The University of the Republic, through the School of Nutrition and Uruguay Foods, announced the publication of information specific to our country regarding cuts of beef, in the international database of nutritional composition recognized by INFOODS-FAO.
This data was generated using standardized methodologies and international quality criteria and is now available online to the entire global community. It reflects our environmental conditions, production systems, and consumption habits, which not only strengthens scientific evidence and public policies but also adds value to national production by allowing us to communicate the nutritional attributes of our products in domestic and international markets with technical support.
In this way, Uruguay aligns itself with the recommendations of LATINFOODS and INFOODS-FAO, consolidating a solid and representative base that supports public health, nutritional education and the competitiveness of our agri-food production.
The study was conducted by an inter-institutional team made up of the National Meat Institute (INAC), the National Institute of Agricultural Research (INIA) and the School of Nutrition of UDELAR.
Other participating institutions included: Technological Laboratory of Uruguay (LATU), CENUR-UdelaR and the Uruguayan Accreditation Body (OUA)
Three cuts were selected: chuck, strip steak and rump, according to their relevance for consumption in the domestic market and export.
To ensure representativeness in sample selection, variables such as livestock feed type, geographic origin, and animal category were analyzed. National slaughter data and research studies on the variability of nutrients of interest were used as inputs for sampling.
The complete nutritional profile of the raw cuts was performed, including minerals of high importance to human health such as iron, zinc and selenium, as well as vitamin B12 which is found only in foods of animal origin.
