Butcher’s Cuts - Cow
In the cutting plants, with capacity for deboning and cutting about 500 carcasses per day, the process is carried out following different cutting patterns, according to customer needs.
The meat cuts are marketed fresh or vacuum-packed.
Vacuum packing keeps meat fresh and even more tender for 30 days (kept at 0ºC to 4ºC).
The normal color of the meat is regained about 30 minutes after it is removed from the vacuum pack and re-exposed to the air.
Cap of Rump
A picanha é uma carne de 1ª categoria, conhecida pela sua maciez e sabor acentuado, devido à camada de gordura que a envolve. Ela pode ser assada no forno, mas o churrasco é o ponto forte de confeção desta peça de carne tão suculenta.
