Brazilian beef is globally acknowledged for its quality, resulting from a combination of factors such as selected breeds, proper management, nutrient-rich feeding, and cutting techniques that enhance the unique traits of each cut. Let’s explore the main Brazilian premium cuts, their technical features, and the advantages that appeal to consumers around the world.
Picanha
Picanha is one of Brazil’s most iconic cuts. Taken from the rear part of the animals, it is easily recognized by its uniform layer of fat that ensures juiciness and intensifies the flavor during cooking. With short fibers and a tender texture, it is ideal for grilling or roasting, making it a favorite at barbecues.
The typical fat cap helps retain moisture even at high temperatures, providing a strong and distinctive flavor.
Maminha
Part of the sirloin, maminha is known for its tenderness and mild flavor. This triangular cut is made of longer fibers, making it perfect for slow roasting, grilling, or dishes with sauces.
Its delicate texture and light flavor make maminha versatile, and appealing to different tastes.
Fraldinha
Fraldinha is cut from the lower rear part of the animals. With more apparent fibers and a high concentration of marbling – small streaks of fat interspersed within muscle fibers, it is extremely flavorful and juicy. The marbled fat helps keep the meat tender and adds richness to its flavor. It is ideal for barbecues and stands out in dishes like tacos and stews.
Fraldinha’s marbling ensures tenderness and intense flavor, making it adaptable to several cooking techniques.
Contrafilé
Also known as striploin or sirloin, contrafilé is one of the most valued cuts for combining tenderness and flavor. Taken from the upper region of the animals, it is widely used for grilling and steaks.
Contrafilé’s side fat adds juiciness and umami to the cut, ensuring a succulent and rich flavor profile.
Filé Mignon
Considered the most tender beef cut, filé mignon has fine fibers and low-fat content. It is widely used in sophisticated recipes such as medallions and sautéed dishes; it is also the best choice for delicate cuts.
Its unparalleled tenderness and neutral flavor allow for various gastronomic combinations, making it ideal for refined dishes.
Sustainability and Assured Quality
Beyond the features of each cut, Brazilian beef is distinguished by a commitment to sustainability and traceability. Brazil continuously invests in good management practices, balanced feeding, and international certifications that ensure the quality and safety of its products. These initiatives have strengthened the country’s position in the most demanding markets, such as the European Union and China.
International Presence
In 2024, Brazil achieved a historic milestone by exporting 2.4 million tons of beef from January to October, yielding $10.5 billion in revenue, according to the Brazilian Beef Exporters Association (ABIEC). This growth reflects the international market’s trust in Brazilian beef, especially in premium cuts like picanha and filé mignon.