& Brazil 
Produced under the supervision of Marfrig Foods S.A. through its operations & certified farmers from all major regions in Brazil.Bone In Ribeye Steak, are prized for their exceptional marbling, providing unparalleled flavor and tenderness. Cut from the rib section of beef, ribeye steaks offer a perfect balance of rich taste and juicy texture. Available in both boneless and bone-in ribeye cuts, each cut delivers a satisfying steakhouse experience right in your home.
RIBEYE CAP ROLL: Rich and satisfying with exceptional tenderness and marbling. Not always easy to find, but best when roasted or grilled.
RIBEYE STEAK: This steak is rich, juicy, and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness, Beef Rib Steaks deliver for operators and diners alike. Bone-in rib Steaks offer great plate coverage and impressive presentations.
RIBEYE FILET: An unquestionably tender but smaller Ribeye Steak. Perfectly portioned for the grill.
Beef Rib, Pso Rib Steak, Bone-In: Rib steaks, bone-in, are prepared from any bone-in rib item. The Latissimus dorsi, Infraspinatus, and
Trapezius muscles above the blade bone and the subscapularis and Rhomboideus muscles below it – including the blade bone, related cartilage, feather bones, chine bones, and backstrap – are removed.
Beef Rib, Pso Rib Steak Bone-In, Frenched: Frenched rib steak is prepared the same as 1103, except that each steak must be cut between the bones. The rib bone is completely trimmed of the intercostal meat, lean and fat, so that the bone is exposed from the ventral edge of the Longissimus dorsi to the end of the rib bone. Also called the cowboy steak.
Beef Rib, Pso Ribeye Steak Lip On Boneless: Lip on boneless ribeye steaks are prepared from a rib item meeting the end requirements of the 112A.
The lip is cut on the short rib side with a straight cut that is ventral to, but no more than 5.0 cm (2 inches) from, the Longissimus dorsi, leaving the lip attached.
Beef Rib, Pso Ribeye Roll Steak Boneless: Ribeye boneless steaks can be prepared from any boneless ribeye item. Any lip, if present, is excluded so as to expose the natural seam immediately ventral to the Longissimus dorsi muscle.
Beef Rib, Pso Ribeye, Eye Steaks: Boneless ribeye steaks prepared from the Longissimus muscle of any ribeye roll item. The ribeye cap (Complexus and Spinalis muscles) has been removed.
Wholesale Frozen Sadia Bassi Angus Ribs
Brazilian Beef Meat – Export Product Specifications
Source: BRF S.A., SIF-Approved (Brazilian Federal Inspection Service) Plants
Others 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
Our Meat is USDA Prime
a level that makes up only 2-3% of all beef in the U.S.
While staying true to the sacred traditions of halal, we go a step further, offering USDA Prime beef, the highest grade of meat recognized in the United States. With its superior marbling, tenderness, and juiciness, this is halal meat like you’ve never tasted before.
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 the slaughterhouse to the export
- Compliant with MAPA and importing country veterinary requirements
