Shahzad Halal Butchers
Wholesale
Wholesale portal

Your prices. Your lines. Your delivery days.

Restaurants, caterers and buffets order from our cutting plant in Wembley. Every line is cut and vacuum packed to order, delivered Monday to Saturday in our refrigerated vans, with an invoice for every delivery. New accounts settle each invoice as it is raised; once the office knows you, it can set terms and a credit limit.

Ask for pricesSign in

We quote per kitchen rather than publishing a list, so ask and we will send you figures. Once your account is open, your own prices are on your order pad.

Built for the six o’clock rush, not for browsing.

  • Order pad

    Your whole list on one screen, by the kilo or by the bag. Order again from any past order in two taps.

  • Your prices, your lines

    Agreed prices and bespoke lines made to your spec, on your account and visible to nobody else.

  • An invoice with every delivery

    Itemised at the weight cut, VAT broken out, plus a monthly statement. Hand it straight to your accountant.

Delivery

Do we deliver to your kitchen?

Your round, its days, the cut-off and what delivery costs, before you apply.

Wholesale prices

Ask and we will send you prices

We do not publish a wholesale list. What a kitchen pays depends on the cuts it takes and how often, so we quote per account — tell us what you go through in a week and the desk comes back with figures.

No account needed to ask, and no obligation. We price per kitchen rather than publishing a list, because what you pay depends on what you take and how often.

Prefer to talk

The order desk will price it over the phone just as happily.

The lines

What we cut for kitchens

Every line below is cut and vacuum packed to order at the plant. Per-kilo lines are charged at the weight that comes off the block; packs are priced per pack. Ask above for the figures.

Ask us what is on the block

We cut lamb, chicken, beef and turkey to order every morning. Tell us what you need above, or call the desk and they will talk you through it.

How it works

Three steps, then it is just your order

  1. 1

    Open an account

    Create a login, then tell us the kitchen, who to call and where to deliver. The office approves each account and sets how it pays: invoice by invoice at first, or on account with terms and a credit limit.

  2. 2

    Order by the cut-off

    Pick a delivery day. Per-kilo lines are charged at the weight that comes off the block; packs are priced per pack. The total is an estimate until it is cut.

  3. 3

    Delivered and invoiced

    Monday to Saturday, 9am to 6pm, in our refrigerated vans. The driver scans your code at the door and the invoice for that drop is on your account.