef - whole carcasses, sides, primals, or portioned steaks and stewing cuts to spec. See the beef section.
• Poultry - whole birds, leg quarters, breast and thigh in volume, jointed to your requirement. Poultry section.
• Goat, mutton & lamb - whole goats, sides of lamb, ribs and shoulders for choma at scale. Goat & mutton section.
• Fish & seafood - tilapia, kingfish, tuna, prawns and imported Norwegian salmon. Fish section.
• Deli - sausages, burger patties, meatballs, samosas and mshikaki by the hundred, made in our own deli. Deli section.
• Bones, offal & trim - for pet businesses and stock kitchens. Pet food section.

How a Trade Account Works

1. Talk to us. Call 0707 700511 or send an enquiry with what you need each week, your portion specs, and your delivery window.
2. We quote. Pricing is based on what you actually take and how regularly, not a headline rate. We would rather quote something we can hold than a number that drifts.
3. Trial order. Most accounts start with a week or two of orders so your chef can check the cuts against spec before anything is committed.
4. Standing order. Once the spec and the schedule are agreed, your list is cut and delivered on the same day each week. Changes by WhatsApp or a phone call.
5. Invoiced terms. New accounts usually begin on payment-on-delivery and move to invoiced terms as the relationship establishes.

Delivery for trade customers

Early morning delivery, before traffic builds and before service, is standard for our CBD and Westlands trade. We deliver across Nairobi seven days a week - see the areas we cover - and because we are physically inside the CBD at City Market, town-centre kitchens can walk to their supplier and hold us accountable in person. Very few suppliers can offer that.