CANADA
THE ORIGINS
Canada, one of the world’s leading beef producers, selects the best breeds and raises them in a pristine natural environment to provide the market with healthy, high-quality beef. These animals are known for the marbled appearance of their meat and for their excellent tenderness and flavour, taste and quality.
In Canada, the best breeds are selected: Angus, Hereford, Charolais and Simmental. The animals are reared in an unspoilt natural environment, and the country’s cool climate is also an ideal habitat for the animals.
Canadian breeders are known for the care and dedication they devote to their business by rigorously meeting the standards of production and processing of food products, designed to meet the needs of international customers.
In Canada, the best breeds are selected: Angus, Hereford, Charolais and Simmental. The animals are reared in an unspoilt natural environment, and the country’s cool climate is also an ideal habitat for the animals.
Canadian breeders are known for the care and dedication they devote to their business by rigorously meeting the standards of production and processing of food products, designed to meet the needs of international customers.
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BISON
One of the finest and most sought-after meats, bison meat is considered much better and healthier than beef.
Poor in saturated fats and cholesterol, bison has a very lean red meat, with a rich and decisive taste. Highly nutritious and very rich in iron (almost 70% more than beef), it also has a high content of Omega 3 and Omega 6. Ideal for grilling.
Poor in saturated fats and cholesterol, bison has a very lean red meat, with a rich and decisive taste. Highly nutritious and very rich in iron (almost 70% more than beef), it also has a high content of Omega 3 and Omega 6. Ideal for grilling.
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Bison Stroganoff
Cut the meat into strips, dust with flour and brown over high heat. Dissolve the bottom with the broth, adjust the salt and cook slowly with the lid for 25 minutes. Add the sliced mushrooms and continue cooking for another 10 minutes.In a small bowl, mix a generous spoonful of tomato paste, 3 of cream and ½ of Worcestershire sauce. Pour the mixture into the pan and cook for another 5 minutes over low heat.
HAMBURGER
Famous dish of minced and pressed meat. The different types of meat used must create a perfect mix between fat and firm meat in order to obtain the right balance between taste and juiciness.
It is mainly cooked in a frying pan or on the griddle and is eaten in a simple way or inside a sandwich with the addition of tomato, lettuce, cheese and sauces at will.
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Hamburger with crispy bacon
Fry the bacon in a pan until it becomes crispy. In a bowl with half a glass of water, add the chopped cheddar cheese and let it melt in the microwave for about 30 seconds.
Cook the hamburger on a plate 3-4 minutes per side. Toast the bread and assemble by putting ketchup, meat, the mixture of cheddar, bacon, tomato and salad.
ANGUS
Very tender, juicy and savoury, Angus meat is smooth, compact and with thin filaments of fat which, once dissolved in the cooking process, release an intense aroma and enhance its softness. Rich in precious nutrients, 100 grams of Angus provide only 124 kcal (82% protein and 18% fat). A delicious and genuine dish.
Simple cooking methods (pan, plate, grill) are the best way to enhance and appreciate the noble qualities of the product.
Simple cooking methods (pan, plate, grill) are the best way to enhance and appreciate the noble qualities of the product.
Preparation tips
Conservation method Store between 0-4°C. Consume after careful cooking. Consume within 24 hours of
opening. Do not pierce the package.Cooking mode Remove the packaging. Once the package is opened, it is recommended to oxygenate the product for at least 10 minutes so that it regains the typical colour of fresh meat.
Angus with aromatic herbs
Brush the meat on both sides with a sauce of oil, pepper grains, salt, rosemary, sage and thyme. Turn on the plate and, when it is very hot, place the fillets on it and cook them 1 minute per side for every centimetre of height.When cooked, cut and sprinkle the fillets with olive oil and a pinch of salt, then serve with a mixed salad and cherry tomatoes.
ARGENTINAArgentina produces some of the best meats in the world for taste and tenderness. The goodness and
peculiarities of Argentine meat can be traced back to the completely natural method with which the beef is reared. Left to
live in the wild in the endless pampas, the animals feed exclusively on grass. This type of farming favours the production
in the animal of substancesthat contribute to making the meat soft, tasty and healthy.
URUGUAYUruguay produces a meat that, among other countries in South America, is distinguished by quality.
The excellence of the product is based on the type of farming. The animals, in fact, live in the open air in total harmony
with the environment. The result is a meat with a refined taste, high nutritional value, guarantee of origin and
authenticity. Uruguayan meat is rich in Omega 3, Vitamin E (antioxidants) and has low fat levels.
BRAZILBrazil, the world leading beef exporter, is increasingly highlighted by the quality of its meat. A
tender and tasty meat obtained through production systems in temperate, tropical pastures and intensive systems that
produce the most distinct quality specifications.
The healthy and natural diet of the animals guarantees the authenticity and safety of the meat and the preservation of the
environment.
USAAmerican meat is famous for its high level of marbling, i.e. the uniform spread of fat. This
particular characteristic makes the meat soft, juicy and with a strong and tasty taste.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.
Cattle are reared in a totally natural way and fed on a maize-based vegetarian diet without the use of supplementary hormones, growth promoters or additives.
NEW
ZEALANDNew Zealand meat is internationally recognized for its high quality, tenderness and delicious
taste.
The animals grow in an exceptional environment: in the open air, on rich and abundant pastures overlooking the Pacific
Ocean and with a mild and constant climate all year round. They are also subject to regular and very strict quality
controls. The result is a lean, nutritionally rich and high quality meat.
AUSTRALIAAustralia is known throughout the world to export high quality beef: very aromatic, tasty and with
a well-defined fat part. Tender and juicy thanks to the thin fibres and a high level of marbling. The cattle are reared
with a production system that is based on natural foods such as grass from pastures. The most prized and renowned
Australian meats are Black Angus and the highly prized Wagyu.
PARAGUAYParaguay is one of the world leading beef exporters.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
The excellence of Paraguayan meat is based on the type of farming. The animals, in fact, live in the open air in total harmony with the environment.
The meat is known for its marbled appearance, excellent tenderness and flavour characteristics, unbeatable taste and quality.
JAPANKobe beef is a Japanese delicacy obtained from wagyu, a black mantle cattle of the Tajima breed.
Kobe meat is tender, very tasty and has an excellent taste. The merit lies in the marbling of the meat, which has a high
percentage of fat distributed evenly.
The registered trademark and the strict parameters imposed to define "Kobe's" meat, have made it a precious niche product,
renowned, expensive and sought after throughout the world.