EN 
PT_BR In addition to Mato Grosso's beef export volume—the largest among Brazilian states and the 9th largest if the state were a country—the state has also attracted attention in the last decade for its excellent animal protein, comparable to the best meats on the international market. Among the premium cuts available in Mato Grosso is Wagyu, one of the most prized cuts in the world.
While a few decades ago it was necessary to seek meat from other states to find superior quality, today Mato Grosso's livestock farming delivers products with high added value, standing out for their good marbling, the interspersed fat that gives the meat tenderness and juiciness.
A master grill chef with nearly 20 courses under his belt, Waldez Souza Miranda claims that the beef produced in the state is among the best in the world, with attributes similar to cuts exported by countries like Uruguay, Argentina, and the United States. "In Mato Grosso, there's no such thing as low-quality meat. The dedication of the breeder, from birth to slaughter, is impressive and results in phenomenal, high-quality meat," explains Waldez.
"We are Brazil's largest beef exporter. Our meat is incredibly flavorful and second to none in the world. Today, we no longer need to leave Mato Grosso to enjoy premium beef with excellent marbling. Our cattle are pasture-raised, genetically enhanced, and this provides us with excellent meat," emphasizes the barbecue chef.
The most common breed in the Mato Grosso herd, Nelore has also undergone improvements in recent decades in
The pursuit of higher-quality meat. Among the projects pursuing this goal is the Nelore Carcass Brotherhood, which brings together members from across the country to increase yield and add value to the product. "I've been involved in this project for 10 years, working to increase the meat production of Nelore cattle. Through genetics, we're also improving the meat quality by incorporating marbling. This way, we're able to bring excellent-quality meat to the market," explains Marco Túlio Duarte Soares, a cattle rancher for over 30 years.
For Bruno de Jesus Andrade, Project Director at the Mato Grosso Meat Institute (IMAC), the consumer profile, both domestically and internationally, has changed over the last decade, with an increased demand for high-value-added animal protein. "This change is positive and demonstrates the recognition of the quality of our meat, both in Brazil and abroad. Previously, the best cuts were almost exclusively destined for export. Now, Mato Grosso residents also have access to the same excellence that reaches other countries," Andrade emphasizes.
"The state was already a benchmark for good livestock practices and is now consolidating itself as a supplier of premium meat to Brazil and the world. Even regional establishments are investing in local meat as a differentiated product, with a strong appeal of origin and flavor," adds the director of Imac.
Mato Grosso in the spotlight of the global market
The quality of meat produced in the state will be one of the topics addressed at the World Meat Congress, one of the largest events in the sector in the world, which will be held for the first time in Brazil, in October, in Cuiabá.
The conference has already been held in countries such as the United States, Australia, Argentina, Mexico, Uruguay, and the Netherlands. In 2025, the theme will be "Sustainability and Technological Innovation," reinforcing the conference's commitment to the future of animal protein production. The event brings together representatives from across the production chain and promotes the global exchange of knowledge and experiences.
