Quality Standards
Quality you can verify, not just take our word for.
Consistency is the hardest thing to promise in fresh protein retail. Here's exactly how we hold ourselves to it, batch after batch.
How We Check
Six checks that run on every batch, every day.
Graded sourcing
We work with a short list of vetted farms and fishing partners, chosen on consistency, not just price — and reviewed regularly against our own standard.
Batch-level checks
Every incoming batch is weighed, inspected for colour, texture and smell, and logged before it's accepted into any store.
Cold-chain verification
Chillers and freezers are logged multiple times a day. Anything that breaks the 0-4°C (chilled) or -18°C (frozen) threshold is pulled, not sold at a discount.
Expert butchery
Cuts are made by trained hands to a consistent spec, so a curry-cut chicken or fillet looks and cooks the same, order after order.
Leak-proof packaging
Vacuum-sealed, leak-proof packs protect both freshness and hygiene in transit — no exposed cuts, no cross-contamination risk.
Customer feedback loop
Every quality complaint is tracked back to its batch and supplier — recurring issues lead to a supplier being paused, not excused.
Our Commitments
A standard we hold even when it costs us.
Quality standards only mean something if they still apply when they're inconvenient. These are the lines we don't cross, even under pressure to move faster or cut costs.
No protein sits pre-cut and exposed for hours before sale — everything is cut and packed close to order.
No batch that fails an inspection check is quietly sold at a discount instead of being pulled.
No cold-chain gap is treated as acceptable, regardless of how short.
No supplier stays on our list without meeting our standard, regardless of how long they've supplied us.
Curious how we handle hygiene day to day?
Our health & hygiene page walks through the full process, from farm to your table.
Health & Hygiene