The Ribeye Steak Angus, a premium beef loin cut also known as ancho steak, entrecôte, or noix, produced by VPJ Alimentos, has achieved a historic milestone for Brazilian gastronomy. It received the highest honors at the 2024 Superior Taste Award, an evaluation conducted in the United Arab Emirates by some of the world’s most renowned chefs.
This prestigious award is granted semiannually by the International Taste Institute, headquartered in Brussels, Belgium. Recognized as one of the most respected organizations in Europe and globally, the institute celebrates products that showcase exceptional sensory qualities. In the latest edition, 2,673 food and beverage products from various countries were evaluated.
The jury for the Superior Taste Award comprises 100 chefs and 100 acclaimed sommeliers from Europe, including luminaries such as Gabriel Biscay (M.O.F. and two Michelin stars), Michael Vanderhaeghe (two Michelin stars), Bernard Vaussion (former chef to the President of France), Christian Brancaleoni (Best Sommelier in Italy 2022), Ferran Vila-Pujol (Best Sommelier in Spain 2022), and Julie Dupouy (third place at the 2016 Best Sommelier in the World competition).
The assessment process is rigorous and based on blind testing of products’ sensory attributes, including first impression, appearance, aroma, texture (tenderness), and taste. To earn the seal, a product must score an average of 70%, signifying it is well-prepared, balanced, and delicious. VPJ’s Ribeye Steak Angus, however, surpassed all expectations, achieving an impressive score of 91.5%. Its top-performing attributes were flavor (95.2%) and tenderness (96.5%).
“We achieved these outstanding results thanks to our genetic selection and stringent quality standards, which produce highly marbled, juicy meat. These qualities directly enhance flavor and tenderness, two aspects we prioritize in VPJ cuts,” said Valdomiro Poliselli Júnior, owner of VPJ Alimentos.
But this accomplishment is just one chapter in VPJ Alimentos’ success story. The company employs a rigorous program to select the best animals, ensuring consistent quality for its consumers. VPJ’s entire Angus beef production line adheres to the Certified Angus Beef Program, audited by the European company TUV Rheinland. VPJ was also the first company in Brazil to receive the ANGUS GOLD seal. Additionally, it pioneered the use of a carcass yield grade and quality program developed by the independent institution Brazil Beef Quality, which uses artificial intelligence to evaluate 15 quality traits.
Laurent van Wassenhove, managing director of the International Taste Institute, highlights the importance of quality investment in the food industry. “While health and sustainability are key considerations, creating a pleasant gastronomic experience is essential to retaining customer loyalty,” he stated.
VPJ Alimentos has been delivering on this promise for over two decades. Its sister company, VPJ Pecuária, was a trailblazer in Angus x Nelore crossbreeding in Brazil. VPJ Alimentos, meanwhile, became the first company in the country to produce Certified Angus Beef with guaranteed traceability—from genetics to plate.
VPJ also pioneered certification for Angus beef burgers in Brazil. Its VPJ Black Angus rib burger was named the country’s best by the newspaper O Estadão de São Paulo’s Paladar section.
Today, VPJ Alimentos stands as a benchmark in the meat industry and is among the few companies to control the production chain from start to finish. Its portfolio includes over 800 products across 12 brands of beef, pork, and lamb, available in premium supermarkets, restaurants, fast food chains, and meat boutiques throughout Brazil. VPJ also operates its own Steak Store chain, with locations in Campo Grande (MS), Pirassununga (SP), Ribeirão Preto (SP), Jaguariúna (SP), and São Paulo neighborhoods including Morumbi, Alphaville, and Granja Vianna.
