& Brazil 
Produced under the supervision of Marfrig Foods S.A. through its operations & certified farmers from all major regions in the US and Brazil.Frozen Beef Striploin Hindquarter cut: This is the remaining portion of the shortloin after the tenderloin and all bones have been removed. Additional Specifications include the number of ribs on the loin from which the striploin is derived, the distance of the flank removed from the outer edge of the eye muscle parallel to the loin, and the weight range.
This steak is prepared from the beef short loin item 174. The purchaser may specify weight and tail length. This
item may not contain any tenderloin. This is also called the club steak or wing steak.
Beef Loin, Strip Loin Boneless 2×2: This cut is generated from 175 strip loin. The tail is trimmed at a predetermined point that extends from the eye of the strip loin. Rib finger meat and chain meat are either removed or retained.
Beef Loin, Strip Loin Boneless Steak Ready (Backstrap Off): This cut is generated from 180 strips of loin after the removal of the backstrap (supraspinous ligament). The tail is trimmed at a predetermined point that extends from the eye of the strip loin.
Beef Loin, Strip Loin Bone In 2×2: This is the portion of the short loin from which the tenderloin is removed. It contains the 13th rib and 1st-5th lumbar bones.
Beef Loin, Full Sirloin: This cut is the posterior portion of the loi, which is separated from the short loin by a straight cut which passes at a point immediately in front of (anterior to) the pin bone (ilium or tuber coxae). This cut is inclusive of the butt tenderloin.
Beef Loin, Top Sirloin Butt, Boneless: This cut is generated from 181A top sirloin after the removal of bones and the associated cartilages. This is the muscle located at 6th lumbar bone – 5th sacrum bone. Heavy connective tissue is removed.
Beef Loin, Top Sirloin Butt Boneless, Cap Off (Top Butt)
This cut is generated from 184 top sirloin butt after the removal of cap and all other muscles except the Gluteus medius. Chicken muscle (Gluteus accessorius), which is small sinewy muscle located on the underside of the sirloin, is removed. Wedge fat is removed.
Beef Loin, Top Sirloin Cap (Bottom Butt): This is the culotte muscle (Biceps femoris) from 184 top sirloin butt produced by the removal of the main muscle, following the natural seam. Silver skin is removed. Exterior fat and membrane can be either removed or retained.
Brazilian Beef Meat – Export Product Specifications
Source: MBRF 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: -20°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
