Beef, milk and cheese are the main ingredients of this fresh sausage that, curiously, was not created in the capital of Mato Grosso, Cuiabá, as the name suggests, but in northwestern São Paulo, by a farmer who lived near São José do Rio Preto. In the original recipe, only tender beef alcatra and contrafilé, milk and spices were used. Later, cheese from Minas was added, and other versions with vegetables, pork and chicken were created. A quintessential item in the barbecue parties of that region, it is usually chargrilled.