& Brazil 
Frozen Prime Beef Rib, 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.
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
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
