Meat Exports

Meat Picanha is a highly prized cut in Brazilian cuisine, renowned for its robust flavor and exceptionally tender texture. Sourced from the rump cap of the cow, it features abundant marbling that not only enhances its juiciness but also contributes to its rich, beefy taste. Given its reputation as a delicacy, proper handling is crucial to preserve its quality throughout every stage of the supply chain.

This delicacy demands meticulous attention to both temperature and humidity. It should be stored within a controlled environment, ideally between 0°C to 4°C (32°F to 39°F), to prevent bacterial growth and maintain optimal freshness. Additionally, maintaining relative humidity levels between 85% to 90% helps prevent dehydration, ensuring the meat retains its succulence and natural flavors. From packaging methods that employ vacuum sealing to protect against oxidation and freezer burn, to ensuring prompt shipping in insulated containers for temperature control, every precaution is taken to deliver Meat Picanha to consumers in its finest form.

Handling Information

Temperature:

Stored between 0°C to 4°C (32°F to 39°F) to prevent bacterial growth and maintain freshness.

Relative Humidity:

Maintained humidity levels at 85% to 90% to prevent dehydration and preserve succulence.

Shipping:

Insulated containers are used to maintain a consistent temperature, safeguarding the freshness and quality of the meat until it reaches its destination.

Pack Details:

Vacuum sealed to prevent oxidation and freezer burn, ensuring the meat retains its natural juices and flavors.