Products

We supply our poultry products to supermarkets, hotels, restaurant, café, butcher shops and more, offering the best in quality and in price. You can take a look at a selection of our fresh chicken in the gallery below. You can place an order on our order form page.

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Food Safety

New Zealanders love chicken, and our poultry is among the highest quality in the world. In fact, chicken is New Zealand’s favourite meat. In 2006, on average, each New Zealander ate a whopping 36.5kg of chicken.
Like all meat however, precautions need to be taken before serving ensuring it is safe to eat and at its best.

Clean

• Cross contamination can be a major cause of food-borne illnesses. Wash and dry knives and chopping boards thoroughly in hot soapy water, and make sure cloths are rinsed frequently in hot, soapy water.
• Wash hands thoroughly in hot, soapy water. When washing hands, use the 20+20 rule (wash for 20 seconds, dry for 20 seconds).
• Make sure plates and utensils for raw and cooked poultry are kept separate. For example, do not put cooked poultry onto a dish that had raw poultry on it.

Cook

• Cook poultry well until juices run clear, not pink. If possible, use a meat thermometer – poultry should reach an internal temperature of at least 74oC, as measured from the thickest part of the breast or the innermost part of the thigh.
• Wash hands thoroughly in hot, soapy water. When washing hands, use the 20+20 rule (wash for 20 seconds, dry for 20 seconds).
• Make sure plates and utensils for raw and cooked poultry are kept separate. For example, do not put cooked poultry onto a dish that had raw poultry on it.

Cover

• Cover all foods before storing.
• Keep raw poultry away from ready-to-eat products, fruits and vegetables.
• Store raw meats and poultry in the bottom of the fridge (to ensure juices don’t drip onto other foods).
• Cover and refrigerate poultry leftovers immediately after they have finished steaming.

Chill

• Poultry should be frozen at or less than minus 18oC.
• Defrost poultry thoroughly before cooking, preferably in microwave or fridge, not on kitchen bench.