Products Available for Export to UAE
| Product | Popular Cuts for UAE | Form |
|---|---|---|
| Beef | Striploin, tenderloin, ribeye, chuck, brisket, offal | Chilled / Frozen |
| Lamb & Mutton | Whole carcass, leg, shoulder, rack, chops, offal | Chilled / Frozen |
| Goat Meat | Whole carcass, bone-in cuts, boneless | Chilled / Frozen |
| Camel Meat | Hump, leg, shoulder, ground camel | Frozen |
MOCCAE and ESMA Requirements
Meat imports into the UAE are regulated by the Ministry of Climate Change and Environment (MOCCAE) and the Emirates Authority for Standardization and Metrology (ESMA). Key requirements:
MOCCAE-Approved Establishment
The exporting abattoir must be registered with and approved by MOCCAE. Horn Gate works with MOCCAE-approved facilities.
ESMA-Accredited Halal Certificate
Halal certification must come from an ESMA-accredited body. The UAE has a specific list of accepted certifying bodies — confirm your supplier's certificate is on this list.
Veterinary Health Certificate
Issued by the Ethiopian Ministry of Agriculture, confirming the product meets UAE import standards.
UAE.S 2055-1 Halal Standard
The UAE follows the GSO 993 / UAE.S 2055-1 halal standard. Stunning is permitted only if reversible and does not cause death before slaughter — confirm with your certifying body.
Import Permit
The UAE importer must obtain an import permit from MOCCAE before the shipment departs Ethiopia.
Arabic Labeling
Labels must include Arabic text for product name, country of origin, ingredients (if applicable), and best-before date.
Shipping to UAE
Departure Port
Djibouti Port, Djibouti
Destination Ports
Jebel Ali (Dubai) / Khalifa Port (Abu Dhabi)
Transit Time
7–9 days
The 7–9 day transit to Jebel Ali means chilled beef arrives with approximately 12–19 days of remaining shelf life. For buyers with efficient distribution, chilled product is viable. For wholesale and storage, frozen is recommended.
UAE Market Considerations
The UAE has a diverse consumer base with specific preferences:
Retail supermarkets
Prefer vacuum-packed chilled cuts with clear labeling. Premium cuts (striploin, tenderloin) sell well in modern trade.
Food service / restaurants
High demand for specific cuts. Ethiopian beef is competitive for casual dining and ethnic cuisine restaurants.
Wholesale distributors
Prefer frozen product in standard cartons. Consistent supply and competitive pricing are key.
Catering companies
Large volume buyers. Prefer frozen secondary cuts and manufacturing beef for cost efficiency.