Lush and verdant pastures – that is the homeland of South American cattle. The animals are constantly on the move when grazing on those huge grounds, where 1 ha per head, i.e. 2.5 acres, in Argentina is no exception. This makes for well-developed muscle parts. Race, type of breeding, feed and maturing of the cooled, vacuum-packed meat during its 4-week journey to Europe will ensure tender beef parts with a unique taste. Aside from outstanding steak meat, the South American market also provides fresh, frozen or cooked beef making for additional top-quality products for meatprocessing plants.


Regulatory checks by government veterinarians start when the animal is born. They will continue until the goods have passed import procedures at their respective European port. A closed-loop cooling system from the supplier plant in South America via sea transport in containers up to EC-approved cold-storage warehouses ensures highest quality. At receiving, each shipment is thoroughly and individually inspected by our own experts. Observation of up-to-date standards and regulations such as traceability is self-explanatory.