4. Product & Safety

Product & Safety

1. I have a quality concern. What do I do?

Please contact our support center 09678-444-555 on time of delivery.

2. How does Bengal Meat maintain the meat’s freshness?

To keep up with our promise of providing you the safest meat products, our cattle are being taken care of by qualified workers. In our Processing Plant, they have been under regular health check and strictly followed the world class safety & hygiene practices in place. Also, the practice of giving farm-grown fodder to cattle and routine health check-up has been maintained all through. 

For meat processing, we have an 8-step safety chain that includes anti mortem, halal slaughtering, post mortem and blast freezing that stops microbial growth. And also, touchless factory packaging makes our meat even safer. Finally, Cold Chain maintained deliver at your doorstep ensures very high standard safety of the processed meat with unparalleled convenience.

3. How are you sourcing your product?

Bengal Meat aims to ensure superior tasting quality meats from the farm all the way to the consumer’s plate by establishing expert check-points in every step of the way. With a 30-acre spread area located in Kashinathpur, Pabna, the farm nurtures the cattle in a clean and fresh environment. The Company ensures that all its activities including cattle selection, own cultivated fodder for them, animal shelter, feeding and nutrition, health maintenance, and disease treatment is done under strict supervision of professionals. For this Bengal Meat has its own fodder, animal shelter, nurturing, and treatment facility. 

4. Is your product safe & hygienic?

Bengal Meat is built and operated under the technical assistance of Australian experts. From the inception the Company has been focused on ensuring the best quality to its clients. Therefore, the entire operation process and the value chain of Bengal Meat have been designed in such a manner that the best possible quality is always ensured. This focus on quality starts from the inception of the supply chain i.e. sourcing of feeds, rearing of animal, monitoring of contract farmers, halal compliance in slaughter house, processing of the meat to distribution. Bengal Meat has designed an efficient value chain and cool chain to ensure the best possible quality to the client, making it the stars ahead from the competitors and wet markets in terms of quality and hygiene.  

5. How do I find out the nutritional information about the product?

Nutritional information will be available on the packaging of the product.

6. Can I get custom cuts?

No. Let us know what your requirement is. Our catalogue is quite exhaustive. Maybe we have missed something out.

7. Why is there a difference between the price of local vendors and Bengal Meat?

Bengal Meat products are the freshest, most hygienic and tender option available in market. The meat available at other avenues doesn’t qualify even the bare minimum hygiene and safety standards due to how it is sourced, handled, processed and packed. Our meats are selected with utmost care by a team of highly qualified experts. Plus, we don’t charge you for any surrogate wastage. You enjoy a far better value for money at Bengal Meat than anywhere else.

8. Is the price mentioned on the website same as outlet?

Yes! The price of a product is same across all the platforms.

9. What do you mean by ‘Tenderloin Steak’?

Beef tenderloin is widely regarded as the most tender cut of beef. Tenderloin, a strip of tender meat consisting of a large internal muscle of the loin on each side of the vertebral column. It’s a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well. These tender steaks do well with a quick stove-top sear before getting finished in the oven. 

10. What do you mean by ‘Steaks’?

A beef steak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz). Beef steaks are usually grilled, pan-fried, or broiled.

11. What do you mean by ‘Fillets’?

A fleshy boneless piece of meat from near the loins or the ribs of an animal.

“A chicken breast fillet”

12. Which casing is used for cold cuts?

Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.

13. Who guarantees proper halal procedures and food safety procedures?

Registered veterinary doctors, representatives from Islamic Foundation, Bangladesh and Bengal Meat’s Halal certified officer along with supervisor- all guarantee proper Halal procedure and food safety.

14. What is the difference between fresh / frozen meat?

Theoretically, frozen meat is any meat which has been held in a frozen atmosphere and whose temperature has dropped below -4⁰ C.

Fresh meat is meat straight from the animal, held in a chill atmosphere below 4⁰ C but above freezing temperature. Also, fresh meat is always ready for consumption right away. You don’t have to thaw it or wait for it to defreeze.

15. What is the shelf life of Bengal meat products?
  • Frozen Chicken at -18⁰C to – 22⁰C: 1 year
  • Frozen Beef at -18⁰C to – 22⁰C: 1 year
  • Frozen mutton at -18⁰C to – 22⁰C: 1 year

16. Is the product sold chilled or frozen?

All the products that are sold on the Bengal Meat Ecommerce website is frozen.