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our
values
animal wellbeing
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.
regenerative
Our cattle are raised sustainably with systems and techniques that preserve and protect the environment. Natural resources are safeguarded and biodiversity is encouraged.
organic
In compliance with organic production regulations, our herds are raised and finished in certified natural grassland farms. We promote the accumulation of organic matter on the soil through rotational grazing, improving natural biotic processes and carbon sequestration.
grass-fed
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.
holistic management
Is a planning process and decision making which provides insights and tools to better understand the production process as a whole. Holistic Management also considers the balance between environment, social wellbeing and financial aspects of a business.
about
us
We are local producers of certified
organic bovine grass-fed beef.
At La Julia we believe that the food we eat should be produced in the healthiest and most sustainable way, returning to the basics, with real flavours and nutrients.
This is a family owned cattle ranch where we breed our cattle
100% grass-fed
with natural pastures.
Following a Holistic Management Criteria,
we pay special attention to flavour and quality standards. Since 1994, we breed our herds prioritizing animal welfare, in a hormone, steroid and antibiotic free protocol and a chemical fertilizer and pesticide free environment. We understand that the ecosystem is a part of the productive process and taking care of it is our mission together with our consumers.
Our focus
is simple:
to produce the best bovine meat.
We are committed in each step of the process to respect Nature’s cycles,
offering our products to the market when the animals reach their ideal maturity levels. Ours is a seasonal product which we offer when the steer is at its very best.
We strive to guarantee the
quality and sustainability of the whole process
with
dedicated attention in the preparation of cuts
and
vacuum
sealed
packaging.
The beef is preserved with its natural enzymes in cold chambers to best keep its natural nutrients, flavours and juices.
Each "La Julia" box
is meticulously prepared.
We are happy to join and contribute with Rodale Institute
in the development of organic regenerative farming.
our farm
and its processes
grazing areas
products
our
cuts
1
tenderloin
2
tail of
rump
3
eye of round
4
rump
5
prime rib/cube roll
6
sirloin
7
chuck
8
rib eye
9
topside
10
chuck tender
11
flat
12
knuckle
13
rose
meat
14
flap
meat
15
thin
skirt
16
flank
17
rib cap
18
brisket
19
short
ribs
20
cap of
rump
21
shank
22
heel
muscle
23
oyster
blade
24
rib-eye
cap
breed
(black and red)
www.casamu.com.ar
@angusdonmanuel
certifications
Internacional Agropecuaria
www.oia.com.ar
Argentina
of Agriculture
www.usda.gov
www.alianzadelpastizal.org
www.asociaciongrassfed.ar
www.rodaleinstitute.org
nutrition
Natural pastures
slaughter
and packaging
www.urienloza.com.ar
cooking tips
defrosting
Defrost the meat in advance, ideally in the fridge.
It's best to avoid doing it in the first hours at room temperature.
We don't recommended defrosting in microwave, with hot water or directly over the fire. After the meat is thawed (refrigerator defrosting only), it should be cooked within the next 3-5 days.
preparation
1. Open the meat pack at least 30 minutes before cooking.
2. When you open the meat pack and break the vacuum-seal, the meat cut should be aired at room temperature in order to allow it to regain its natural color and neutral smell.
3. Dry any excess liquid from the cut using a paper towel.
4. We strongly recommend you do not wash the meat cut. Please consume it as it comes, without washing, in order to avoid the loss of proteins.
cooking
1. The meat cuts from pasture-raised animals, being very low in fat, need to be cooked with care.
2. This type of meat is ideally cooked to Medium/Medium-rare points.
3. These meat cuts generally cook a little faster than conventional grain-finished meats. Please be mindful of the cooking temperature.
4. Once the meat is cooked, we suggest letting it rest for 5 minutes before cutting to allow the juices to settle and distribute evenly.
Traceability from
farm to table
Scan the code to learn more about
the story behind your meat cuts
A practical guide for
cooking meat at home
We suggest reading our brief guide to learn a few tips
on proper handling and storage of meat cuts.
Read guide
*Cold temperature reminder*
Learn more +
We advise ensuring cold temperatures are managed correctly in order to keep meat cuts safely stored preserving all their best quality.
Time of storage
Vacuum-sealed meat cuts preserved in CRYOVAC packs
Bone-in meat cuts
— Wet-aged —
Fresh: Up to 90 days (-1.5º a 2º)
Frozen: Up to 24 months (-18º)
General Revision
Make sure your fridge and/or freezer are working in proper conditions. Please check hermetic enclosures and energy sources.
Temperature control
We recommend verifying that the cooling temperature marked in your fridge and/or freezer is correct. Using a thermometer to do this is best.
transitioning to a
zero waste packaging
As part of our mission of being a Zero Waste company, we invite you to join our sustainable efforts by making the return of the boxes and ice packs in which we deliver our products to reuse the packaging and thus avoid generating waste.
REDUCE, REUSE, RECYCLE
#zerowaste
Things you can do at home:
1. Receive your order and transfer your products to the fridge, returning the packaging upon delivery.
2. Clean well the plastic container of the products and put it to recycle.
3. If you portion the meat, we suggest using reusable containers or bags to store it in the fridge or freezer.
benefits
for
animals
the environment
people
health
grass management
recommended bibliography
- The one straw revolution,
M.Fukuoka, ed. New York Review Books - Productividad de la Hierba,
(ed. Hemisferio Sur), A.Voisin - Holistic management,
A. Savory, ed. Island Press - Soil, grass, cancer,
A.Voisin, ed. Acres, USA - Grass-fed cattle,
J.Ruechel, ed. Storey Publishing