White chicken meat is bought in four forms: frozen breast, chilled fillet, tenderloin (the inner fillet) and minced breast. All of them are boneless and skinless, so almost everything you pay for ends up on the plate; the differences are in format, freshness and piece size. The items are gathered on the wholesale chicken fillet page; here you can see what a kitchen chooses and what a shop chooses.
Which breast and fillet items are in the catalogue?
- “Chicken breast Qualiko, frozen” — in 0.9 kg bags, 12 to a 10.8 kg case, or in 2.5 kg packs, six to a case of 10–15 kg.
- “Chicken breast fillet Qualiko, chilled, 0.9 kg trays or 7.5 kg packs” — a 7.2 kg case with eight trays or a 15 kg case with two large packs.
- “Chicken tenderloin Qualiko, chilled, 0.9 kg trays (7.2 kg case)”.
- “Chicken tenderloin Qualiko, dry-frozen (IQF), 14 kg” — pieces frozen separately.
- “Minced chicken breast Qualiko, frozen, in logs” — the leanest mince in the range.
What does a kitchen choose?
Schnitzel, escalope, salads, wok dishes. Frozen breast in 2.5 kg packs is the working format for restaurants, canteens and caterers: you thaw one pack in the fridge, portion it and cook it within the same shift. If you work with fresh produce and do your own cutting, chilled fillet in 7.5 kg packs does the same job without thawing.
Quick dishes and precise portions. The tenderloin is small, uniform and tender: it cooks in a few minutes in the pan, which is why it appears on lunch menus, in bowls and in “premium at chicken prices” dishes. The 14 kg dry-frozen version is for high-volume kitchens; the chilled tray is for those who buy little and often.
Shawarma, pizza, burgers. At high temperatures breast dries out faster than leg meat, so many kitchens combine it with boneless thigh. Which item suits each dish is explained in our guide burgers, pizza, kebab.
Meatballs, fillings, light menus. The log of minced breast is cut while still frozen, just as much as you need, and the rest stays at −18 °C.
What does a shop put on the shelf?
For the fresh counter: the chilled 0.9 kg trays — fillet and tenderloin. They go onto the shelf without repacking, priced per tray, but they need fast turnover. For the freezer: the 0.9 kg bag of frozen breast, which the customer takes as it is. Neighbourhood shops usually start with one case of each and adjust to sales; how to build a first order from scratch is covered in our article on wholesale meat for a neighbourhood shop.
Why a consistent portion weight matters
With boneless meat, the cost of a portion depends almost entirely on its weight. A kitchen serving a 150 g schnitzel has to get the same portion out of every breast: pieces that are too big get trimmed, pieces that are too small get combined, and the difference shows up in the monthly cost. The tenderloin and the 0.9 kg trays help here, because the pieces are more uniform; with frozen breast in packs, portioning is done on the scales after thawing. It is worth weighing a whole pack once and counting the portions you actually get from it.
Chilled or frozen: a question of flow
Chilled fillet goes straight into work, but it has a short shelf life: order what you will use or sell before the date on the pack. Frozen breast and tenderloin give you a buffer stock, provided you thaw them in the fridge and never refreeze them. It is not a difference in quality but in rhythm: how often you receive goods and how much cold storage you have.
Ready-marinated breast skewers
If your menu has chicken skewers but the kitchen has no time to marinate, the catalogue also has “Chicken breast mini skewers “Herbs and Onion” Qualiko, chilled, 1 kg”, in the semi-finished products category: breast meat already cut, marinated and threaded onto sticks, ready for the grill.
How to order
The minimum order is 70 kg and can be made up of several items — for example frozen breast, tenderloin and drumsticks in the same delivery. Send your request through the order request form or call +373 79 88 33 79 (WhatsApp, Viber, Telegram) and tell us the item, the pack (tray, bag, pack) and your weekly volume. Our sales team confirms the price, stock and delivery time; we do not process online payments, and returns are not accepted. In Chișinău, delivery usually takes 24–48 hours and costs 100 lei, free over 150 kg; we also deliver across the rest of Moldova.
Frequently asked questions
What is the difference between chicken breast, fillet and tenderloin?
Breast and fillet are the same white breast meat, boneless and skinless; “fillet” is the name used for the chilled items. The tenderloin is the inner fillet, the small muscle under the breast: the most tender piece and the smallest.
Is the frozen tenderloin stuck together in a block?
No. “Chicken tenderloin Qualiko, dry-frozen (IQF), 14 kg” is individually frozen, so the pieces stay separate and you take out only as many portions as you are cooking.
Do you have chicken fillet in large packs for kitchens?
Yes. Chilled Qualiko chicken breast fillet also comes in 7.5 kg packs, two to a 15 kg case, alongside the 0.9 kg trays. Frozen chicken breast also comes in 2.5 kg packs.
How much does wholesale chicken fillet cost?
The price is per kilogram, VAT included, and it differs by item and pack size. Where a product page shows a wholesale price, it is indicative and carries the date it was updated; the final price and stock are confirmed by our sales agent.