Brazilian Beef Kibbe (2024)

FAQs

What is the best meat for Kibbeh Nayeh? ›

Order kibbeh meat the day before you are making it. The meat used for kibbeh has to be free of all fat and gristle, which might lead you to think tenderloin is the optimal cut. But tenderloin is actually too tender for the kibbeh, making it mushy. The better cuts of meat are lean cuts of top round or eye of round.

In Brazil there are two cattle for every one person and this volume of beef produced means prices are lower, according to a Brazialian beef exporter.

Most Brazilian quibe uses only ground beef, but other variations use tahini, carne de soja (texturized soy protein), seitan (Japanese wheat gluten-based meat substitute) or tofu (soybean curd) as stuffing.

Brazil is today the world's largest exporter of beef (23% of global exports) and its second largest producer, and has one of the largest and most sustainable cattle herds in the world.

Although some cultures that traditionally eat kibbeh served raw take steps to reduce the risk of illness such as controlling the temperature of the meat and freshly grinding it with clean blades, none of these practices can ensure that the meat being eaten is actually safe.

Yes, it is safe to consume kibbeh nayye, if it is prepared and handled correctly. With all that being said, eating raw meat is generally not recommended and should not be eaten by young children, elderly, pregnant women and those with compromised immune systems.

China was by far Brazil's largest import partner for beef and veal in 2022, with nearly 8 billion U.S. dollars worth of the product exported there that year (latest available data). China has been increasing its beef consumption in recent years due to urbanization, rising incomes and changing dietary habits.

Brazil's beef exports to the United States have grown rapidly since the easing of U.S. restrictions on imports of fresh beef from Brazil in 2020. In addition, Brazil's beef exports have shifted in seasonality toward a trend of late-year shipments caused by a tariff-rate quota that resets on January 1 of each year.

However, the US imported a record-breaking amount of fresh beef from Brazil in 2022. In January 2022 alone, imports reached nearly 100 million pounds—a more than 500 percent increase relative to the same month a year earlier—with fresh beef accounting for 83 million pounds, according to USDA.

The word kibbeh stems from an Arabic verb meaning, "to form into a ball;" so that description is not entirely wrong. But as you'll see in today's kibbeh recipe, they're more like stuffed croquettes. There is a crispy outer shell made with bulgur wheat, onions, and finely ground beef.

What is the difference between kibbeh and Kibbeh Nayeh? ›

The term "Kibbeh Nayeh" means "Raw Kibbeh" and is used to differentiate it from the famous traditional Kibbeh, which is fried. Kibbeh Nayeh is tartar. Considering that in gastronomic terms it is called tartar, and preparation of raw meat or fish, finely chopped and seasoned with spices.

Kibbeh nayyeh or raw kibbeh (Arabic: كبة نيئة) is a Levantine mezze that likely originated in Aleppo, Syria.

China is the largest importer of Brazilian beef and is therefore also the largest importing market exposed to cattle deforestation and conversion from Brazil. Here's how leveraging data and using monitoring solutions can help countries like Brazil and China to build a more sustainable cattle supply chain.

Meat consumption in Brazil was estimated at a volume of more than 21 million metric tons in 2024, up from 20.6 million metric tons recorded a year earlier. According to estimates, the most consumed kind of meat in the the South American country that year was poultry.

Kibbeh, the national dish of Lebanon, is a dish of ultra-lean ground lamb or beef, bulgur, onion purée, and spices. Baked kibbeh is casserole-style with layers, with a cooked mixture of onions, ground lamb or beef, spices, and pine nuts as a filling.

Kibbeh nayeh is made of minced raw lamb or beef, combined with bulgur, pureed onion and a mix of spices that partly depends on the cook. (My family's spice mix: cinnamon, salt, pepper).

To eat fresh raw beef safely, you want to find a thick, whole piece of grass-fed beef filet or sirloin. Filet or sirloin are the most tender cuts, and you want the cut to be thick because the bacteria that can cause food poisoning can't penetrate a whole piece of meat—they stay on the surface.