Kunz Sourcing handles beef enquiries for European importers, wholesalers and processors. The catalogue below shows the boneless cuts currently offered by an EU-approved Uruguayan export plant, with trim and packing taken from the plant's specification sheets.
An EU-approved Uruguayan export plant currently offers the frozen, grass-fed cuts in the catalogue for the European market. Quantities per cut and loading dates change with production; they are confirmed for each enquiry before we quote.
Beef catalogue
The cuts in the current programme of an EU-approved Uruguayan export plant, grouped by primal. Each cut is produced to the plant's specification sheet; the sheet for your cut comes with the offer.
The highest-value cuts of the carcass, for steak programmes in retail, food service and the delicatessen trade.
Lomo
The most tender muscle of the carcass, supplied chain off and skinned, with the inner side well trimmed. For fillet steaks, medallions and whole roasts.
Bife angosto
The loin muscle behind the rib, from the lumbar and last dorsal vertebrae. For sirloin and strip steaks, entrecôte and roast beef.
Bife ancho
The rib section of the loin with the cap removed. For rib-eye steaks, entrecôte and roasting.
Three separately trimmed cuts from the rump, including the fat-capped picanha that South American grilling is known for.
Tapa de cuadril
The cap of the rump with its fat cover. Cut into steaks or roasted whole.
Corazón de cuadril
The lean centre of the rump, without cap. For rump steaks, roasts and slicing.
Colita de cuadril
The triangular tail of the rump, with a good fat cover and neatly trimmed. For grilling and roasting whole.
Lean, large cuts of the hindleg for roasting, slicing, schnitzel and further processing.
Nalga sin tapa
The inside of the round with cap and vein removed, trimmed to the membrane and free of visible fat. For roasts, schnitzel, minute steaks and dicing.
Cuadrada
The outer side of the round, with fat cover and the silverskin removed. For roasting, slicing, braising and curing.
Bola de lomo
The front of the round, trimmed to the membrane and free of veins, tendons and cartilage. For lean roasts, steaks and dicing.
| Eye roundPeceto | Small, even and lean. For roasts, carpaccio and vitello tonnato. |
|---|
Thin, coarse-grained cuts with pronounced flavour, for grilling and for bavette and skirt steaks.
Pulpón de vacío
From the upper part of the flank, trimmed to the membrane. Coarse grain and full flavour; for bavette steaks, grilling and marinating.
Bife de vacío
The flat abdominal muscle, trimmed to the membrane. Grilled whole and sliced across the grain.
| Outside skirtEntraña fina | The diaphragm muscle; intense flavour, for grilling. |
|---|---|
| Inside skirtFalsa entraña | From the inner flank; for grilling, fajitas and stir-fry. |
Shoulder, chuck and brisket cuts for braising, food service and the processing industry.
Paleta
The heart of the shoulder clod, with the silverskin left on. For braising, pot roasts, slicing and processing.
| ChuckAguja | Neck and upper shoulder; braising, mince and processing. |
|---|---|
| Oyster bladeMarucha | Top blade of the shoulder; flat-iron steaks and braising. |
| Chuck tenderChingolo | Small, lean shoulder muscle; braising and dicing. |
| Brisket, bonelessPecho sin hueso | Slow cooking, smoking, pastrami and processing. |
What applies to every cut in the programme, as set out in the plant's specification sheets.
Vacuum-packed pieces in the export carton, as supplied.
Microbiological limits (including Salmonella, Listeria and STEC) are part of each specification sheet. Chilled cuts, other trims and processing beef can be requested; availability, quantities and loading dates are confirmed per enquiry.
Uruguay as a beef origin
Uruguay exports most of the beef it produces, and the systems behind that trade are public: national traceability, ministry-inspected plants and a recognised animal-health status.
Kunz Sourcing is not a slaughterhouse and not the exporter of record. Beef is exported by EU-approved plants under their veterinary certification; we source, specify, check documentation and coordinate the commercial side for the buyer.
Cattle graze natural grassland year-round in a temperate climate. The use of hormonal growth promoters is prohibited in Uruguay.
Every bovine carries an individual identification and is registered in the national livestock traceability system (SNIG) from farm to slaughter.
Export plants are inspected by the Ministry of Livestock, Agriculture and Fisheries (MGAP) and listed for the markets they serve, including the European Union.
Uruguay holds WOAH-recognised status as free of foot-and-mouth disease with vaccination, the basis for its access to demanding markets.
Quality & documentation
Statements about feeding, animal health, residues and certifications are made only on the basis of the supplying plant's documentation for the specific product and lot.
Provided with the offer for the specific product.
Issued for the shipment by the Uruguayan authorities.
Before the offer, not after the contract.
How a beef enquiry runs
The same sequence as for every Kunz Sourcing category, with the plant's veterinary certification and the cold chain built in.
Cuts, quantity, chilled or frozen, packaging, destination and delivery window.
We identify an EU-approved plant that can produce the specification and confirm its listing for your market.
Specification sheet, certificate requirements and labelling are aligned before anything is quoted.
Quotation, contract and payment terms per operation; typically a deposit against the proforma invoice and the balance against copies of the shipping documents.
Production, veterinary certification, loading and reefer transport are coordinated with the plant, customs broker and forwarder.
Import clearance in the destination country is handled by the buyer or its appointed import partner. Market eligibility of the plant for your country is confirmed before contract.
Export & logistics
Beef ships as full reefer container loads with the temperature set per product. Freight, insurance and documents are coordinated with licensed Uruguayan partners.
EU-approved plant, Uruguay; MGAP veterinary certificate
Port of Montevideo, reefer container, temperature set
Around four to six weeks, route confirmed with the forwarder
European destination port
Import clearance by the importer; originals handed over
How pricing works
Beef prices are confirmed against the plant's offer at the time of the enquiry. Four things move the number more than anything else.
Loin cuts are priced differently from forequarter and manufacturing beef; trim and weight ranges matter.
Condition, packaging and shelf-life requirements change both the plant's price and the logistics.
Full 40 ft loads and programme volumes are quoted differently from a single container.
CFR, FOB Montevideo or CIF: freight, insurance and the market of the day are part of the number.
No public price lists and no minimum quantities on this website. Terms are discussed individually with each buyer.
Beef sourcing request
We confirm plant, specification and documentation for your market before we quote, and reply within one working day with what is realistic, including lead times.
