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our
values

icono bienestar

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.

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regenerative

Our cattle are raised sustainably with systems and techniques that preserve and protect the environment. Natural resources are safeguarded and biodiversity is encouraged.

icono organico

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.

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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.

icono holistico

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.

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This is a family owned cattle ranch where we breed our cattle

100% grass-fed
with natural pastures.

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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:

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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.

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Each "La Julia" box
is meticulously prepared.

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our farm
and its processes

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grazing areas

grazing areas at rest

rain

ecosystem

We are proud to announce that we are Rodale Institute Approved
and happy to contribute to the development
of organic regenerative farming.

Rodale Institute Approved

products

our

miscelaneas
cortes

cuts

miscelaneas

1
tenderloin

2
tail of
rump

3
round

4
rump

5
strip loin steak, t- bone steaks

6
rump steak

roast-beef

7
roast beef

bife-chorizo

8
rib eye

nalga-milanesa

9
topround inside

nalga

10
topround

cuadrada

11
bottom round

bola

12
sirloin tip

matambre

13
rose meat/flank

pecho

14
brisket

entraña

15
thin skirt

vacio

16
flank steak

tapa-asado

17
rib cap

asado

18
ribs

asado

19
short ribs, roast prime ribs

picana

20
picaña

osobuco

21
osso bucco

picada

*
ground beef

breed

grassfed
Aberdeen Angus
(black and red)
grassfed
Breed Genetics
www.casamu.com.ar

certifications

grassfed
Organización
Internacional Agropecuaria
www.oia.com.ar
grassfed
Orgánico
Argentina
grassfed
Alianza del Pastizal
www.alianzadelpastizal.org
rodale institute
Rodale Institute Approved
www.rodaleinstitute.org

nutrition

grassfed
100% Grass-fed

slaughter
and packaging

grassfed
Urien Loza
www.urienloza.com.ar

cooking tips

  • 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 a grass -fed cut in the refrigerator, and let it rest at room temperature for a short period of time before cooking. Never thaw cuts in microwave, direct heat or bain- marie (double boiler).
miscelaneas

benefits
for

animals

They are handled with respect and care based on the Organic Certification rules and regulations. Our cattle’s diet consists of totally natural pastures; they live in ample grazing grassland areas with easy access to water, and copses that provide shade and shelter. La Julia’s animals have a very docile temperament and are handled with ease.

the environment

Cattle management techniques protect the environment , promoting biodiversity and soil regeneration.

people

Our product is healthy and of a high nutritional value because it is free from hormones, chemical pesticides and fertilizers. Farm life for our staff and their families is encouraged by workplace dignity.

health

According to joint investigations of USDA and Clemson University of South Carolina, grass-fed bovines differ in many ways from grain-fed bovines. Some of the most relevant differences are:

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

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
  • Silent spring,
    R. Carson, ed. Mariner Book Houghton Mifflin Company
  • Roots demystified,
    R.Kourik, ed. Metamorphic Press
  • An agricultural testament,
    Sir.A.Howard, ed. Benediction Classics
  • Salad bar beef,
    J.Salatin, ed. Polyface
  • Life in the soil,
    J.B.Nardi, ed. The University of Chicago Press