Chicken inner fillets / tenders

Chicken inner fillets, also called tenders, are small breast-associated muscles used for portioned food-service products and prepared foods. A useful bulk specification defines the piece itself, how it is trimmed and frozen, and how the receiving team will assess it. Send your required presentation rather than relying on the word “tender” alone.

Choose a presentation for your production line

For breaded portions, describe the piece size and tendon treatment your coating process can accept. For catering or portion-controlled meals, state the acceptable weight range and whether pieces are served whole or further cut. For processing, explain whether your operation needs individually separated pieces or can temper a frozen block before use. These are purchasing requirements to discuss; the offered presentation and availability are confirmed in the written offer.

Define the tender specification

• Product identity: specify inner fillets rather than strips cut from the main breast. State whether you require an unseasoned product and ask for confirmation of any added ingredients or treatment.
• Tendon treatment: describe whether the tendon must be removed, trimmed or retained, with an agreed acceptance method.
• Piece size: give a target weight band, the permitted variation and any length or thickness requirement relevant to your equipment. Agree how the sample is selected and weighed.
• Trim and appearance: define acceptance criteria for residual fat, membranes, bruising, broken pieces and other visible defects. Use an approved sample or clearly described tolerance where appropriate.
• Freezing format: state individually frozen or block frozen, together with the separation and handling you need at receipt. Ask whether glaze is present and how declared net weight is established.

Compare packing on the same basis

Request the inner-bag or liner format, carton net weight, carton dimensions, pallet configuration and lot identification. Compare quotes against the same product and packing brief. Confirm whether stated weight is product net weight, and ask how any glaze, wrapping or other packaging is treated in the weight declaration. A carton photograph and label artwork can help your warehouse and quality team prepare for receipt.

Plan cold-chain and receiving checks

Ask for the offered product’s storage instructions, production and freezing dates, shelf-life basis and minimum remaining shelf life at the agreed delivery point. Confirm the required transport temperature, temperature-recording arrangements and responsibility for checking the shipment at handover. Your receiving procedure should cover carton integrity, lot and label reconciliation, agreed product checks and the handling of any temperature or specification deviation. Apply the supplier’s validated instructions and your destination’s requirements; a generic catalogue description is not a storage validation.

Confirm documents for the destination

Before committing to shipment, confirm the production establishment, destination eligibility and applicable sanitary documentation. MAPA publishes procedures for official sanitary certification of animal-origin products from establishments under the Federal Inspection Service. The documents applicable to your shipment must be checked for its product and destination. If Halal is required, request evidence covering the offered production programme and check its scope and acceptance with your importer.

Send a complete tender purchasing brief

Include the specification above, quantity per shipment, repeat-order frequency, destination country and port, preferred trade terms, packing and required delivery window. If you need samples or analytical results, state the acceptance criteria before comparing offers. Availability, origin, final specification, documents and commercial terms are confirmed in writing.

Discuss your chicken-tender requirements with our export team, or compare the wider frozen-protein portfolio. If you also need whole birds, review our whole chicken griller purchasing details.

Buyer reference

MAPA: procedures for sanitary certificates. This independent reference supports document review; it does not certify SAI Agro Brazil or establish approval of a particular shipment.