A Culinary Tradition

Meat is a cornerstone of Pakistani cuisine — deeply tied to culture, tradition, and hospitality. Whether it's mutton, beef, chicken, or sheep, Pakistani meat is known for its quality, taste, and freshness.

Variety of Cuts

From tender mutton karahi to spicy beef nihari and flavorful chicken tikka, the variety of cuts and preparations in Pakistan is vast. Sheep meat, often used in rural and traditional recipes, holds a special place in festive dishes.

Quality and Export

Pakistan exports high-quality meat to countries in the Middle East, Southeast Asia, and beyond. The meat is processed under strict hygiene standards and halal-certified practices, ensuring global trust and demand.

Seasonal and Festive Demand

Demand for meat peaks during events like Eid-ul-Adha and wedding seasons. During these times, local markets thrive with activity as people prepare for traditional feasts and gatherings.

Red Meat

Red Meat

Red meat includes beef, lamb, and pork. It's rich in iron, protein, and vitamin B12, making it a popular choice for building muscle and boosting energy.

White Meat

White Meat

White meat includes chicken and turkey. It is generally lower in fat and calories than red meat, making it a great option for lean diets and healthy living.

Processed Meat

Processed Meat

Processed meats include sausages, ham, and bacon. These are preserved by smoking, curing, or adding preservatives. They’re tasty, but best enjoyed in moderation.