Each piece of meat goes through strict selection and quality control. That is why we proudly say that our meats are handpicked. And we take this really seriously.
One of the greatest “turnarounds” in Brazilian meat history occurred in 1969 when, during his work in the Netherlands, István Wessel learned about the modern meat aging technique. From then on, the time of tuff meat was over! The aging is simple; it is a completely natural method to tenderize the meat in which the enzymes of the meat itself do the work. The meat is vacuum packed and “rests” for 21 to 30 days at 0° C. That is it! Actually, almost, since it must be a good quality meat to make things better and there must be a strict hygiene control. It is the least that can be required; especially because, after 21 days, if the hygiene is not as it should be, goodbye!
Anyone with the opportunity of enjoying one of our cuts acknowledges the history behind the Wessel brand. In 2018, we will celebrate our 60th anniversary. This is not a simple thing!DISCOVER OUR SECRET