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Delivering hand-cut, aged Uruguayan beef of prime grade quality. Our highly skilled butchers manually trim aged beef to strict guidelines, producing the finest prime Uruguayan cuts for export to demanding international clients.
Our grass-fed Angus, Hereford or Braford Cattle have well-distributed intramuscular marbling that serves in producing products like tenderloin, mouthwatering culotte steaks, and dry-aged striploins, perfect for signature cuts that are known to be the pride of Uruguayan cuisine.
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Beef cuts
Beef striploin
Beef shortloin
Beef sirloin steak
Beef tenderloin
Beef brisket
Beef eye round
Beef T-bone steak
Beef short rib
Beef flat iron
Beef omasum
Beef tongue
Oyster blade
Ground beef
Beef liver
Beef kidney
Beef heart
Beef ribs
NY Strip steak
Beef Wholesale Cuts from Uruguay: What We Raise, How We Process, and What You Can Order
We get asked the same question by almost every new buyer: what makes beef from Uruguay different from what they’ve been sourcing from Brazil or Argentina? Fair question. And we’re not going to pretend geography alone makes our product better. What makes Frigosalto’s beef worth buying wholesale is the combination of how our cattle live, what they eat, and how tightly we control the chain from pasture to shipping container.
Our Cattle and What They Eat
We raise Angus, Braford, and Hereford cattle on open pastures in Salto, Uruguay. For most of their lives, they eat grass. Nothing else. During the final 100 days, we transition them to a grain-finishing program that builds intramuscular fat and gives the meat its marbling. This is where the flavor gets interesting. Grass-fed beef is lean and clean-tasting. Add 100 days of controlled grain feeding on top of that, and you end up with cuts that have depth, tenderness, and that satisfying richness that chefs keep asking for.
No growth hormones, no antibiotics, no water injection. Uruguay’s regulations are strict on this, and honestly, we operated this way before the regulations caught up. When buyers want to buy beef online from a source they can actually trust, the “no additives” part usually seals the deal. But it’s really the taste that keeps them reordering.
The Cuts We Export
We process a wide range of beef wholesale cuts, and each one ships vacuum-packed and frozen to specification. Here are a few that move the fastest.
Our beef shortloin is probably our most requested cut among restaurant buyers. It’s where your porterhouse and strip steaks come from, and when the marbling is right, there’s nothing else like it on a grill. We’ve had buyers in South Korea and the EU come back for this cut specifically, month after month.
Then there’s the T-bone steak, which gives you the best of both worlds on a single bone: strip on one side, tenderloin on the other. We cut these thick. Restaurants that charge premium prices for steak need a T-bone that looks impressive on the plate, and ours does.
For food manufacturers and large-scale operations, our ground beef is a workhorse product. Clean, lean, no filler. When you’re making burgers or meatballs at volume, the quality of your ground beef is the quality of your final product. Simple as that.
Our beef ribs have been gaining traction with BBQ-focused restaurants, especially in North America. These are meaty, well-marbled, and built for low-and-slow cooking. Smoke them for six hours and the meat practically falls apart.
And then brisket, which we probably don’t need to sell you on if you’re already in the business. Ours is grass-fed and grain-finished, so you get a brisket that’s flavorful without being overly fatty. Pitmasters and deli operations both love this cut, for very different reasons.
Why Buyers Switch to Us as Their Beef Exporter
We’ve been exporting since 1991. Currently we ship to over 15 countries, and our plant holds EU, USDA, and Chinese import certifications. That matters because getting those three approvals means we passed three completely different sets of food safety inspections with three different standards. It’s expensive, it’s time-consuming, and most beef exporters don’t bother with all three.
Every animal we process is fully traceable from birth to boxed product. If your supply chain auditor asks where a specific lot of beef came from, we can tell them the farm, the breed, the feeding program, and the processing date. That level of detail is becoming non-negotiable for wholesale beef suppliers working with major retail chains and hotel groups.
What Buying Beef Wholesale from Us Actually Looks Like
We’re not going to pretend the process is as simple as clicking “add to cart.” Buying beef wholesale involves conversations about specifications, quantities, shipping terms, and timing. We work with buyers on minimum order volumes and can customize cuts of beef to your exact specs if the order is large enough.
What we can promise is consistency. The shortloin you order in March will taste the same as the one you ordered in October. Our beef wholesaler operation runs year-round, and because we control the breeding, feeding, and processing ourselves, seasonal variation is something we’ve mostly eliminated.
If you’re thinking about switching suppliers or just want to test our product, reach out through our contact page. We’ll send specs, pricing, and if you want, samples. We’d rather let the beef speak for itself than keep writing about it.