Internal Menu

Uruguay

Marfrig’s Uruguay operation is the country’s largest beef processing unit. With five industrial units and one feedlot unit, it also is the country’s largest private group, with over 3,000 employees. Thanks to rigorous quality control, Marfrig’s plants are certified and export approximately 240 tons of chilled and frozen beef and processed products to the world’s most demanding markets, including Japan, United States, Europe and China.

In Uruguay, Marfrig is the only beef processor with a portfolio of Individual Quick Freezing (IQF) processed products, cooked and cured products, as well as various programs to diversify fresh beef product lines, such as certified organic beef. Moreover, higher-value products account for around one-third of the operation’s revenue.

Plants

Tacuarembó: founded in 1960, the plant has an area of 110 hectares and monthly primary processing capacity of 21,600 head of cattle. The plant processes beef, beef patties and cooked and cured beef, as well as other products.

Salto: the plant, which was built in 1962, has an area of 143.6 hectares. With primary processing capacity of 12,000 head, it produces beef, lamb and kosher meat.

San José: founded in 1980, the plant has an area of 78.7 hectares and monthly primary processing capacity of 13,200 head, including beef, lamb and kosher meat.

Colônia: built in 1963, the plant has an area of 41.9 hectares and monthly primary processing capacity of 20,000 head. It produces beef, beef patties and kosher meat.

Fray Bentos: founded in 1988, the plant has an area of 26 hectares. It produces canned cooked beef, beef extract and frozen cooked beef.

Rio Negro Feedlot Unit: built in 2010, the Uruguay feedlot has an area of 600 hectares and capacity to hold 16,000 head of cattle.

Main products

  • Chilled and frozen beef and lamb
  • Certified organic beef
  • Certified grass-fed beef
  • Certified Angus Premium beef
  • Wagyu beef

Main brands

Beef and lamb:

  • Tacuarembó: Marfrig’s leading brand in Uruguay, the line offers beef and lamb cuts.
  • Tacuarembó Steakhouse: the brand, which serves hotels, restaurants and caterers, offers a variety of sliced and portioned premium cuts.
  • La Morocha: line of beef cuts.

Premium, natural and organic beef:

  • Viva: line of organic beef cuts.
  • Angus Beef Tacuarembó: line of premium beef cuts.
  • Wagyu Beef: Wagyu breed beef cuts are known for their intense marbling, which imparts exceptional tenderness and flavor.

Cooked and cured beef:

  • Bernina
  • Secco
  • Montevideo

Beef Patties

  • Hamby: line of beef patties, meatballs and processed foods.
  • Burguerbif: line of beef patties.

Quality certifications

The Uruguay operation has over 10 certifications that ensure the quality and safety of the food produced. The certifications include:

BRC (global food safety standard), Ami (animal welfare), Certified Organic Beef (USDA/EU), Viva Grass Fed Beef (USDA).

Sustainability

Wastewater treatment: the wastewater treatment plant uses primarily a biological process, which significantly reduces environmental impacts, since no chemicals are used.

Environmental management: the Uruguay operation implements waste management plans in all operational units. The initiatives include using treated wastewater to irrigate farms and developing organic fertilizers through composting. The efforts feature the participation of local communities, producers and recyclers.

Clean energy: Marfrig invests in clean technologies to capture operational efficiency gains without compromising the environment. One example of this commitment is the wind power turbine installed at the Tacuarembó Unit. The technology substitutes between 35% and 40% of the electricity consumed by the unit with renewable energy and complies with Uruguay’s national energy policy.

Animal welfare: Uruguay is a reference in the production of sustainable meat using more humane animal management practices. Complying with ethical principles, the law and clients’ demands, Marfrig implements and maintains procedures to ensure continuous improvement in all phases of animal management.