Monday to Sunday
from 8:00 am to 11:00 pm
Main Khayaban-e-Shamsheer, D.H.A Phase V, 9th Commercial Street D.H.A Phase IV, Sehr Commercial D.H.A Phase VI, Karachi, North Nazimabad near Board Office and Bahadurabad near Sharfabad Chowrangi.
Welcome to Meat One!
With a vow to supply supreme quality meat, Meat One is the very first of a new, specialized chain of meat stores in Karachi. Meat One is a subsidiary of the Al Shaheer Corporation, a very successful venture that has been exporting meat to the Middle East and GCC countries since 2008. Meat One’s first and flagship location is on main Khayaban-e-Shamsheer in Phase 5, DHA (adjacent to where Delton’s used to be). Retailing export quality beef, lamb and mutton, Meat One is the first of its kind in the meat shop space. The meat is supplied by our own abattoir located in Karachi, which currently exports 25 of beef and mutton. This plant meets highest international standards and is certified by the health and food import departments of most Middle East and GCC countries. The free range, lean meat that Meat One offers you every day is as natural and wholesome as you can possibly imagine.
A Cut Above The Rest
At Meat One, we strive to bring you the very best of free range, export quality meat. Our parent company, Al Shaheer Corporation, selects the finest animals from interior Sindh and Punjab, processes them at its facility (certified to highest international standards), and then proceeds to export to some of the largest regional markets. The animals used for export are free range, grass fed young cows; raised on natural feed on free roaming farmlands. These animals are also free from hormones and antibiotic therapies, which essentially means that their meat is free of harmful chemical residuals and contamination. In addition, our export quality meat is processed based on international hygiene standards and our state of the art abattoir is HACCP (Hazard Analysis and Critical Control Points) certified.
All our meat is fresh and kept chilled; Meat One does not freeze its meat. Leading supermarkets and hypermarkets across the Middle East stock Al Shaheer products in their stores.
Exclusively designed by the best architectural firm, our retail outlets in Karachi offer a clean, friendly environment where customers can choose from a selection of over 30 different cuts prepared by Meat One’s professional butchers. Meat One along with its appointed advertising agency aims to play a pivotal role in disseminating information to educate our esteemed customers about the health benefits associated with meat. Ensuring that our products cater to a diverse clientele and meet their needs, all local and international meat cuts, plus a full range of lean/low fat meat cuts are always available at Meat One outlets.
The Meat One Story
There is a quagmire that residents of Karachi find themselves in when it comes to buying top quality, healthy and hygienic meat that can be traced back to respectable origins. In some ways sadly, the choice is simple. The contest is really between bad meat and worse meat, the quality being a direct function of how long the meat jostled around, marinating on the back of a truck, imbuing not only the sights and sounds of rural Pakistan, but also the urban air pregnant with lead, mercury and other highly undesirable elements. Our meat buying practices are paradoxical to our lifestyles as most of us are forced to buy substandard meat at the local roadside butcher, or perhaps at a higher end grocery store in more civilized surroundings. Either way, the origin of the meat remains entirely questionable.
This is where we come in. Owning and operating one of the largest abattoirs in Pakistan, we recognized that the practice of exporting good quality meat was a travesty, and realized the need to change this practice – to give Karachi a taste of good quality meat from free range animals on our own farms. This was the obvious way of giving back to our city.
At Al Shaheer, the finest free range animals are selected and then raised on our company farms, strictly on organic food to ensure the greatest quality of meat that only experts can guarantee. Something as simple as this instantly makes the meat juicier and tender. We keep these and several other factors in mind while preparing our meat products to suit your lifestyle and taste preferences.
‘Meat One’ is a tailor made chain of stores dedicated to meat; a concept which is not alien to most of Karachi, but one currently based on fantasy. Allow us to make this fantasy a reality. From nurturing to slaughtering, chilling, transporting and retailing, our products have to undergo stringent quality checks each step of the way. Halal, healthy and fresh, this meat is now being made available at various locations through specially designed Meat One outlets.
