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Herefords,
as their name suggests, originated in Herefordshire,
an historic agricultural region of England.
Selectively bred from cattle native to Herefordshire,
Herefords were the first English cattle to be recognised
as a true breed...
Suitability to your customer taste:
Today, Hereford is your passport to success in all beef
markets. domestic and export buyers demand Hereford
beef to supply grass and grainfed beef to the world.
Taste suitability is a key to your success. Hereford
beef has superior eating quality. Meat research scientists
and more than thousands of consumer taste tests have
proven beyond doubt that Hereford beef is consistently
among the world’s best for tenderness, juiciness
and flavor. |
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It melts in your mouth, Buttery, juicy, mild - just try it
and you will become fully aware of why it's such a desirable
cut. Known in America as Tenderloin, or Filet mignon needs very
little seasoning, salt and pepper are all ingredients you need.
Sear it in a very hot pan (cast iron is best).
It’s natural and grass-fed quality is omnipresent through
low cholesterol and low fat content, all of it reflected in
an uniform and lean velvety color. |
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This has robust flavor and is tender enough to simply sear
to a perfect velvety pink. Chefs can try marinating to impart
even more juicy tenderness. You might know this well-marbled
loin cut as a New York Strip.
Also known as "Bife de Chorizo" or "Bife Angosto"
always performs well either broiled, grilled, or pan-fried.
This is the steak that made the reputation of Uruguayan and
Argentine beef qualities so well known in Europe and across
the world. |
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The "Bife Ancho" or
Rib Eye has great marble texture and intense flavor. This steak
is extremely flavorful and juicy. Salt and pepper and a quick
broil is all it needs for a quality experience. It's a melt-in-your-mouth
cut that real steak lovers relish. This is the steak that made
the reputation of Uruguayan and Argentine beef wanted the best
meal this country had to offer.
The cut offers one of the best meals these two "natural-beef"
producing countries have to offer. |
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| The imported grass-fed version of the skirt
steal is leaner than most American produce which tend to have
more fat content. Still our products is very delicious to our
conoceour clients. Succulent with amazing full flavor, presented
in narrow cuts, the skirt steak or "Entraña"
is a favorite of bistros and all grill restaurants across the
world. Pan-seared or broiled, most Chefs like to season with
some salt and fiery cayenne pepper to extracts its best flavors. |
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