By touching new heights in Meat trade & excellence in Franchise operations Tariq Halal Meats is constantly in news. Tariq Halal Meats was reviewed by the top notch Magazines in Meat and Food trade. In Meat Management’s Sept issue Tariq Halal Meats Rise was well documented and Food and Drink Magazines Dec issued Tariq Halal Meats ‘’Harrods of Halal’’. Also Tariq Halal Meats franchise Branch opening was televised in ZEETV’s Out and About Program.
"We are very honoured to accept the 'Business of the Year' award 2017 from The London Asian Business Awards...Read more...»
Tariq Halal, one of the London’s largest and fastest growing Halal butcher chains launched 6th Franchise...Read more...»
A Diamond in the Rough’ - The Journey of Mr. Tariq Sheikh, CEO of London’s Leading and Largest Halal Butcher Chain
When counting down the most successful entrepreneurs in the UK, Tariq Sheikh is one name that deserves a spot in the list.Read more...»
Tariq Halal, one of the London’s largest Halal butcher chains, gives back to the Muslim Community at Tariq Halal...Read more...»
Known for providing customers with top quality, fresh, chilled & frozen Halal meat all over Europe for...Read more...»
The CEO of Tariq Halal, Mr. Tariq Sheikh, was honoured with the ‘Businessman of the Year’ Award at the ...Read more...»
When a successful family-run Halal meat wholesaling business decided to franchise their business, they turned to NatWest to make it happen.Read more...»
Sparkling shops with an extensive range of quality products, well-trained staff and resonable prices - No wonder customers are queuing round the block for Tariq Halal MeatRead more...»
With Brand Halal’s globalisation, there are signs all over that the brand Halal is in the quest to dominate world meat market scenario in few years down the line. As per the estimation of Malaysia-based World Halal Forum, Halal already accounts for over 17% of the worldwide food market.
Blissfully, though, contemporary meat is pretty darn tender, much tenderer than the meat consumed by our cave-dwelling ancestors. In the primordial days, meat was cooked without any former marination of rich spices and herbs which endowed a “bland” taste to the meat preparation. Mostly they were simply roasted or smoked. While in the medieval age, most of the meat in the western countries were prepared using salt and pepper and that gave “spice-less” and “not-so-yummy” feel and taste to it. Slowly and gradually, the world witnessed an evolution in the subject of meat preparation and its marination.