On-Site Chicken Meat Processing in Kigali

The process

Six steps, one building

Moving the bird between facilities is how freshness gets lost. We do every stage on the same site, so the only thing that changes between the farm and your delivery is the label.

01

Live arrival

Birds come off our own farm and into the facility the same day. We do not buy in from third-party suppliers, so the flock's history is ours to answer for.

02

Slaughter and bleed-out

Handled under a documented HACCP-based food safety plan, with a recorded kill step and bleed-out. This is where carcass quality is won or lost, and it is not something a broker can fix later.

03

Chilling

Immediate chilling into the 0–4°C band, then a controlled hold. Temperature is logged, not assumed, so we can tell you what your order actually went through.

04

Butchery and deboning

Whole birds stay whole. Cut orders are broken down into the parts you asked for — bone-in, boneless, skin-on, skinless — and trimmed.

05

Portioning to weight

If you gave us a weight band, every portion lands in it. That is what makes your plate cost and cook time predictable instead of a rough average.

06

Packing and dispatch

Whole birds chilled, cuts vacuum-sealed or boxed, then loaded for delivery across Kigali in our refrigerated fleet.

Vacuum-packed chicken cuts from KOKOLIKOOO after processing

0–4°C

Held, start to finish

What we can process

Tell us the spec

The quickest way to get an accurate quote is to send us four things: how much you need per week, which cuts, whether skin and bone stay on, and the portion weight if it matters. We will come back with a price and a schedule.

Whole-bird butchery

Carcass, leg quarters, breast quarters, wings, thighs and drumsticks. Useful if you want whole-muscle pieces at a predictable size rather than a full bird.

Deboning

Skinless fillets, boneless-skinless thighs and other whole-muscle portions. Note that deboning and trimming mean less saleable yield per bird, so the price per kilo is higher than a whole bird.

Custom portion weight

Give us a target weight and a tolerance, and we cut to it. This is the single most useful thing you can specify if you run a fixed menu or plate cost.

Vacuum and modified atmosphere packing

Vacuum-sealing removes the air around cut surfaces, which slows spoilage and keeps portions usable for longer. Ask us about shelf life for your specific cut and pack.

Answers

Processing questions

Can you cut chicken to our own specification?

Yes. Tell us the cut, whether you want skin on or off, boneless or bone-in, and the portion weight you need. We cut to that and vacuum-seal it for delivery across Kigali.

Why does vacuum-packing matter for cut chicken?

Cutting exposes more meat surface, which speeds up spoilage. Removing the air around the cut slows that down, so vacuum-packed portions hold their quality longer than loose cuts from the same bird.

Where does the processing happen?

On site at our facility in Cyanamo, Kabuga II, Rusororo, Gasabo District, Kigali. The farm, the processing and the dispatch are all in the same place, so the cold chain never breaks.

Do you hold food safety certifications?

We work to a documented HACCP-based food safety plan and are registered with the Rwanda Standards Board. Formal HACCP certification is in progress, and we would rather tell you that plainly than overstate it. Our current position is on the home page.

Keep reading

Chicken meat processing, done to your spec

Six steps, one building

Live arrival

Slaughter and bleed-out

Chilling

Butchery and deboning

Portioning to weight

Packing and dispatch

Tell us the spec

Processing questions

More on chicken meat

Chicken cuts & butchery

Chicken meat delivery

Fresh chicken & food safety

Wholesale chicken supply

Chicken meat products

How to prepare chicken meat

Send us the spec. We will cut to it.