Meat One is a concept meat shop, all about celebrating carnivorous yearnings. No more flailing arms like a banshee in an attempt to ward off the flies. Meat lovers will no longer have to worry about the dubious origins of their steak. Buying meat will no longer be the dreaded chore that is readily delegated to the errand boy, but will rather become an enjoyable weekly ritual.
Giving priority to health and hygiene, the shop is custom made, without compromising on aesthetics. The customers will be able to follow the whole process of meat preparation behind the glass counters and be thoroughly convinced of the quality of meat and the effort and honesty that the process entails.
Al Shaheer Company History
Al Shaheer is one of the largest meat exporters in Pakistan. The company was created in August 2008 after observing the increase in demand of halal meat products globally. We operate a custom designed, state of the art plant, brought in from Australia with attached chillers, cold storage, transportation and hygienic lairage area and is one of the largest private slaughtering facility in the country.
Winning several international accreditations like the ISO 9001:2000 certification and the SAFE Food Award 2009 by URS for quality and hygiene, the Company has conquered the global market with a continuous commitment to quality. In 2009, Al Shaheer also won the first ‘Best Export Performance’ award for Fresh and Frozen Meat from the Federation of Pakistan Chamber of Commerce and Industry. The year 2010 started with a pledge to make the same quality meat available to local consumers, thereby considerably raising the benchmark in meat selling.
Starting off from our flagship Meat One outlet on main Khayaban-e-Shamsheer, DHA, Karachi, we will gradually expand our network of dedicated Meat One outlets to introduce customers to the best quality, free range meat possible.
Meat: nutrition, facts & information
Meat & Health Facts
Research shows that protein helps maintain healthy weight, build muscle and fuel physical activity – all of which play an important role for a healthy lifestyle and disease prevention. It is recommended to consume high quality protein, thereby acquiring all the essential nutrients that your body needs. In fact, lean protein makes it easier to enjoy and incorporate more fruits, vegetables and whole grains in your diet.
Nutrient Rich Beef
Calorie for calorie, beef is one of the most nutrient rich foods for an active and healthy lifestyle. A three-ounce serving of lean beef accounts for less than ten percent of calories to a 2,000 calorie diet. Yet, it is an excellent source of protein, zinc, Vitamin B, iron, selenium and phosphorus.
Beef Nutrients Hard at Work
Iron, zinc and Vitamin B play an essential role in developing and maintaining cognitive ability across the lifecycle. Iron helps deliver oxygen to working muscles, and is required for energy metabolism. Vitamin B helps convert the food that you eat, into energy to fuel activity.
Nutrient Rich Lamb/Mutton
Lamb approximately contains 160 calories per 100 grams and is a good source of protein, iron, zinc, Vitamin B and selenium, all of which facilitate an active and healthy lifestyle. Lamb offers about 25% protein and seven percent fat (which does not include carbohydrates).
Lamb Nutrients Hard at Work
Vitamin B and minerals play an essential role in developing and maintaining cognitive ability. While zinc affects the immune function, Vitamin B12 supports the production of red blood cells, niacin provides protection against Alzheimer’s disease and age-related cognitive decline, and selenium helps in the working of thyroid hormone metabolism.
Nutrient Rich Chicken
Chicken meat contains approximately 150 calories per 100 grams. It is an excellent source of protein and Vitamin B, especially B3. Chicken is low in carbohydrates and fats, with moderate protein content. It is high in selenium and very high in niacin. However, keep in mind that its skin is high in saturated fat and should be removed before eating, if required.
Chicken Nutrients Hard at Work
Research shows that protein protects against bone loss in older people, and Vitamin B against cancer, Alzheimer’s disease and age-related cognitive decline. Selenium is of fundamental importance to human health in the working of thyroid hormone metabolism, antioxidant defence systems and immune functions.
Facts about Free Range Beef
Most nutritional studies around the world about beef have been about American and European beef, which is raised very differently from most Pakistani beef. Unlike the natural process of raising cattle in Pakistan, beef in developed countries comes from feed-lots, where cattle is kept cramped, fed an unnatural diet of grains and pumped full of hormones and antibiotics. The disadvantages of grain-fed, feed-lot bred beef have led distinguishing consumers in the West to prefer “free-range, grass-fed” beef.
