​ BEFF CUTS BRAZIL 2020

MEAT CUTS ESPECIFICATIONS FOTOS U$D CORTES DE CARNE CHEST Choice characterized for PEITO large amount of muscles and fibers. This cut is usually used to prepare an Argentine dish called puchero; EMPATHY EMPATY STEAK EYEROUND Rounder hard lean meat from LAGARTO the outer thigh of the hind leg. Most suitable for roast, boiled, fried, grilled FORE SHANK MÚSCULO DA Choice front leg ox meat PERNA SEM OSSO

HUMP STEAK Very tasty meat for stew or BBQ CUPIM KNUCKLE Tender fiber meat usually used PATINHO for stakes preparation

MUSCLE Choice meat for famous Italian MÚSCULO cuisine.

NECK Select meat, due to excess fat PESCOÇO and connective tissue. To be consumed, the bovine neck must be well cooked NECK STEAK Prime meat, with all fat and CARNE PURA DE tissue removed. PESCOÇO

NEEDLE Select Ox meat, removed from PONTA DE POINT (FLANK) the ribs, usually for ground AGULHA

OUTSIDE FLAT Also called rump tip, it has thick COXÃO DURO fibers

RIB Back meat. Thick, bone-in loin COSTELA between the ribs, usually 2.5 to 3 pounds per cut.

RUM CAP Prime beef, tender and juicy. from the ox's rear.

RUMP STEAK Prime beef from the ox’s rears. BIFE DE ALCATRA

RUMP TAIL Ox’s Tail pieces used for several RABADA dishes

SHOULDER CLOD Select lean meat, for stew,, roast ACEM or broil.

STRIPLOIN Select Lean meat to roast, stew CONTRA FILÉ or broil

TENDERLOIN Tender and juicy Prime beef FILÉ MIGNON

THIN SKIRT Thin lean meat cut from FRALDINHA the abdomen wall, with tendons, fibers and fat, for flavor dishes. TOP SIDE Lean meat from the croup ALCATRA between the loin and the upper side. Excellent meat roast cuts. BOVINE CARCASSES AND MEAT/CUTS COLOMBIA ORIGIN PRODUCT DESCRIPTION:

Pure Bovine Beef fresh or refrigerated in carcass or carcass cuts size (02.01.10.00.00) ​ ​ ​ ​

SPECS:

TECHNICAL DESCRIPTION

BOVINE MEAT CARCASSES MALE FOUR QUARTERS CATTLE BEEF CUT, BAGED AND FROZEN.

TEMPERATURE CARCASSES MEAT DELIVERY TEMPERATURE IS BETWEEN 0 AND 2 CELCIUS

QUALITY PH: BETWEEN 5.4 TO 5.8 FREE OF POLLUTIONS OR CONTAMINATION.

CARCASSES MEAT HAVE AN INTENSE RED COLOR, LACTIC ACID SMELL, SOFT TEXTURE ORGANOLEPTIC CONDITIONS AND SOFT SURFACE, NON SLIMING,

MUST NOT HAVE ANY STRANGE FECAL, INDUSTRIAL OR PHENOL ODOR FINISHED FAT COVER MODERATED, THE FOUR ROUNDS, RIBS AND SKIRT HAVE GOOD FAT COVER.

EACH QUARTER IS LABELED INDICATING THE PACKAGE AND LABEL CARCASS NUMBER ON EACH BAG PROPERLY PACKAGED

CARCASSES WEIGHT MUST BE BETWEEN 220 CUSTOMER REQUIREMENTS AND 280 KGS, IN AN AVERAGE WEIGHT OF 230 KGS, FOR CONSISTENCY. CARCASSES OUT OF RANGE SHOULD NOT EXCEED 10% OF THE TOTAL

HUMIDITY 76 % ENERGY 1440 Kcal COMPOSITION PROTEINS 21 % LÍPIDS 6 % ASHES 1 %

ENABLED TO EXPORT TO THE FOLLOWING COUNTRIES

Angola Chile Curacao Egypt Hong Kong Iraq Israel

Jordan Kuwait Lebanon Lybia Peru Russia Saudi Arabia

Vietnam

BOVINE FINE MEAT CUTS COLOMBIA ORIGIN Boneless, Frozen Or Chilled (02.01.30.10.00).

Each cut have a technical specification, also by customer specifications request as well, according to the market needs.

COMMERCIAL CONDITIONS

Product: Fine Bovine Meat Cuts. ​ Presentation: 22,000 y 25,000 Kgs. Air sealed bags (all cuts). ​ ​ Delivery Units: 40 ft container ​ Weight: 22,500 kilos minimum air sealed boneless meat. ​ Price per kilogram: to be agreed according to the market conditions. ​ ​ ​ Payment Option: Credit Letter. A pro-forma invoice is prepared for each order and sent to the ​ ​ ​ customer to verify: ● quantities ● dispatch date ● value order We offers agreements and contracts negotiations accordingly of customers varieties and quantities needs. Delivery time: 12 days after Documents and Credit letter is received. ​ Offer Expiration: 10 days. ​