& Brazil 
Our Beef Trimmings are flavorful cuts gathered from premium portions – ideal for crafting well-loved comfort foods. These versatile pieces are commonly used in burgers, meatballs, sausages, and other menu staples served hot, hearty, and satisfying.
Boneless Trimmings
Trimmings are portions of meat remaining after the preparation of primal cuts from the carcass. Trimmings must not include any portion of the head meat, internal organs, major tendons or ligaments.
Points Requiring Specification:
- Visual lean (VL) or chemical lean (CL) lean point determination
- Primal cuts and/or associated pieces to be included
- Inclusion of flank or brisket meats
- Inclusion of fore/hind shank meats
- Inclusion of diaphragm or intercostals meats
- Minimum/maximum piece size requirements
- Meat block type, origin and composition;
o OTM (beef derived from cattle over thirty months of age),
o UTM (beef derived from cattle under thirty months of age), • Packaging/box size requirements
Boneless Round Trimmings
Prepared from hip primal cuts and/or associated trimming pieces. Hip Group Includes:
- Inside round,
- outside round,
- eye of round,
- sirloin tip,
- and heel of round.
Points Requiring Specification: - Lean point requirement
- Visual lean (VL) or chemical lean (CL) lean point determination
- Primal cuts to be included
- Min./max. piece size requirements
- Packaging requirements
Boneless Sirloin Trimmings
Prepared from sirloin primal cuts and/or associated trimming pieces.
Sirloin
Group Includes:
- Top sirloin butt,
- bottom sirloin,
- tri-tip,
- bottom sirloin ball tip,
- and bottom sirloin flap.
Points Requiring Specification:- Lean point requirement
- Visual lean (VL) or chemical lean (CL) lean point determination
- Primal cuts to be included
- Min./max. piece size requirements
- Packaging requirements
Boneless Rib Trimmings
Prepared from rib primal cuts and/or associated trimming pieces. Rib Group Includes:
- Rib,
- blade meat,
- rib finger meat (intercostals),
- and short rib.
Points Requiring Specification: - Lean point requirement
- Visual lean (VL) or chemical lean (CL) lean point determination
- Primal cuts to be included
- Inclusion of Cutaneous trunci, diaphragm and/or Serous membrane (Peritoneum)
- Min./max. piece size requirements
- Packaging requirements
Boneless Chuck Trimmings
are Prepared from chuck primal cuts and/or associated trimming pieces. Chuck Group Includes:
- Blade,
- clod,
- neck,
- shoulder,
- and chuck ribs.
Points Requiring Specification: - Lean point requirement
- Visual lean (VL) or chemical lean (CL) lean point determination
- Primal cuts to be included
- Inclusion of Cutaneous trunci, diaphragm and/or Serous membrane (Peritoneum)
- Min./max. piece size requirements
- Packaging requirements
Boneless Shank Trimmings
Prepared from shin shank and/or associated trimming pieces. Shank Group Includes:
- Front shank,
- hind shank,
- heel muscle (Gastrocnemius),
- conical muscle (Biceps brachii),
- and associated muscles from the humerus.
Points Requiring Specification: - Lean point requirement
- Visual lean (VL) or chemical lean (CL) lean point determination
- Removal or retention of connective tissue and/or skin
- Removal or retention of sinews and/or tendons
- Packaging requirements
Source: BRF S.A., SIF-Approved (Brazilian Federal Inspection Service) Plants
Others 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
