Beef Meat

- Offal: aorta, omasum, beef tripe, bleached tripe, honeycomb, beef heart, liver, neck tendon, beef tongue, kidney, spinal cord, beef feet, tail, beef tendon, beef traches, pizzle- Special Cuts: chuck cut, shoulder cut, brisket cut, cube roll cut, striploin cut, tenderloin cut, rump cap cut, rump cut, eyeround cut, flat cut, cortes de maminha, top side cut- Thin Flank: rib cut, skirt cut, sirloin cut, flank cut- Fore Cuts: hump cut, neck cut, chuck cut, shoulder cut, brisket cutThe Hygiene and Cleaning (PPHO- Operating Hygiene Standard Procedure); Personnel Training (GMP- Good Manufacture Practice); Hazard Analysis and Critical Control Points (HACCP - Hazard Analysis and Critical Control Point) programs are permanent.

The quality of our beef is ensured by the careful control of origin of the raw material, which is chosen from selected producers and follows rigorous animal selection processes and production that meets the highest standards of hygiene.

Brazil has the largest commercial cattle herd in the world, and our suppliers are among the largest local exporters.