Welcome to our interactive beef cuts map! Here, you can view different beef cuts and their characteristics. We aim to assist you in choosing and properly preparing 4-J GROUP cuts, ensuring the best possible gastronomic experience. Explore the map, discover new cuts, and learn more about beef!

Beef cuts can be classified into various categories depending on the part of the animal they come from and their characteristics. Here are some of the main types of cuts:

FRONT CUTS

Chuck

Ideal for ground beef and stews.

Acem

Shoulder Clod Heart

Succulent, great for roasts and stews.

Paleta

Brisket

Used for stews, often for feijoada..

Peito

Ribs

Perfect for barbecues and roasts.

Costela

Cube Roll

It has an intense flavor and is ideal for barbecues.

Filé de Costela

Hump

Widely used in barbecues and roasted preparations.

Cupim

Flank

Excellent for stews, braises, and ground beef.

Coração

Shoulder Petite Tender

Succulent, great for roasts and stews

Peixinho

Flat Iron Steak

Succulent, great for roasts and stews.

Paleta

REAR CUTS

Rump Steak

Highly appreciated, with good tenderness. It can be grilled or roasted.

Alcatra

Striploin

With a layer of fat, it's ideal for grilling and frying.

Contrafilé

Tenderloin

The most tender cut, great for grilling.

Filé Mignon

Rump Cap

Famous in barbecues, excellent for roasts and grills.

Picanha

Eye Round

Ideal for pot roast, roast beef, or dishes like “lagarto recheado.”

Lagarto

Topside

Steaks, stroganoffs, roasts, grills, or stuffed meats.

Coxão Mole

SPECIALIZED CUTS

Flank Steak

Succulent, ideal for barbecue and pot roast.

Fraldinha

Rump Skirt

Tender and flavorful, perfect for grilling.

Coração

T-bone

A cut that combines tenderloin and sirloin, ideal for grilling.

T-bone

SLOW-COOKING CUTS

Rear Shank

Rich in collagen, ideal for broths and soups.

Coração

Tail

Perfect for stews and traditional dishes.

Rabada

Neck

Ideal for broths, soups, stews, and shredded meats.

Pescoço

Beef Trotters

Widely used in soups and broths, such as the traditional mocotó broth.

Músculo

Fore Beef Shin

Rich in collagen, ideal for broths and soups.

Músculo

Ground Beef Cuts

Outside Flat

Also used for ground beef and stews.

Coxão Duro

Knuckle

Used for ground beef, hamburgers, and fillings.

Patinho

Cuts for Special Preparations

Shoulder Heart

It can be grilled and is highly appreciated in barbecues.

Coração

Steak

A cut with bone, very flavorful, ideal for grilling.

Coração

Brazil is the world's largest exporter of beef. Brazilian beef exports are a dynamic and growing segment of the international meat trade, bringing economic opportunities to Brazilian companies, from rural producers to exporting companies, generating jobs and income for the country.

There is a high demand for beef in Middle Eastern countries, especially due to population growth, urbanization, and income, as well as cultural and religious factors.

It is important that the meat is halal certified. Halal certification is crucial for exporting meat to predominantly Muslim countries, ensuring that slaughtering and processing comply with Islamic standards, which is a significant opportunity for Brazil. Slaughterhouses have been adapted to meet these certifications, and in partnership with our respected group 4J GROUP, all supplier slaughterhouses are Halal certified and have European certification.

The quality of the meat is indeed a crucial aspect of the consumer experience, involving factors such as freshness, flavor, tenderness, and juiciness.

Striking a balance between cost and quality is ideal, and this challenge can be tackled through sustainable practices, partnerships with trustworthy suppliers, and investment in technology that maximizes the preservation of the meat's natural characteristics.