Brazilian Meat Product Specifications Explained

Brazilian meat products are identified using standardized cut codes developed by the Brazilian Meat Industry Association (ABRAFRIGO) and adopted across the export supply chain. These codes identify the species, primal cut, and preparation method. For example, beef cuts are typically coded with a system that identifies the部位 (cut), aging method, and trim level. Familiarity with these codes allows you to specify exactly what you need and compare products across suppliers accurately.

Brazilian beef exports cover a broad range of products including bone-in and boneless cuts, offal, and processed items. Common specifications to understand include the cut (such as hindquarter cuts, forequarter cuts, or trim), fat cover percentage, aging method (standard or aged), and weight range. Buyers should specify whether they require halal or non-halal processed product, as this affects the supply chain and pricing. For detailed beef product listings, refer to our beef product catalog.

Brazilian pork exports include whole carcasses, primal cuts (loin, shoulder, belly), and processed pork products. Key specifications include the cut, fat thickness, weight range, and packaging format. Pork is typically classified by carcass weight and yield percentage. Buyers sourcing pork should confirm whether the product requires specific temperature ranges for shipping, as some pork products are more temperature-sensitive than others.

Brazilian chicken exports include whole birds, cut-up portions (leg quarters, breast fillets, wings, drumsticks, thighs), and further-processed items. Specifications include bird size (typically by weight range), cut type, packaging format (bulk, retail-ready, or vacuum-packed), and whether the product is graded for bone-in or boneless. Chicken feet and paws are a significant export category, with specifications covering size grading and preparation method.

Brazilian meat quality grading is governed by MAPA (Ministry of Agriculture, Livestock, and Supply) standards. Quality classifications consider factors such as marbling, fat cover, carcass conformation, and aging. While Brazilian grading systems differ from those used in the US or Europe, they provide a consistent framework for quality assessment. When reviewing supplier quotations, confirm which quality grade applies to the quoted product.

Product specifications directly impact pricing. Boneless cuts command higher prices than bone-in equivalents. Products requiring specific aging, trim levels, or certifications carry additional costs. Packaging format also affects pricing, with retail-ready and vacuum-packed options typically priced above bulk packaging. Understanding these factors allows you to evaluate quotations more accurately and identify where cost savings may be available.