EN 
PT_BR 
Mato Grosso meat was the star of the show last Saturday (23) at Churrascada 2025, held in São Paulo. The event has established itself as one of the most important in the country when it comes to gastronomy and experience with animal protein. The Mato Grosso Meat Institute (Imac) participated by bringing selected cuts and highlighting the quality of the state's livestock, which is now a national leader in production and a benchmark in sustainability.
Bringing together renowned chefs, barbecue chefs, and experts from Brazil and around the world, the Churrascada has become a showcase for industry trends and a space for direct contact with consumers who value the origin and flavor of the food that arrives at their tables. "Besides the quality of our cuts, we also showcase Mato Grosso's commitment to biodiversity conservation and the sustainability of its production system. Showcasing this at an event of this magnitude is a recognition of the work of thousands of producers who make Mato Grosso beef a product of excellence," says Caio Penido, president of IMAC.
During the Churrascada, Imac offered participants MT Steak, a genuine Mato Grosso cut prepared by chef Rubens Catarina, whose résumé includes stints in renowned kitchens such as Michel Guérard (France) and Juan Mari Arzak (Spain). "Participating in events like the Churrascada is strategic for Mato Grosso, as it allows us to position the state's beef in a highly demanding and opinion-forming market like São Paulo. It's a showcase where we can demonstrate, with data and in practice, the quality and consistency of our product, the result of investments in genetics, nutrition, management, and sustainability. This strengthens the Mato Grosso beef brand and generates more value for the entire production chain, from the rancher to the end consumer," emphasizes Penido.
