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Description:
Brazil has the largest commercial cattle herd in the world, and oursuppliers are among the largest local exporters.Thequality of our beef is ensured by the careful control of origin ofthe raw material, which is chosen from selected producers andfollows rigorous animal selection processes and production thatmeets the highest standards of hygiene.The Hygiene and Cleaning(PPHO- Operating Hygiene Standard Procedure); Personnel Training(GMP- Good Manufacture Practice); Hazard Analysis and CriticalControl Points (HACCP - Hazard Analysis and Critical Control Point)programs are permanent.Among the cuts of meat that we handle are:-Fore Cuts: hump cut, neck cut, chuck cut, shoulder cut, brisketcut- Hind Cuts: cube roll cut, striploin cut, rump cap cut,tenderloin cut, rump cut, eyeround cut, flat cut, knuckle cut, topside cut, muscle cut- Thin Flank: rib cut, skirt cut, sirloin cut,flank cut- Grill: hump cut, cube roll cut, striploin cut, rump capcut, rump cut, tail cut, rib cut- Special Cuts: chuck cut, shouldercut, brisket cut, cube roll cut, striploin cut, tenderloin cut,rump cap cut, rump cut, eyeround cut, flat cut, cortes de maminha,top side cut- Casings: fine and thick casings- 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- Others: golden coin, ribefinger, head, sangria, red meat, minced meat, trimmings, beefextract
