& Brazil 
Produced under the supervision of Marfrig Foods S.A. through its operations & certified farmers from all major regions in Brazil.Frozen Beef Tenderloins, or fillet, is removed in one piece from the full rump and loin and completely trimmed of fat.
This cut is the posterior portion of the loin, which is separated from the short loin by a straight cut that 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, Tenderloin, Side Muscle Off: This cut is similar to 189A tenderloin except that the side muscle (side seam) Psoas minor, is removed.
Beef Loin, Tenderloin, Skinned Denuded: This cut is generated from 189A or 190 tenderloin, except that the side muscle, fat, and silver skin are removed.
Beef Loin, Tenderloin Butt, Defatted: This cut is the portion of the tenderloin remaining on the lateral surface of the ilium after the separation of the short loin. The surface and wing fat is almost completely trimmed out.
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.
Even though our grass-fed beef is quite tender, it’s always going to be leaner than beef that has a grain finish, and because of this, you need to guard against overcooking tenderloin. Be sure to cook only to rare or medium-rare so you don’t lose the tender texture and extraordinary flavor.
Wholesale Sadia Bassi Chilled Fillet Mignon
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
