Connected to what matters

5 reasons to believe

Uruguayan meat is known throughout the world for its high quality and delicious taste. Learn what makes our meats so special.

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The history of our meats

The origin of Uruguay Beef and Lamb: 400 years ago, in July 1608, Hernandarias defined our territory as one of great use for farming and cattle raising owing to the excellent quality of its land. Ever since that moment the origin of cattle raising the meat has been the country´s main economic resource, and 400 years later this product is accompanied by all the information allowing it to tell its own history, from nature to consumer. Meat production in Uruguay is supported by the ability and expertise of all links of the agro industrial chain, as well as by Institutions that ensure the animal health, the meat safety, and the commercial quality required by customers.

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February 4, 2019

Chivito (Tenderloin sandwich)

  Ingredients: Tenderloin 150g smoked bacon 250g mozzarella Pickled chile (optional) Eggs 1/2 cup mayonnaise arugula Olives     Preparation: Cut the meat in slices and […]
January 9, 2018

Asado | Rib plate

Barbecued beef rib plates served with crispy potatoes, rocket, onion, tomatoes and Chimichurri sauce. Build the tire with wood. The BBQ grill must be next to […]
January 9, 2018

Bife angosto – Striploin

Striploin steak with lavender flowers, ratatouille and cheese-stuffed parmentière. Salt the striploin (250 g – 0.55 lb). Cook on both sides on hot grill until medium […]

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