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Service, passion, and the enjoyment of doing something that we love and being able to help our customers with a smile.
To educate consumers about the best way to eat beef for their health habits and to promote environmentally sustainable cattle raising practices.
With another retail store, grilling community barbecues in some ranch down in Homestead, actively educating about recycling and eating healthier, following our say “eat less, eat better” making our humble contribution in building a better future.
We are great at curating our products. Plus, we don’t just sell beef products, we work with local small businesses who produce delicious artisanal style products we love.
Our night karaoke/happy hours. Every Friday we all sit together, open a bottle of wine with some snacks and talk about the workweek. Then we all take turns singing karaoke together. We have fun and it resets the week.
The synchronicity between us all, we are all individually talented in our own fields but we’re all also willing to learn and evolve together. There is a lot of trust in our squad, when things get busy or hectic we all step up and have each other’s back.
Since I was a kid I loved cooking meat on the grill, so I always wanted to work in a meat distribution facility. I didn’t know much about grass-fed until I started working at Gaucho Ranch. I realized how much better and healthier grass-fed beef is.
Our customer service, we educate our customers about the benefits of grass-fed beef, recycling, and helping our environment.
A good grill, lots of beer on Sundays with family and friends, cooking a tri tip or whole tenderloin and a lot of guasacaca.
We focus on what’s really important, and that’s educating ourselves and our customers about the benefits of consuming 100% grass-fed products and caring about the animals in the process.
The fact that you will always know what you are putting in your body.
In Paraguay, “Asado” or barbecue, is considered one of our main national dishes. Whether it’s for 1 person or 100. Asado is always the answer. I actually learned to fire up the charcoal grill when I was 8.