Product subject to an approved processing plant, destination, sanitary certification and lot availability.
Animal Protein / Beef
Frozen Beef
Technical frozen beef catalog for international trade, with Brazilian and Argentine origin, sanitary control, cold chain and commercial specifications by cut.
Technical catalog
Beef cuts
Format defined by cut, packaging, size, variable weight and commercial agreement.
Temperature control during storage, consolidation and international logistics.
Initial evaluation based on cut, volume, destination, Incoterm, packaging and payment method.
Lean hind-leg cut
Knuckle
Lean hind-leg cut used for slicing, portioning, foodservice or processing, subject to trimming, size and packaging specifications.
- Origin
- Brazil and Argentina
- Type
- Boneless cut
- Control
- Trimming, fat and size
- Presentation
- Frozen or chilled
Lean hind-leg cut
Leg ball
Lean-profile leg cut suitable for processing, slicing or portioning, with controls for trimming, fat cover and frozen condition.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Size and trimming
- Packaging
- Vacuum packed or export carton
Frozen boneless meat
Frozen boneless beef
Boneless beef blocks or cuts for industry, distribution or foodservice, evaluated by trimming, temperature, packaging, traceability and sanitary documentation.
- Origin
- Brazil and Argentina
- Condition
- Frozen
- Control
- Temperature and traceability
- Format
- Block, carton or vacuum packed
Boneless beef
Boneless beef
Boneless beef for processing or commercial distribution, specified by trimming, fat percentage, temperature, packaging and sanitary approval.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Trimming and fat
- Presentation
- Frozen or chilled
Bone-in cut
Rib
Bone-in beef rib, sawn or whole according to specification, for retail, foodservice or distribution, with controls for cut, fat and temperature.
- Origin
- Brazil and Argentina
- Type
- Bone-in
- Control
- Cut and fat cover
- Format
- Frozen in export cartons
Hindquarter cut
Rump
Well-muscled hindquarter cut used for portioning, grilling or processing, with trimming and fat specifications.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Trimming and cover
- Packaging
- Vacuum packed or export carton
Flat, pronounced-grain cut
Flank
Flat cut with visible grain, suitable for grilling, strips, processing or foodservice, subject to trimming, thickness, fat and cold-chain condition.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Thickness and trimming
- Presentation
- Frozen or chilled
Premium portioned cut
Filet mignon
Highly tender tenderloin portions for foodservice, premium retail or specialised distribution, with size and trimming controls.
- Origin
- Brazil and Argentina
- Type
- Porcionado
- Control
- Size and trimming
- Packaging
- Vacuum packed or IQF, subject to lot
Beef sirloin cut
Sirloin
Sirloin cut for portioning, grilling, retail or foodservice, subject to trimming level, fat cover, size, temperature and packaging.
- Origin
- Brazil and Argentina
- Type
- Entero o porcionado
- Control
- Fat cover and size
- Presentation
- Vacuum packed or export carton
Striploin cut
Striploin
Striploin with controlled fat cover, suitable for premium cuts, portioning or retail, specified by weight and packaging.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Fat cover
- Packaging
- Vacuum packed or export carton
Primary presentation
Half carcass
Half carcass for processing, deboning or distribution, subject to weight, classification, temperature, sanitary approval and load logistics.
- Origin
- Brazil and Argentina
- Type
- Bone-in
- Control
- Weight and temperature
- Validation
- Health certificate
Lean hindquarter cut
Topside
Lean hindquarter cut for slicing, portioning or processing, with controls for trimming, external fat, size and cold-chain condition.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Trimming and size
- Presentation
- Frozen or chilled
Forequarter cut
Chuck
Forequarter cut for processing, portioning or industry, with controls for trimming, connective tissue, fat and packaging.
- Origin
- Brazil and Argentina
- Type
- Bone-in or boneless, subject to lot
- Control
- Trimming and fat
- Format
- Export carton
Lean cylindrical cut
Eye of round
Lean, compact hindquarter cut used for portioning, slicing or industry, with controls for size, trimming and temperature.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Size and trimming
- Packaging
- Vacuum packed or export carton
Forequarter cut
Brisket
Beef brisket with layers of fat and muscle, suitable for slow cooking, processing or industry, subject to trimming and packaging.
- Origin
- Brazil and Argentina
- Type
- Bone-in or boneless, subject to lot
- Control
- Fat and trimming
- Presentation
- Frozen or chilled
Premium cut with fat cap
Picanha
Picanha with its characteristic fat cap, intended for grilling, foodservice and premium retail, with weight and trimming controls.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Fat cap and size
- Packaging
- Vacuum packed or export carton
Beef leg presentation
Leg
Beef leg for deboning, processing or distribution, subject to weight, bone-in or boneless condition, temperature and sanitary certification.
- Origin
- Brazil and Argentina
- Type
- Bone-in or boneless, subject to lot
- Control
- Weight and temperature
- Format
- Carton or primary load
Full primary presentation
Whole carcass
Whole dressed carcass for deboning or processing, evaluated by weight, classification, temperature, sanitary approval and load logistics.
- Origin
- Brazil and Argentina
- Type
- Bone-in
- Control
- Weight and certification
- Validation
- Health certificate
Premium high-tenderness cut
Tenderloin
Whole beef tenderloin, lean and highly tender, intended for premium cuts, retail or foodservice, with controls for trimming, size and packaging.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Size and trimming
- Packaging
- Vacuum packed or export carton
Beef cap cut
Cap
Cap cut for portioning, retail, grilling or processing, specified by trimming, external fat, size and storage condition.
- Origin
- Brazil and Argentina
- Type
- Boneless
- Control
- Fat and trimming
- Presentation
- Frozen or chilled