We believe in allowing our cattle to grow at a more natural pace without the use of growth hormones or antibiotics. We seek out older cows when possible, following the traditions of Spanish culture in their reverence for vaca vieja - old cow. This slower growth leads to better marbling, fat distribution within the muscle, which enhances both flavor and tenderness.
Healthier Diet:
Our cattle are raised in regenerative systems and they have access to diverse, natural forage, which includes a wide variety of grasses. This diverse diet contributes to a richer and more complex flavor in the beef, compared to conventionally raised cattle that rely heavily on grain.
Soil Health and Nutrient Density:
Regenerative practices improve soil health, which in turn affects the quality of the forage that animals eat. Healthier soil means plants are more nutrient-dense, and that nutrient quality is passed on to our cattle, leading to better-tasting meat with more depth of flavor.
Lower Stress During Harvest:
Our partner farms prioritize low-stress handling practices, which can reduce the release of stress hormones in the animal. This can affect the tenderness and flavor of the meat, as stress at the time of slaughter can result in tougher, less flavorful beef. Our partner abattoirs handle our cattle with care and respect.