Our selection process for our animals ensured that we get nothing but the finest free-range, grass-fed meat. We do this because there are stark differences between grain-fed and grass-fed animals as highlighted below.
Free range animals are used to produce the world’s finest all-natural beef. They are free from antibiotics and growth hormones and other artificial impurities. Free-range grass-fed animals have 50% less saturated fat than their farm-fed counterparts. Likewise, beef from grass-fed animal is not greasy or laden with fat. Nutritional scientists report that by switching to grass-fed beef you will lose weight, have a healthier heart, reduce your risk of cancer, diabetes, arthritis, and allergies, improve mental clarity, and more.
Meat Buying Guide
This section is a crash course on meat buying. If you have ever gone to a butcher, you’ll quickly realize that buying meat isn’t as simple as it sounds. There are a plethora of cuts to choose from and the experience can be confusing on your first trip to your butcher. Following are some meat buying tips that you can adhere to when you buy meat:
Choosing the Right Cut
When selecting beef, the important thing to look for is the part of the buffalo or veal the meat is coming from. Cuts that are tender, also called luxury cuts come from the back of the animal such as the rump, rib and loin. Working cuts on the other hand are less tender than their luxury counterparts and come from the front, such as the shoulder, leg and flank. Suffice to add that a luxury cut is more expensive since it makes up a much smaller proportion of the animal.
Luxury cuts are best cooked over quickly over high heat, while working cuts should be cooked longer since they are tougher and less tender. While cooking, set the heat low and leave the meat to cook for a few hours. In order to break down the natural fibres and make the meat tender in a working cut, you can marinade it for a few hours before cooking.
Top Round, Bottom Round and Top Sirloin are working cuts and should be cooked for a long time. Tenderloin, Rib Eye or T-Bone are luxury cuts and should be cooked quickly at high temperatures.
Boneless or Bone In?
The advantage of buying meat with bone is that bones are good conductors of heat and can radiate heat through the meat which means that the meat cooks faster. Additionally, some chefs opine that bone gives a more intense flavour than filleted meat.
On the flip side, people prefer boneless to bone in because trimming the meat off the bone is often deemed a bit of a hassle.
Meat should smell fresh with no sour or stale odour. It the latter holds true, don’t buy it since a rancid smell indicates that the meat is spoilt and should not be consumed.
The meat you buy should be firm as opposed to being tough or soft. Poke the meat cut to find out if it has been sitting on shelf for a very long duration. If the meat feels hard or if it does not spring back and regains its original shape if you poke it, it would mean that the meat is not fresh.
Look for meat that is a rich cherry or slightly brownish red in colour. The beef should look moist on the surface and should not be wet or sticky. If you are buying pre wrapped beef and notice that there is a lot of liquid in the packaging, it would indicate that the meat has been frozen and is thawing. Beef that’s turning brown indicates that it has been sitting on the shelf for far too long and should be avoided.
Quantity to Buy
When buying meat, don’t be tempted to purchase large quantities in a single go. You’ll need a slot of storage space in your freezer. Meat has to be stored at a temperature of 0 Fahrenheit and has to be frozen quickly.
Meat Storage Guide
Meat & Poultry Storage
Recommended Shelf Life
A number of key factors determine the shelf life of a product after opening:
- The temperature at which a product will be stored
- How the product will be stored (sliced, vacuum packed, aerobic package, etc)
Storage of Fresh or Uncooked Products
|Product||Storage Times After Purchase|
|Poultry||1 or 2 days|
|Beef, veal and lamb||3 to 5 days|
|Ground meat and ground poultry||1 or 2 days|
|Fresh variety meats
(liver, tongue, brain, kidneys, heart, chitterlings)
|1 or 2 days|
|Sausage from beef or turkey (uncooked)||3 to 5 weeks|
“Open dating” (use of a calendar date as opposed to a code) on a food product is a date stamped on a product’s package to help the store determine how long to display the product for sale. It also helps the purchaser to understand the time limit to purchase, or by when to use the product at its best quality. It is not a “safety” date.
What type of food is dated?
