──────────────────────────────────────────────────────────────────────── 🥩 AFFORDABLE PREMIUM HALAL GRADE A BRAZILIAN BEEF RIBEYE — by Agro Exports Brazil — BULK & READY TO SHIP ──────────────────────────────────────────────────────────────────────── 📌 QUICK SNAPSHOT ────────────────── 🔹 Cut ............... Ribeye (Cube Roll / “Entrecôte”) — rich, eye-fat kernel 🔹 Origin ............ São Paulo & Mato Grosso grasslands, Brazil 🔹 Brand ............. Agro Exports Brazil — 35 yrs export pedigree 🔹 Certification ..... ✅ Halal (hand-slaughter) • ✅ Grade A • ✅ SIF, HACCP 🔹 Packaging ......... 4 × ~5 kg cryo-vac loins (≈20 kg master carton) 🔹 Marble Score ...... MS 3–4 (fine webbing, buttery finish) 🔹 Shelf Life ........ 24 mo, blast-frozen ‑40 °C, ‑18 °C cold-chain 🔹 MOQ ............... 1 × 20 ft reefer (≈23 MT) — mixed cuts welcome 🔹 Price Advantage ... 💸 Up to 21 % landed savings vs. AU/NZ ribeye 🔹 Lead Time ......... 6–9 days ex-cold-store; weekly sailings worldwide -
🏆 WHY BUYERS PICK OUR RIBEYE
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🔥 Signature Marbling, Lean Trim
• Eye-fat melts to velvet, while lean muscle keeps shrinkage low.
• MS 3–4 hits the sweet spot for steakhouses & retail butchers.
🕌 ROCK-SOLID HALAL TRACEABILITY
• Hand-slaughtered under Brazilian Islamic Centre supervision.
• Tamper-proof halal seals + QR code back to individual herd.
🚛 BULK FORMAT THAT WORKS
• Four loins per brick = easy count & faster thaw.
• Master cartons palletise 10 × 6 for slick reefer loading.
🌱 CLEAN ANIMAL PROGRAM
• Grass-finished, no growth hormones, no beta-agonists.
• Antibiotic withdrawal protocols audited every 90 days.
🔧 COST-EFFICIENT TRIM
• 0–3 mm cap fat; spinalis intact for high-margin tomahawk steaks.
• Vacuum-skin pack reduces purge; yields +4 % over competitor spec.
🛫 LOGISTICS POWERHOUSE
• Primary ports Santos & Paranaguá, every Friday.
• Pre-cleared veterinary docs slash dwell to ≤48 h.
🍽️ IDEAL USES
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• 350 g steakhouse portions (bone-in or boneless)
• Premium retail tray-packs (choice-grade positioning)
• High-fat burger blends (70/30) for smash-burger chains
• Sous-vide ribeye roasts for banqueting carve stations
• Thick-cut cowboy or tomahawk presentations
👨🍳 CHEF-DRIVEN PREP TIPS
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1. **Reverse-sear**: 52 °C core sous-vide, rest, then hard sear 220 °C 2 min/side.
2. **Dry-age in-bag**: Hold 28 days at 0 °C; cryo-vac film is micro-permeable.
3. **Split-loin**: Separate spinalis dorsi (“cap”) for premium roulades.
4. **Smoke-finish**: 105 °C hickory until 50 °C, rest, char → bursts umami.
5. **Carve across the bias**: Ensures 10 mm fibers = silk-like chew.
📂 COMPLIANCE PACK
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• Dual-language Halal Certs (AR/EN)
• Veterinary Health Cert (MAPA Brazil)
• Residue & Microbial COA (ISO 17025)
• BSE-free & FMD control statements
• Commercial Invoice & Packing List (USD)
💰 ROI SNAPSHOT
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Higher cooked yield (+4 %) + lower raw cost (-21 %) = up to 26 % GP lift 🌟
🚀 READY TO BOOST YOUR PROTEIN PROGRAM?
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👉 1. GET TODAY’S PRICE DECK
Email “RIBEYE-QUOTE” to info@agroexportsbr.com
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