GRASS FED BEEF
Our animals are fed on 100% natural grassland, without the use of grain or other supplements. We therefore promote a constant regeneration and improvement of our grasslands, wildlife, soil life and soil structure.
The Angus is a beef breed of the highest rank, and for years purebred or crossbred Angus steers have held high places of honour at the leading fat-stock. First brought in 1563 by Spanish conquistadors, beef cattle are now part of Argentinian patrimonies and traditions. Indeed, mostly covered by the Pampa, the area has been home of cattle farmers for hundreds of years now, and is internationally famous for producing some of the best, if not the best, quality beef.
Our cattle are bred and finished in a stress free environment; they live in natural grasslands from birth and live their lives grazing, resting and socializing in small herds.
Our cattle are raised sustainably with systems and techniques that preserve and protect the environment. Natural resources are safeguarded and biodiversity is encouraged.
- Grass-fed beef is low in fat, and should be cooked carefully with moderate/low heat to prevent it from drying up. Lightly coating with olive oil is helpful in this regard.
- This type of meat is best cooked rare or medium rare.
- Grass-fed beef generally cooks up to 30% faster than feedlot cuts; temperatures must always be carefully observed.
- Once cooked, give a grass-fed cut an 8-10 minute rest before slicing so that its juices distribute and settle evenly.
- Thaw ground-beef, grass-fed in the refrigerator, and let it rest at room temperature for a short period of time before cooking. Never thaw in microwave, direct heat or bain- marie (double boiler).
1 Grass-fed beef has a higher amount of Omega 3
2 Higher levels of beta carotene
3 More Vitamin E (Alpha-tocopherol)
4 Higher levels of Vitamin B complex, especially riboflavin and thiamine
5 More calcium, magnesium and potassium
6 Lower levels of total fat
7 A healthier ratio of Omega 6 to Omega 3 fatty acids (1.65 to 4.84)
8 Higher levels of CLA (conjugated linoleic acid) (cis-9 trans-11) which may potentially help fight cancer
9 Higher levels of vaccenic acid (which may turn into CLA
10 Lower levels of saturated fats, associated with cardiac conditions