Pasture-raised beef, no shortcuts.
What isn't in our beef
No hormones
No routine antibiotics
100% pasture, no grain
No GMO feed
No feedlot
Traceable to the animal
Shop by part of the animal
Every region of the animal gives different cuts with their own flavor and cooking method. Tap any region to see which cuts come from it.
Tap any region to explore the cuts
Most popular cuts
The cuts our customers order most: classics for grill, Paraguayan asado, or international technique. Monthly boxes, whole/half cow, organ meats and bone broth coming soon.
Tenderloin
Lomo
The most tender cut on the animal. Lean, elegant, fine-grained.
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NY Strip
Bife de chorizo / Striploin
The classic grill cut. Perfect balance of tenderness and flavor.
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Ribeye
Ojo de bife
The most marbled cut on the animal. Deep flavor, natural juiciness.
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Short rib (cross-cut)
Asado de tira
The foundational cut of Paraguayan and Argentine asado. Rib bones cross-cut into strips.
View cutBuilt for people who read the label.
If you've already looked into where your meat actually comes from, you know why this matters. Message us on WhatsApp or leave your details and we'll reach out.