Wild grass and the environment play a key role in the taste of our Hereford and Angus beef. Just as the terroir defines the taste of wine, olive oil, and honey, the food our animals eat and the land where they roam comes out in the flavor of their meat. The combination of natural grasses, temperate weather, and plentiful rainfall defines our beef’s clean, bright flavor. We breed bulls and heifers that are smaller-framed so we can produce a tender steak on 100% grass. Larger-framed animals require more time to fill out, which means they reach market weight much later. Since meat from older animals tend to be less tender, we go for smaller-framed cattle that fill-out quickly grazing high-protein grass.
Estancia cattle live their entire lives grazing out in the open in the Pampas region of Uruguay which is full of swathes of high-protein grasslands that are green year-round. That means a consistent high-protein food source, year-round. In fact our animals never see a feedlot, which results in a clean process from pasture to plate, every step of the way.
All of our beef is Free-Range and they are never in confinement, in a feedlot, or anything that looks like a feedlot. Our animals receive no added antibiotics or growth hormones and we test daily for pathogens such a E. coli. Our safety processes are certified by European customer groups, the USDA, and INAC (the cattle oversight organization in Uruguay).