Meat

Age and Weight: Animals must fit specific age and weight brackets defined by buyer contracts and destination market rules (e.g., specific thresholds for lamb, goat, and beef). Carcass Quality: high carcass yield, precise fat scoring, and uniform meat color. Residue Limits: Meat contain zero prohibited additives and are free from hormonal treatments (oestrogenic hormones). Sanitary and Traceability Standards Disease-Free Certification: Compliance with international sanitary standards (such as ISO and World Organisation for Animal Health requirements). Traceability: Individual asset tracking (via RFID or blockchain-enabled tags) is mandatory for farm-to-fork transparency. Slaughter Compliance: Processing occur in certified facilities adhering to HACCP and—for major Middle Eastern markets—Halal certification standards. Required Documentation and Licences Veterinary Approval: An export licence from the Directorate of Veterinary Services and shipment-specific health certificates from the Kenya Veterinary Authority. Regulatory Marks: Product certification from standards bodies like KEBS, plus a certificate of origin and commercial shipping documents. Cold Chain: Maintenance of an unbroken, IoT-monitored cold chain during transit.