Buying1 minute read
A guide to buying sheep wholesale for restaurants in Saudi Arabia
How a restaurant or butchery evaluates a sheep supplier, estimates meat from live weight, and handles documents and delivery.
In short: before contracting a wholesale sheep supplier, check five things: live weight with its measurement date, photos of the actual batch, price basis, veterinary documents and acceptance terms. Estimate meat at a dressing percentage of about 45–50% of live weight.
Supplier checklist
| Question | Why it matters |
|---|---|
| Live weight with measurement date? | old measurements mislead |
| Photos of the actual batch? | generic photos say nothing |
| Price basis? | at farm or incl. shipping and quarantine |
| Veterinary documents? | required for import and trade |
| Acceptance terms? | protects both sides |
From live weight to meat
| Live weight | Approx. carcass |
|---|---|
| 25 kg | 11–12.5 kg |
| 30 kg | 13.5–15 kg |
| 35 kg | 15.75–17.5 kg |
Many restaurants buy through an importer who handles the procedures, or with their own permit as regulations require — see the export page. Start with a wholesale request.
A batch you can order now
Looking for Sudanese sheep?
We list the batches we actually have, with quantity and weight, and answer your questions directly.