& Brazil 
Produced under the supervision of Marfrig Foods S.A. through its operations & certified farmers from all major regions in Brazil.Frozen Beef Briskets. The brisket is separated from the plate by a straight cut passing between the 5th and 6th rib, from the chuck by a cut at right angles to the first cut passing at a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) and from the shank by a cut which follows the natural contour of the elbow bone (olecranon process of the ulna).
The selection is done with care and attention before the slaughter process begins, which often requires coordination with the farm and slaughterhouse. The meat meets specific quality and certification criteria (e.g., Halal-certified.
Brisket: The brisket is separated from the plate by a straight cut passing between the 5th and 6th rib, from the
chuck by a cut at right angles to the first cut passing at a point slightly above (dorsal to) the elbow joint (distal extremity of the humerus) and from the shank by a cut which follows the natural contour of the elbow bone (olecranon process of the ulna).
Beef Brisket Bone-In: This primal cut is separated from the plate by a straight cut passing between the 5th and 6th rib; from the chuck by a cut at a right angle to the first cut passing at a point slightly above the elbow joint; and from the shank by a cut which follows the natural contour of the elbow
Beef Brisket Boneless: The cutting line of this cut is the same as that of the bone-in brisket. All bones and associated cartilage are removed. The thick layer of fat is removed.
Beef Brisket Deckle Removed: This cut is generated from the boneless brisket (120) after removal of the brisket deckle. This cut is the deep pectoral muscle and is trimmed practically free of fat.
Beef Brisket Point Cut, Deckle: This cut is generated from the boneless brisket (120) after removal of the deep pectoral muscle (120A). The deckle is removed along the hard fat and natural contour.
Wholesale Sadia Bassi Angus Frozen Brisket
Brazilian Beef Meat – Export Product Specifications
Source: BRF S.A., SIF-Approved (Brazilian Federal Inspection Service) Plants
Other Main Beef Cuts for Export
Primal Cuts:
- Forequarter (Chuck, Neck, Brisket, Clod, Shin/Shank)
- Hindquarter (Topside, Silverside, Knuckle, Rump, Striploin, Tenderloin, Flank, Round)
- Bone-in Beef (Carcass, Half Carcass, Quarters)
Popular Boneless Cuts:
- Cube Roll (Ribeye)
- Striploin
- Tenderloin (Fillet)
- Topside
- Silverside
- Knuckle
- Rump & Rump Cap (Picanha)
- Flank, Brisket, Shin/Shank
- Beef Trim (80VL, 90VL, 95VL Lean)
By-products / Offals:
- Heart, Liver, Kidneys, Tongue, Oxtail
- Tripe (omasum, abomasum, reticulum)
- Feet, Tendons, Tails
- Beef Fat (suet, back fat)
SPECIFICATIONS
- Well cleaned and fresh
- No bruises or contamination
- No black spots or ammonia burns
- No bad smells
- No excessive blood or stains
- Moisture content: < 2%
- Shelf Life: 24 months (Frozen)
- Blasted at: -40°C (core temperature)
- Storage: -18°C
- Transport Temperature: -18°C
PACKAGING DETAILS
- Vacuum packed, carton boxed
- Carton Weight: ±10kg / 15kg / 20kg (variable)
- Box Sizes:
- Compact: 51 × 35 × 10 cm
- Large: 60 × 40 × 15 cm
- Long: 60 × 24 × 15 cm
- Pieces per Box: 2–3 pcs / 4–5 pcs
- Weight Range per Box: ≈13kg – ≈18kg
- Specification Points: Minus 4kg / Plus 4kg – Lip 1×1 / 2×1
QUALITY ASSURANCE
- Grass-fed cattle from natural Brazilian pastures
- Hormone-free and antibiotic-residue controlled
- Cold chain maintained from slaughterhouse to export
- Compliant with MAPA and importing country veterinary requirements