Open dating is primarily found on perishable foods such as meat, poultry, eggs and dairy products.
Types of dates include:
Sell-by: tells the store how long to display the product for sale. You should buy the product before the date expires. Use-by: The last date recommended for the use of the product while at peak quality. The date is determined by the manufacturer of the product.
Closed or coded: These dates are packing numbers to be used by the manufacturer.
Recommendations for Food Safety
Product dates are not the ultimate guide for the safe use of a product. Here are some additional tips for using food when at top quality:
- Purchase the product before the expiry date
- If perishable, take the food home immediately after purchase and refrigerate promptly
- Freeze products if you cannot use them within times recommended on the chart
- Once a perishable product is frozen, it does not matter if the date expires because foods kept frozen continuously are safe indefinitely
- Follow handling recommendations on product
Meat Cooking Guide
Meat Cooking Advice from Meat One
Seasonings & Garnishes for Beef
Traditionally, bay leaf and garlic are served with beef, and mixed herbs used sparingly, can all dramatically enhance the flavour. Roast beef is traditionally served with fry vegetables and salad along with the traditional raita and hot naans. Steaks are typically accompanied by fried onion rings, tomatoes and mushrooms with baked or mashed potatoes.
Seasonings & Garnishes for Lamb
Mint or rosemary are the traditional herbs used with roast lamb. Stuffing includes thyme, lemon or parsley to impart a delicate flavour to lamb casseroles. Roast lamb is usually served with mint chutney, but onion sauce gives a pleasant change. A sprinkle of rosemary, half way through cooking, gives the fat a subtle flavour. Lamb for grilling is particularly delicious if it marinated for a few hours first with garlic and onions.
You Can Oven Roast, Barbecue, Spit Roast, Fry or Grill Your Meat
When it comes to roasting, grilling and frying, heat is applied directly without the protection of any liquid. These methods are suitable for relatively tender cuts of meat. Very lean meat will require a light brushing of oil to prevent drying out during cooking. This is because during cooking, meat contracts and exudes some of its juices. These form a brown, savoury coating on the surface of the meat, which results in enhanced flavour, and is responsible for the popularity of roasted, grilled and fried meats.
The meat is placed on a revolving spit, or skewers, and cooked under a direct source of heat; either in an oven or as a grill attachment.
Grilling & Barbecuing
This is a quick method of cooking by radiant heat. As the heat is fierce, the meat should be lightly brushed with oil before cooking. Grilling times vary according to the thickness of the meat and the desired degree of cooking. A general guide for a 2 cm (1 inch) thick steak is 5 minutes for rare, 8 minutes for medium and 12 minutes for well done. Steaks and chops should not be pierced with a fork during cooking because this results in vital juices escaping and the meat drying out. Also, steaks and chops should be turned once only during cooking.
This is the cooking of pieces of meat in liquid, such as water or stock with added flavourings, vegetables, herbs or spices. The meat should be cooked in no more than 250 ml (half a pint) of liquid to each 500 grams of meat, and be allowed to simmer only. Meat is stewed in a slow oven, in an ovenproof casserole with a tight fitted lid, or on top of a cooker in a covered saucepan or flameproof casserole. Stews cooked on the hob will require occasional stirring.
Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour. After browning in hot fat or oil, the meat is placed on a bed of lightly fried root vegetables with just enough liquid to cover the vegetables. The meat then cooks in the steam and requires occasional basting with the hot liquid. The pan must have a tightly fitted lid to prevent the liquid from evaporating.
Pot roasting is roasting in a pot, such as a thick-based saucepan for top heat, or an ovenproof casserole. The pan should hold the joint comfortably without the meat touching the sides, and it should have a tight fitted lid. This method is a combination of frying and steaming. The meat is browned in hot fat or oil, either in the cooking pan or separately. The meat should then be allowed to cook slowly in its own fat in the combination of fat and steam and be turned every thirty minutes. In order to retain the steam, the lid should only be removed when the meat is turned.
Frying & Stir Frying
Meat is usually shallow fried. Small, tender pieces of meat should be added to the pre-heated oil and turned from time to time, until evenly browned. The cooking times will vary according to the thickness of the meat.