Food

Meatfoodgroup

 

MEAT AND POULTRY

 

Etymology
The word meat comes from the Old English word mete, which referred to food in general.

Historical evidence suggests that meat constituted a substantial proportion of the diet of even the earliest humans. Early hunter-gathers depended on the organized hunting of large animals such as bison and deer.
The domestication of animals, of which we have evidence dating back to the end of c. 10,000 BC allowed the systematic production of meat. The animals which are now the principal sources of meat were domesticated in conjunction with the development of early civilizations.

Even though it is a very old industry, meat production continues to be shaped strongly by the evolving demands of customers.

Meat can be part of a healthy diet only if its quality is proven and its consumption reduces the risk of problems such as heart diseases caused by excess body fat. It is a complete food and their nutrients, particularly amino acids, are hard to be replaced by other sources.

Our products are divided in 3 main categories:

BEEF

Beef

Beef meat is a source of protein and a major source of five important vitamins: thiamine, niacin, riboflavin, vitamins B6 and B12. It also provides minerals, especially iron and zinc.

In the case of iron, meat consumption is advisable as a key source of heme iron, which is much more easily absorbed by the body than nonheme iron found in plant foods.

Pork

Pork is the most consumed animal protein all over the world. Natural or industrialized, it has always been present in our menus. Researches prove that the domestic pig is one of the oldest forms of livestock having been domesticated as early as 5000 BC. Since 1980, pork production has evolved.

Nowadays it has 31% less fat, 14% fewer calories and 10% less cholesterol thanks to the use of genetics, reproduction and better animals. Pork is an excellent source of thiamin, niacin, vitamin B-6, phosphorus and protein and a good source of zinc and potassium.

The modern pig is fed with a ration of corn and soybeans and it is raised in confinement systems, where hygiene is essential.

pork
POULTRY

Poultry

Poultry meat is protein-rich and it has less saturated fat than red meats. It is an excellent source of high quality protein containing all the essential amino acids, and other substances such as calcium, copper, iron, phosphorus, potassium and zinc with very little fat and cholesterol.

Some of the Countries currently purchasing our products are: Albania, Angola, Bahrain, Cabo Verde, Caribe, Qatar, Congo, United Arab Emirates, Gabon, Gambia, Ghana, Georgia, Haiti,Hong Kong, Iraq, Jordan, Kuwait, Lebanon, Falkland Islands, Morocco, Moldavia, Oman, Senegal, Somalia, Suriname, Yemen and the Republic of Armenia. Our products are SIF (Serviços de Inspeção Federal) and HALAL certified.