Londrina, Brazil
Caracas, Venezuela
Miami, FL USA

Beef

Carcazas Bovinas 1Beef (Chilled, Frozen y Live Animals)

As far as beef is concerned,FIRMASA Group maintains relations with several slaughterhouses in Brazil, Uruguay, Argentina and Panama which work both conventional slaughter and halal. The Group also has commercial agreements with several livestock producers ready for slaughter in the country of arrival. In the specific case of the Venezuelan market, the Group sells livestock produced in a cattle ranch in Barinas, Venezuela and produced in and imported from Brazil, Uruguay, Argentina, Nicaragua, and Panama (depending on fluctuations in price and availability in those countries and as specific customer requirements).

The supply sources (slaughterhouses) of FIRMASA Group are able to adapt to virtually any customer requirement. For example, below is a technical sheet prepared for the Venezuelan market , specifically the official sector (government), which fit the requirements of various countries alike.

Compensated Boneless Beef Cuts:

– Solomo de cuerito:  rib roast (entero)
– Solomo Abierto: Rib (open butterfly)
– Pulpa negra molida: Steak, ground round
– Chocozuela entera: Sirloin tip (tip of the loin)
– Ganso entero: Boneless loin end without the tenderloin or tip
– Pollo: Thick skirt
– Muchacho redondo o cuadrado:  Long, tube shaped eye of the round
– Falda: Flank steak
– Lagarto con hueso: Shank for soup of stew (with bone)
– Lagarto sin hueso: Shank cut lengthwise
– Papelón: English Cut for braising
– Paleta: Arm Clod
– Lomito: Tenderloin
– Punta trasera: Small, pointed triangle covered with fat is the top of the rump
– Churrasco: Strip loin, boneless, from the short loin, New York steak
– Lengua: Beef tongue

Physical Requirement:

  • Without foreign materials like insects, sand, dirt, and other impurities due to improper handling.
  • From animals under 30 months.
  • Frozen, vacuum sealed and carved up in cuts ranging from 500 gr to 1,000 gr.

Physiochemical Requirements:

Characteristics

Limit

Fat

10%

Protein

between 18% y 28%

Humidity

between 59% y 78%

Ashes

between 0,7% y 1,0%

Microbiological Requirements:

Characteristics

Limit (ufc/g)

Aerobic Mesophilic Max 1,0 x 104
Eschericichia Coli Absent
Salmonella in 25 gr Absent