What meat buyers verify
Buyers in this category — retail chains, HoReCa suppliers, distributors — qualify a plant on precise things: cuts and their specifications, packaging format, chilled or frozen, shelf life, veterinary and halal certification, and your cold-chain capability in delivery. None of it is usually online, so buyers rely on intermediaries who know which plant can supply what. Trade ordering then runs entirely through sales managers, at their working hours rather than the buyer's.
What we build for a meat plant
First, product pages by cut and pack format with full specification, shelf life and storage requirements. Second, a certification library — veterinary, halal, quality systems — linked from every product instead of sent on request. Third, cold-chain and delivery terms stated, since that is a hard requirement for any serious buyer. Fourth, trade accounts with contract pricing and reorder, which frees the sales team from retyping standing orders.