Revolutionizing Pakistan’s meat industry - with fresh and tender meat - since 2010.

The Organic Meat Company Ltd. is a world-class meat processing company satisfying all the international standards of food hygiene and good manufacturing practices.

Our processing plant based in Karachi, Pakistan, possesses various facilities to provide tender, fresh, and healthy meat to our valued customers globally.

The entire infrastructure of our plant including plant machinery and procedures are designed such that: “We Provide The Best”.

Healthy and Sustainable


We are committed to manage health, safety and environmental (HSE) matters as an integral part of the business which includes employees, customers, business partners, contractors and the community at large.

Safe and Hygienic


We believe that the top-most priority should be given to food safety before, during and after processing, and the values of Halal food. To this end we have crafted an extensive food safety policy and ensure all business decisions be made in accordance with it.

Fresh and Tender


We research for the right markets for the procurement of our animals. Ensure their comfortable transport, conduct quality checks on delivery, and allow ample fodder and rest time for the animals before slaughtering to allow for the least stress and shock, and the most tender meat.

Healthy and Sustainable


We are committed to manage health, safety and environmental (HSE) matters as an integral part of the business which includes employees, customers, business partners, contractors and the community at large.

Safe and Hygienic


We believe that the top-most priority should be given to food safety before, during and after processing, and the values of Halal food. To this end we have crafted an extensive food safety policy and ensure all business decisions be made in accordance with it.

Fresh and Tender


We research for the right markets for the procurement of our animals. Ensure their comfortable transport, conduct quality checks on delivery, and allow ample fodder and rest time for the animals before slaughtering to allow for the least stress and shock, and the most tender meat.