At a time of tight margins, reduction of costs and wastes, and the vital need of improvement in the standardization and quality of the products, Savana Food offers to the segment of food service a line of portioned meat, using raw material from the best national and international products, with high technology, strict quality control and punctuality in every delivery.
Here are the advantages you will have by using portioned meat:
- Standardization: you will always receive products with a selected weight, size and shape.
- Absence of losses: you do not lose anything; neither do you pay for the fluid that usually comes inside the vacuum packed bags of beef.
- Absence of cutouts: no more making minced and ground meat with the cutouts.
- Labor cost saving: you do not need an employee to cut, clean and prepare the meat.
- Time saving: just open the package and use it.
- Space saving: because the packages are ready to be used, the storage space decreases greatly.
- A smaller stock: our delivery system allows you to receive new stock in 24h, so it is unnecessary to keep a large amount in storage.
- Stock control: when you use portioned meat, you do not think about kilograms of meat anymore, but rather about units. Thus, you can control your stock and consumption the same way you control bottles of soda.
- Quality control: we have our own quality control team and supervision of SIF – Serviço de Inspeção Federal (Federal Inspection Service).
- Packages: we use heat-shrinkable vacuum packages, with individual identification, which enable excellent preservation and allow you to open only the packages corresponding to the amount that will be used immediately. What you do not use, you keep stored in their own packages.
- Cost account: the cost of the dishes is a lot easier to be determined, because the amount of meat you use is always the same.
Besides, you can order different cuts, according to your needs.
Rump Cover Strips
Descrição: Portion taken lengthwise from the rump cover.
Outros Nomes: Beef strips.
Indicação de Preparo: Grilled, hot plate, barbecue.
Medallion of Tenderloin
Descrição: Medallion of the central portion of the tenderloin extra lean.
Outros Nomes: Tournedo, tornedor.
Indicação de Preparo: Grilled, hot plate, barbecue, roasted.
Tenderloin Aperitif
Descrição: Tenderloin extra lean cut in small cubes.
Outros Nomes: Cut filet.
Indicação de Preparo: Grilled, hot plate.
Chateaubriant Filet
Descrição: Central portion of the tenderloin extra lean, without the head and the end pieces.
Outros Nomes: Filet roulade, center cut filet, heart of tenderloin.
Indicação de Preparo: Grilled, hot plate, barbecue, roasted.
Tenderloin Escalope
Descrição: Tenderloin steaks extra lean.
Outros Nomes: Filet steak, escalopinho, escalopine, tenderloin steak.
Indicação de Preparo: Grilled, hot plate.
Tenderloin Paillard
Descrição: Tenderloin extra lean beaten (spread) and round.
Outros Nomes: Beaten filet.
Indicação de Preparo: Grilled, hot plate.
Rump Center Cut
Descrição: Medallion taken from baby beef, the most noble and tender part of the rump center cut.
Outros Nomes: Rump medallion, baby beef medallion.
Indicação de Preparo: Grilled, hot plate, barbecue.
Rump Steak
Descrição: Portion taken from the rump center cut.
Outros Nomes: Rump steak, top sirloin steak.
Indicação de Preparo: Grilled, hot plate, barbecue.
Entrecôte
Descrição: Portion taken from the strip loin noix.
Outros Nomes: Bife ancho, rib eye, new york strip, boneless pork chop.
Indicação de Preparo: Grilled, hot plate, barbecue.
Sirloin Strip Steak
Descrição: Portion taken from the central part of the strip loin.
Outros Nomes: Bife de Chorizo, Bife angosto.
Indicação de Preparo: Grilled, hot plate, barbecue.
T-Bone Steak
Descrição: Cut with bone, consisted of strip loin and tenderloin.
Outros Nomes: Porterhouse.
Indicação de Preparo: Grilled, hot plate, barbecue.
Prime Rib
Descrição: Entrecôte with bone.
Outros Nomes: Pork chop.
Indicação de Preparo: Grilled, hot plate, barbecue.
Carpaccio
Descrição: Thin slices of the eye of round extra lean, frozen, interleaved.
Outros Nomes:
Indicação de Preparo: Can be served as an aperitif or entrée with different dressings or as a salad ingredient.
Tenderloin fingers (Strogonoff)
Descrição: Tenderloin extra lean cut in small pieces.
Outros Nomes: Steak fingers, Filet fingers.
Indicação de Preparo: Grilled, hot plate, cooked.
Skinless Whole Beef Tenderloin
Descrição: Skinless Whole Beef Tenderloin
Outros Nomes: Extra filet steak.
Indicação de Preparo: Grilled, hot plate, barbecue, roasted.
Rump Cover Steak
Descrição: Portion taken from the rump cover center.
Outros Nomes: Portioned rump cover.
Indicação de Preparo: Grilled, hot plate, barbecue.
Eye of round Red Meat
Descrição: Whole eye of round extra lean.
Outros Nomes: Red eye of round, eye of round extra lean.
Indicação de Preparo: Cooked, roasted, carpaccio.
Rump Center Cut Red Meat
Descrição: Whole rump center cut extra lean.
Outros Nomes:
Indicação de Preparo: Grilled, hot plate, barbecue, roasted.