Uruguayan Meat

Uruguayan livestock are free-range, raised in natural conditions with a mild climate, fertile land, and plenty of water from the country's several rivers and streams, thus their welfare being ensured.
Accessing the most demanding markets requires a lot of work in safety measures. Therefore, meat certification allows us to ensure that products obtained throughout a series of stages are under control.
Uruguayan meat is known throughout the world for its high quality and delicious taste.
Through digital scales, computers and other devices, data gathered at plants are registered and transmitted to INAC.
The meat sector has always been the country's leading export sector.
Traces of this mixture of cultures and lifestyles can be found today in each and every corner of Montevideo.
Preparing an open air campfire, slowly grilling the meat and savoring it with a good wine are all you need to round out the memorable adventure of immersing yourself in Uruguay´s captivating country traditions.
The foundation of Montevideo by Bruno Mauricio de Zabala and the granting of "country lots" for land work in 1728 are the beginning of the rationalization of cattle slaughter, which is prohibited without prior consent of the corresponding Authority.
The trip of "Le Frigorifique" vessel through the Atlantic Ocean carrying chilled meat from the River Plate to Europe in 1876 can be considered the milestone that marks the beginning of a true revolution for the meat industry.
The domestic market of Uruguay has systematically been the second most important destination of the meat produced in the country.
Cattle sent by farmers to slaughter plants is purchased by these to process it.
Given the variety of products in the domestic market under the name of ground beef, INAC, in compliance of its product standardization duty, decided to regulate the composition and preparation of ground beef.
Meat and derivatives coming from authorized slaughter plants and meant for the domestic market are exclusively sold in butcher's shops, supermarkets and restaurants.
About 1,500 meters of grills made with 13 tons of iron and 12,000 kilos of beef earned Uruguay the Guinness World Record for the largest barbecue in the world.
In the last decade exports have been the dynamizer of the meat chain.