Brazil is one of the world’s largest beef producers and exporters.
In 2020, the country was the largest exporter of meat in the world, with 2.2 million tons – 14.4% of the international market.
It has one of the largest and most sustainable cattle herds in the world, counting 218.2m heads of cattle.
Brazilian cattle production has benefited immensely from the technological advances of the past decades, both in pasture management and diversification, as well as in animal breeding and genetic selection.
The cattle enjoy good nutrition thanks to the wide availability of open pasture lands as well as locally produced grains.
The different breeds of cattle have been carefully selected and cross-bred to thrive in the local tropical conditions.
The most important cuts of beef in the Brazilian cuisine are:
Acém : neck
Alcatra : top/bottom sirloin
Contrafilé : tenderloin Coxão duro : round (upper) Coxão mole : round (lower)
Filé Mignon : part of the tenderloin
Lagarto : round (outer)
Maminha : botton sirloin/flank
Patinho : confluence of flank, botton sirloin and rear shank
Picanha : rump cover or rump cap
Cupim : hump (zebu cattle only) [4]
Fraldinha : confluence of short loin, flank and botton sirloin
Paleta : chuck/brisket
We export frozen meat immediately after slaughtering and processing, cut according to the customer’s request for any part of the calf, in addition to (burger meat – steak pieces – the calf divided into four pieces – the whole lamb).
