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Our meats in Controlled Portions are always aged. The meat aging is a natural meat tenderizing process and was introduced in Brazil by Wessel in 1969. The meat is vacuum packed and remains stored at 0° C for 21 to 30 days, and in this period the tenderizing occurs naturally. The products presented next are references of a few products we sell. We respect the way each customer works and that is why we offer our meats in several presentations and packages. In the packages we include the auxiliary label, with the dish name and weight, because we always want to make easier our customer’s life in the busy kitchen.