──────────────────────────────────────────────────────────────────────── 🥩 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 -



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🏆  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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