São Paulo, August 2, 2019 – 1953 Friboi, Brazil’s leading premium beef brand, is one of the highlights at the 2019 São Paulo Barbecue Event, which is taking place over the weekend in the city of São Paulo. 1953 Friboi will offer visitors a selection of flavors and textures with special meat cuts prepared by some of the world’s most renowned barbecue specialists.
On Saturday (03), Italian chef Mauro Chiefari, from Texicana BBQ, will cook his cured and smoked tongue recipe; chef Thiago de Roure will serve his windowsill ribs, cooked over a fire pit; British chef Richard Turner, from Meatopia, will serve his flat iron steak; and chef Lora, from the Mercadão de BH, will offer his unique liver with scarlet eggplant recipe. On Sunday (04), chef Romulo Morente will serve sweetbread with squid, while chef Caco Marinho, from DOQ American BBQ, will serve his chargrilled flat iron steak.
All the recipes use meat from the 1953 Friboi range. 1953 Friboi controls sourcing of all its raw materials and applies the quality standards throughout the production process to ensure the perfect balance between tenderness, flavor and succulence. The 1953 Friboi range is the only Brazilian brand awarded the top score by the International Taste & Quality Institute (ITQI) in Brussels, Belgium.
The Barbecue Event began in 2015 and is one of the events that pioneered open, all-inclusive barbecues in Brazil. The entrance fee includes access to as much food and beer, water and soft drinks as you like. The event, which traditionally takes place on Saturdays, is now running for a second day and has attracted more barbecue chefs. This year’s event will have 30 food stations and 60 barbecue chefs representing all five continents.
The festival is taking place on August 3 and 4 at the events venue on Rua Periperi, 62, in Vila Socorro (SP). Gates open at 1 pm. The event is organized by Haute and tickets are available from https://www.ingresse.com/churrascada-sp#comprar
Friboi – the JBS beef business unit – has over 40 years’ experience and revolutionized the market by decommoditizing Brazilian beef and building a leading brand. The Company owns some of Brazil’s best known beef brands and has a broad product portfolio with the Company’s own name brand and market leader Friboi, as well as Maturatta Friboi, Do Chef Friboi, Reserva Friboi, 1953 Friboi and Swift Black, targeting a variety of different markets. As part of its focus on certified sourcing and food quality and safety, from animal welfare to end product delivery, Friboi has implemented best sustainability practices across the entire value chain and constantly monitors its cattle suppliers using satellite imagery, georeferenced farm maps and official government figures. The Company’s products are sold in over 150 countries and currently has 35 production plants in Brazil.
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