The Meat Itinerary highlights the flavor, quality, and sustainability of beef protein from Mato Grosso.

From October 6th to 31st, 10 restaurants in Cuiabá and Várzea Grande will participate in the “Meat Route,” a gastronomic event that celebrates the quality and sustainability of Mato Grosso's beef protein. For almost a month, they will offer 10 exclusive dishes, with prices starting at R$$ 79, designed to highlight the versatility and flavor of the meat produced in the state.

The initiative is part of the Meat Month program, promoted by the Mato Grosso Institute of Meat (Imac), and connects local gastronomy to an international calendar that values beef protein. The gastronomic circuit begins after Pantanal Cozinha Brasil, on October 1st, and ends alongside the World Meat Congress, which will be held for the first time in Brazil, between October 28th and 30th, in Cuiabá.

Photo: Press release/Imac

On the Meat Route, the public will be able to sample dishes such as the four-cheese fillet from Talavera Restaurante; the dolce vita fillet from Varadero; the MT Steak pangrattao from Avah; and the MT Steak with gnocchi in Grana Padano sauce from Due Ladroni.

The list of special recipes also includes Angus ribeye steak with creamy hominy, from Canto Cozinha e Conforto; Mato Grosso Angus Steak, from Casarão 154; Chorizo with broccoli rice and creamy cassava, from Meats; Angus rib with potato salad, from Toroari Cozinha Criativa; Swiss filet mignon, from Baronês; and MT Steak and guanciele, from Mahalo.

According to Paula Sodré Queiroz, executive director of Imac, the event reinforces the importance of showcasing the quality standard of Mato Grosso beef to the local and national public. “The Beef Route is a showcase for our production. Besides highlighting the versatility of beef protein, it shows the end consumer that Mato Grosso combines flavor, tradition, and sustainability. This type of action strengthens the image of our beef and helps to open even more doors in the national and international markets,” emphasizes Paula.

“We have to promote and value what is local. This is good for tourists, it's good for boosting the gastronomic scene. So this is very important for the restaurants here. The gastronomy of Mato Grosso is very rich, and when you take the meat produced here, when it's well prepared, it's really delicious,” emphasizes the president of the Brazilian Association of Bars and Restaurants in Mato Grosso (Abrasel-MT), Daniel Teixeira.

Despite the promotional price, there is no limit to the number of dishes per customer, and service will be provided normally within each restaurant's operating hours, without the need for prior booking.