A word on QUALITY BEEF production in Ecuador:
To help you understand why my product is different from anything else commercially available:
1) My farm is the only farm in the Cuenca area raising beef breeds (angus and Charolais, as opposed to milk cows, namely Holstein).
2) I am the only beef supplier controlling every aspect of the life cycle of the animal, from birth to plate.
3) High end butcher stores currently buy from the slaughter house in Cuenca, and have no real idea about how the animal was raised, use or irresponsible use of antibiotics and hormones, etc., common practices in cattle farming in Ecuador. The reality is these stores do not even know if it was a cow, a bull, the age, etc.
All beef is aged in a cold room for at least 3 weeks prior to butchering. Lamb is also aged at least 10 days. As you may know, this is the only way to obtain the tenderness, texture, and flavor that we expect from high quality beef. As you can see, producing quality meat is a long process, that goes far beyond the end cut.
Bulk Prices Available!
Delivery areas include Cuenca, Loja, Macas, Riobamba, Ambato, and Quito