Frigosalto Somicar S.A.: Wholesale Meat Supplier from Uruguay

Look, we know how frustrating it is to order meat online and end up with a product that looks nothing like what was promised. We’ve heard the stories from buyers who switched to us after years of dealing with wholesale meat supply companies that couldn’t answer basic questions about where the cattle came from. That’s not how we operate at Frigosalto.

Our family founded Somicar S.A. back in 1991. We own the farms. We own the plant. We manage the breeding, the fattening, the slaughter, and the export ourselves. No middlemen, no outsourced steps. When something goes wrong (and in this business, things do go wrong sometimes) we fix it directly because there’s nobody else to point the finger at.

How Our Cattle Are Raised

We’re based in Salto, Uruguay. If you haven’t been here, picture rolling green pastures stretching further than you can see. Our Angus and Braford cattle spend the majority of their lives out on that grass. Then, during the last 100 days before processing, they move to a grain-finishing program. That’s what creates the marbling. Not hormones, not additives, just good genetics and proper feeding.

You can browse our full beef catalog, but here’s what you won’t find in any of our products: growth hormones, antibiotics, or injected water. Uruguay actually banned hormones in cattle production years ago, so this isn’t some marketing decision we made. It’s the law here, and we were doing it before it was the law anyway.

For anyone looking to purchase meat in bulk for restaurants or distribution, this stuff matters. A chef in Dubai told us last year that his customers started asking where the beef comes from. Not the country, the actual farm. We could answer that question. His previous meat supplier couldn’t.

Our Lamb Is a Separate Story

Uruguay doesn’t get enough credit as a lamb producer, honestly. We’re one of the biggest lamb exporters in the country, and our lamb has ended up on restaurant menus in places like Seoul, London, and Riyadh. The sheep graze alongside our cattle on the same pastures, and the flavor profile is clean and mild, nothing gamey about it.

Buyers searching for organic meat often find us through our lamb first, then discover the beef. Works for us either way.

The Plant and Its History

Here’s a detail most wholesale meat buyers probably don’t care about but we think is interesting. Our current processing facility used to be the Frigorífico Municipal de Salto, basically the town’s community slaughterhouse. It had been operating for decades when we took it over in 2010. We gutted the old equipment, brought in modern processing lines, and spent the next few years getting certified for export to the EU, the United States, and China.

Getting all three of those approvals is genuinely difficult. Each one has different inspection criteria, different paperwork, different standards for cold chain and traceability. But having all three means that when you order meat online through us in wholesale quantities, you’re getting a product that passed the strictest food safety checks in the world. Not one set of checks. Three.

What We Actually Offer

We process Hereford, Angus, Braford, and Wagyu-cross cattle. The range goes from bulk trimming for food manufacturers to individually packed prime cuts for high-end restaurants. If you need meat at wholesale prices but you’re not willing to compromise on how the animals lived, we should talk.

We also want to be upfront: we’re not the cheapest option. A wholesale meat supply operation that cuts corners on feed, animal welfare, or cold chain logistics will always undercut us on price. But the buyers who stick with us (and most of them do, year after year) tell us the consistency is what keeps them around. Same quality, same flavor, every single shipment. That’s harder to deliver than it sounds.

Reach Out Frigosalto Somicar S.A.

Whether you need a container of frozen commodity cuts or a carefully specified order of premium ribeyes and tenderloins, we can work something out. Head over to our contact page and tell us what you’re after. Volumes, preferred cuts, delivery schedule, whatever you have in mind. We respond fast, and we’re used to working across time zones.

We’ve been doing this for over 30 years. Meat from local farms was our thing before it became a trend, and we’d rather show you what we produce than keep talking about it.