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The beef here is much leaner; I’m not yet certain as to how the ranchers here raise and feed their stock, but I’ll wager they’re more grass fed than anything.  The carne moído #1 here has a similar taste and texture to the grass fed red angus from my operation back stateside.

The açougueiros in my bairro don’t cut the meat with fat when grinding, which in my experience in the US always gives a semi-rancid aroma and taste, not to mention a lot of fat.

I know around these parts cattle and horses are grass-fed. The cuts of meat are very different than in the USA.
What I do not know is why the bread has a somewhat different taste and texture making the burgers somewhat different.

US cattle are deliberately overfed and medicated to add weight ...the rancher gets just as much pay from fat as he does from meat ...so there is more fat than in the meat from Brazil ....if you want a real treat, try buying ox in Addis Ababa, no fat at all, no more than deer meat in the USA .......

07/02/21

I agree with 13ofClubs  and Tex that the beef seems to be mostly grass-fed.  The old-fashioned variable grinding technology that let's you select your grind, with a relatively coarse grind seeming to be the de facto standard, probably helps, too.

BTW, the "Cuts of Beef" article in Wikipedia (English) provides charts that let you cross-reference Brazilian and US cuts.