Supply that runs without drama
The best time to fix a chicken problem is before it happens. Tell us your volume, your cuts and your schedule, and we will turn up every week with the same spec at the same temperature — so you can stop ordering and start cooking.
Weekly
Standing orders
1–2
Drops per week
24 h
Typical lead time
0–4°C
Delivered chilled
Built for kitchens that run every day
Wholesale to us is not a discount tier bolted onto retail. It is a different job: consistent spec, predictable volume, a fixed schedule and paperwork that survives an audit.
Hotels and lodges
Kitchen, banqueting and room service. Set piece weights so every plate is the same size, and a standing delivery that lands before breakfast service.
Restaurants and caterers
Whatever mix of cuts your menu actually needs, cut to spec. Mixes in one order, packed and labelled separately, at the ratios you run them.
Supermarkets and butchers
Retail-ready trays, vacuum packs and display-ready portions. Consistent sizing matters more than anything else on a shop shelf.
Canteens and institutions
Schools, hospitals, staff canteens and events. Reliable volume, predictable schedule, and paperwork you can hand to an accountant.
Food processors
Whole birds or bulk cuts to your specification, delivered chilled to your cold room. Tell us your yield target and we work backwards to the bird.
Distributors
Volume supply with a scheduled drop and a consistent spec, so you can plan your own downstream stock on it.
Everything that goes on the sheet
This is the document that keeps a standing order consistent. Every item here is something we can actually deliver, not a wish list.
| Spec item | What we need from you |
|---|---|
| Cut and form | Whole, fillet, thigh, drumstick, wing, dice, strips, whole-muscle portions — or a mix. |
| Piece weight | A target with a tolerance. For example drumsticks at 100–120 g, fillets at 180–200 g. |
| Skin and bone | Skin on or off, bone in or out, per cut rather than per order where you need it mixed. |
| Packaging | Chilled trays for same-day use, or vacuum-packed for your freezer or display. |
| Labelling | Cut, weight, pack date and batch, to whatever detail your kitchen or retail operation needs. |
| Schedule | A day and time window, one or two drops a week, and who to call on arrival. |
| Volumes | Weekly running volume, plus a peak-season figure so we can plan birds against your high weeks. |
The cut guide has typical piece weights for everything on that sheet, and on-site processing covers what happens to a bird once your spec is agreed.
Four steps, then it just happens
-
1
Call and tell us the shape of your business
Volume per week, which cuts, what you cook, and when you need it. Ten minutes is enough to get started. Wholesale line: +250 788 867 296.
-
2
We send a written quote and a spec sheet
Cut, weight, packaging, schedule and price per kilo. Everything in writing, so your kitchen and your accountant are working from the same document.
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3
We agree the schedule and the trial volume
A first delivery to check the spec, the delivery window and the receiving process. Small mistakes are much cheaper to find on a trial than on a full week.
-
4
Then it becomes a standing order
The same spec, the same day, the same time. You change the volume by phone and it takes effect the next delivery.
+250 788 867 296
Wholesale line
Quotes by email
Rusororo
Gasabo, Kigali
08:00–18:00
Mon to Sat
Visit the facility
See the processing and cold rooms before you commit to a standing order.
What we can hold for you
Chilled capacity
Holding between 0 and 4°C from slaughter through to delivery, in our own cold rooms in Rusororo. If your order needs to sit longer than that, talk to us about packaging and schedule instead.
Refrigerated delivery
Our own refrigerated fleet covers all of Kigali, usually within 24 hours. We agree a delivery window and a contact to call on arrival.
Invoicing
Delivery notes with cut, weight and pack date, proper VAT documentation, and credit terms for established accounts once a trial period has gone well.
Delivery coverage and cut-off times are in chicken meat delivery, and cold chain and handling in fresh chicken safety.
Answered
What volume counts as wholesale?
Can you deliver twice a week?
Do you cut to our specification?
How much notice do you need for a large order?
Do you offer credit terms or invoicing?
What happens if a delivery is late or short?
Do you supply outside Kigali?
Can we see the facility first?
More on chicken meat
Chicken meat products
The full range we sell, from whole broilers to vacuum-packed portions.
Read more →Chicken cuts & butchery
Every cut explained, with average weights, yields and what each one is best used for.
Read more →Chicken meat processing
What happens between the farm and your delivery, and how to spec cuts that fit your kitchen.
Read more →Chicken meat delivery
Coverage, order cut-offs, refrigerated fleet and how to set up a standing weekly drop.
Read more →What you need to know
Grades, weights, yield, what fresh actually looks like, and how to order with confidence.
Read more →How to prepare chicken meat
Safe prep, internal temperatures by cut, and cooking times that match the clock.
Read more →Chicken nutrition facts
Protein, calories and fat per cut, and how to buy for a high-protein kitchen.
Read more →Fresh chicken & food safety
Cold chain, storage temperatures, shelf life and safe handling from delivery to plate.
Read more →Tell us your weekly volume
Cut, weight, packaging, schedule. We will send a written quote and a spec sheet, then do a trial delivery so you can check it before you commit to a full week.
+250 788 309 077
Poultry supply
+250 788 867 296
Wholesale orders
Email us
Rusororo
Gasabo, Kigali