Uruguay, in the south east of South America, counts with privileged conditions for cattle breeding and it gets quality meat. Extensions of natural meadow, soaked by pure and free pollution water from Cuenca del Plata, waved grounds and moderate climate, enable the natural feeding sheep and cows are bred cattle throughout the year.

The 100% of the national roundup are bred in a grazing open-air system of bovine and ovine cattle. In this frame the most delicious and internationally famous Uruguayan meat is produced and required by more demanding consumers.

 

Uruguay, a traditional producer and exporting meat country, count with more than 100 years. It is experience, natural feeding and the control of the producers by the MGAP (Ministry of Cattle, Agriculture and Fishing) and the INAC (National Institute of Meat), the service of growing and the breed improvement, make development of quality meat possible.

The SNIG (National System of Cattle Identification) guarantees the traceability to the animals from their birth to the final consumption all over the country.

The condition of natural leans, tender and hormone-free meat is what makes the Uruguayan one a product of high demanding markets.