This portal is intended exclusively for verified institutional buyers & licensed importers
Frozen boneless beef cuts curated for institutional buyers, HoReCa groups, and trading houses requiring consistent, export-grade quality from Brazil.
Heritage Harvest™ focuses on a tight range of high-rotation frozen boneless beef cuts — optimized for containerized export, cold chain stability, and menu-engineering across premium casual, fine dining, and institutional catering.
Each SKU is packed for frozen export, with consistent sizing and trimming tailored for institutional buyers. Technical specs and carton configuration are confirmed per shipment.
Rich in collagen and connective tissue, the beef shin delivers a deep, rustic flavour and gelatinous texture ideal for long, low-temperature cooking and braising applications.
Versatile hindquarter cut with a robust, full-bodied flavour and good tenderness, suitable for portion cutting, roasting, or slicing for value-added steak and grill concepts.
Lean, protein-rich hindquarter muscle offering a clean flavour profile and uniform texture — ideal for roasting, dicing, or slicing into medallions for high-yield applications.
Flagship loin cut with maximum tenderness and a refined, buttery flavour profile. Trimmed for high-end steak programs and fine dining menus where consistency is critical.
Forequarter cut with dense marbling and strong beef character. When correctly prepared, it yields steak-like tenderness and is suitable for both braising and value steak programs.
Outside round derivative with a lean profile and pronounced beef flavour. Its uniform grain supports precise slicing for roasts, cold cuts, or carpaccio-style applications.
Shoulder-derived muscle shaped similarly to a tenderloin, combining recognisable presentation with deeper forequarter flavour. Performs well in slow-roast and braise formats.
Lean, inner hindquarter muscle with a clean flavour and tight grain. Widely used for classical roasts, slicing applications, and premium cold-cut style preparations.
Prime ribeye roll with pronounced marbling and high intramuscular fat. Designed for steakhouse programs demanding rich flavour, juiciness, and repeatable portion control.
Highly marbled shoulder cut with deep, traditional beef flavour. Performs best in slow-braised, stew, and shredded applications where collagen conversion is required.
Shoulder blade cut with significant marbling and connective tissue that melts during slow cooking, delivering a tender, gelatinous mouthfeel with intense beef character.
Collagen-rich neck muscle suited to long braising and slow simmering. Delivers a concentrated, rustic flavour profile and a silky, gelatinous texture when correctly handled.
All Heritage Harvest™ cuts are selected for consistency and yield in large-scale foodservice and trading environments. The focus is on repeatable performance in grill, roast, and braise applications across multi-unit operations.
Product is shipped frozen, vacuum-packed, and palletized for full-container export, with batch-level traceability and documentation aligned to each shipment.
Heritage Harvest™ beef is produced at MAPA-supervised facilities in Brazil, with SIF registration and export approvals aligned to the target market.
Submit your target cuts, volume, and destination port. Detailed specs, carton configuration, and quotation will be provided upon request.
