Uruguay Natural Country


The concept of traceability burst onto the meat industry scene, especially through the countries of the European Union, connecting a growing demand of consumers with respect to the origin and salubrity of food. The topic gains special importance since 1986, with the appearance in England of “mad cow disease” or bovine spongiform encephalopathy (BSE).

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Natural Stockbreeding

Uruguay, in the south-east of the Latin American continent, counts with privileged conditions for the livestock production of high quality meat. Extensive natural meadows, bathed with pure and uncontaminated waters from la Cuenca del Plata (Plate Basin), undulating lands and a moderate climate, ensure the natural alimentation of the stock during the entire year. 100% of the national bovine and ovine livestock is raised on pasture land. In this setting the salacious Uruguayan meat is produced, of international fame and required by the ever-demanding consumer.

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Solís in the World

Solis Meat

The tradition of Uruguay as a producer and exporter of meats is more than 100 years old. The experience, the natural alimentation, and controls of producers, from the Ministry of Livestock, Agriculture and Fisheries (MGAP in Spanish) and the National Institute of Meat (INAC in Spanish), servicing the rearing and betterment of the breed, make possible the development of high quality meat. The National Livestock Identification System guarantees the traceability of the animal from its birth to its consumption in the whole country. The state of our natural, tender, lean, and free of hormones products are what make Uruguayan meats highly accredited in ever-demanding markets.