Chicken offal in the carne.md catalogue means three products: liver, hearts and gizzards, from Qualiko and Seara, chilled in 700 g trays or frozen in 0.65–1 kg bags and 15.6–16 kg cases. The buyers are canteens, restaurants cooking traditional dishes, caterers and shops with an offal section. Below: which lines exist, what each is used for, how to store them and how to fit them into a wholesale order.
Which chicken offal is in the catalogue?
- Liver: “Chicken liver Qualiko, chilled, 700 g”, “Chicken liver Qualiko, frozen, 1 kg”, “Chicken liver Qualiko 0.650 kg, 15.6 kg — frozen” and “Chicken liver Seara, 1 kg, 16 kg — frozen”.
- Hearts: “Chicken hearts Qualiko, chilled, 700 g”, “Chicken hearts Qualiko, frozen, 1 kg”, “Chicken hearts Qualiko 0.650 kg, 15.6 kg — frozen” and “Chicken hearts, 10 kg”.
- Gizzards: “Chicken gizzards Qualiko — frozen” and “Chicken gizzards, Seara 1 kg, 16 kg — frozen”.
If by-products for you also include frames for stock, the catalogue has “Chicken backs Qualiko, 14 kg — frozen” and “Chicken backs Qualiko, lower part”. We don’t carry chicken feet. The offal page lists chicken offal together with turkey, pork and beef offal, so you don’t have to search several categories.
What are liver, hearts and gizzards used for?
Liver is the most versatile of the three: pâté, pan-fried liver and onions, stews, fillings for pancakes and pies, pasta sauces. It cooks fast and turns dry and grainy if overcooked, which makes it a good fit for cook-to-order service.
Hearts are firm and clean-tasting. They suit skewers on the grill, stews, pilaf, or a quick high-heat sauté. Most kitchens trim off fat and vessel ends before cooking, to their own house standard.
Gizzards are the toughest and need long, slow cooking — simmering or braising until tender, or confit. That is where the classics come from: gizzards braised in sour cream, giblet soup, warm salads. How the catalogue lines are cleaned is confirmed per product when you request a quote.
Why do canteens and HoReCa kitchens buy offal?
Because there is no bone: almost everything you buy ends up on the plate, and traditional menus rely on it. Canteens use offal to vary the weekly menu, restaurants with Moldovan or Caucasian cooking serve it as dishes in their own right, and caterers use it in starters and pâtés.
Cooking loss, however, varies widely between liver, cooked in minutes, and gizzards, cooked for hours. Don’t rely on a generic figure: weigh one portion raw and the same portion cooked, once, and cost your portions on that result. We confirm the price per kilogram when you ask, as it changes from one delivery to the next.
How should offal be stored and handled?
- Chilled: at 0…+4 °C in the sealed pack, used within the date printed on the tray. Offal has a shorter shelf life than cuts, so order chilled only for quick turnover.
- Frozen: at −18 °C or colder. Thaw in the fridge on a tray, because liver releases a lot of liquid. Never refreeze once thawed.
- In the kitchen: away from ready-to-eat food, on dedicated boards and knives, with surfaces cleaned straight after use.
What should you check when offal is delivered?
For chilled offal: the temperature at unloading, intact packaging, the date on the tray and the smell on opening, which should be neutral. For frozen offal: bags should not hold a lot of frozen liquid at the bottom, and pieces should not be fused into a solid block — both are signs the goods warmed up in transit. Record anything that doesn’t match on the spot, with the driver present, not after the goods are in the cold room. If you cook for school canteens or hospitals, request the accompanying documents in advance so you are not hunting for them on inspection day.
Which pack should you choose: tray, bag or case?
Chilled 700 g trays suit a fresh counter and small kitchens that cook daily. Frozen 0.65 kg and 1 kg bags go into a shop’s freezer cabinet and are handy in a kitchen too, since you thaw one bag a day. The 15.6 kg and 16 kg cases, made up of bags, are for canteens and caterers with steady volume: you buy by the case but still portion by the bag.
How do you order chicken offal wholesale?
The minimum order is 70 kg and can be made up of any items, so offal can travel in the same delivery as legs, wings or fillet from our chicken meat range. Price and stock are confirmed by phone; we don’t take online payments.
Send an order request or call +373 79 88 33 79 with the offal you need, chilled or frozen, your preferred pack and your approximate weekly usage. We deliver in Chișinău and across Moldova with an unbroken cold chain.