Fine-tuning animal diets can support weight gain, reduce input waste, and lower greenhouse gas emissions.
Productivity, sustainability, and innovation form the model that enables the country to compete in premium global markets.
Safeguards set out in the European text may limit expected gains and put pressure on beef exports in the early years of its implementation.
Climate, territory, and genetics explain how the diversity of breeds has shaped Brazilian cattle ranching and supports the competitiveness of the meat produced in the country.
A PhD in behavioral economics, researcher on meat consumption, and host of podcasts about agribusiness, Lívia connects nutrition, sustainability, and consumer behavior.
Studies indicate that Indonesians’ purchasing power is increasing; as a result, the consumption of imported protein is expected to grow significantly in the coming years. Brazil is already prepared to meet this demand.
An agronomist, fourth-generation cattle rancher, and president of the National Commission of Women in Agribusiness at CNA, Stéphanie works to strengthen the presence of women in management, technical roles, and decision-making spaces within the sector.
From family succession to institutional leadership, from science to evidence-based communication, women are expanding their strategic presence in cattle ranching and helping to build a more sustainable, technical, and representative agribusiness sector.
Happy animals, satisfied consumers: the new generation of meat is marked by changes in species management, while red meat continues to play a leading role. In Brazil, Argentina, and Chile, more than 75% of the population say they have no intention of reducing meat consumption, according to Kantar.
Before reaching the table, meat goes through a rigorous process in which physical, chemical, and microbiological factors are controlled, but proper storage and preservation practices must continue at home.
How digital solutions are being tested and implemented to enhance traceability of meat origin, strengthening food safety and consumer trust.
More than an aesthetic attribute, marbling is a quality indicator that transforms the dining experience.
