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All Charrua beef products are carefully selected and processed to ensure the highest quality. In Uruguay, the quality of beef is controlled and guaranteed during all stages of production.
From the observant gauchos on the pampas to the use of modern technology for product checks: every aspect of the production process is constantly monitored. The slaughterhouses comply with the strictest international guidelines by implementing advanced technological developments. An electronic information system for the meat industry and total traceability of beef are among its strengths. Uruguay has various certification institutes that guarantee compliance with these aspects.
Thanks to our unique processing process, the meat arrives fresh and is guaranteed to remain fresh for 140 days when it remains unopened. House of Charrua, at home in every top kitchen.
In short, Charrua is a brand that guarantees premium beef, from cattle raised with care and respect in the beautiful landscape of Uruguay. You can choose from many cuts and add your own signature to it and surprise your guests with delicious, high-quality grain-fed Uruguayan beef.
Charrua works with premium breeds such as Hereford, Black Angus and Wagyu.
In the temperate climate, they have all the space and freedom to graze on the vast pampas.
The cattle go to a feedlot in the final stage, where they are grain fed for 120+ days and Wagyu cattle even 300+ days.
Charrua meat is carefully slaughtered, inspected and portioned by our specialists under strict quality controls.
The meat is freshly packed and matures on the ship en route. The meat is of perfect quality on arrival.
The meat is vacuum-packed and matures in its own meat juices, making it deliciously tender.
The meat is stored in our special temperature-controlled warehouses and is guaranteed to remain fresh for 140 days.
Charrua is available at the wholesaler in a beautiful packaging for you.
Charrua is a premium meat brand known for its high-quality beef from Uruguay since 2012. The brand has a rich story that goes back to the traditional Uruguayan ranches, where cattle are raised in their natural environment. Where they graze freely on the vast pampas under the watchful eye of the Gauchos.
Charrua only works with Hereford, Angus and Wagyu cattle, three of the most prestigious breeds in the world. What also characterizes Charrua is the fact that the cattle are grain fed for a certain period. For example, Hereford and Angus cattle are grain fed for at least 120 days and Wagyu cattle for no less than 300 days or longer. This results in a nice intramuscular fat, which makes the meat tender, slightly marbled and pure in taste.
Uruguay has over 3 million inhabitants and almost three times as many cattle. With an area of 176,215 km², Uruguay is the second smallest country in South America but is four times the size of the Netherlands. Some 80% of the total land area is used for cattle breeding. With an average of 1 bovine animal per hectare of grassland, Uruguay’s cattle farming is extensive. Uruguay has a long tradition of meat production and export and has strict animal health requirements.
Charrua works only with Angus, Hereford and Wagyu cattle, three of the world’s most prestigious breeds. The quality of Charrua’s meat is partly influenced by the unique environment in which the cattle grow up. Uruguayan ranches are in a region with a mild climate and abundant grasslands, resulting in a natural diet for the cattle and excellent marbling of the meat. At Charrua, every part of the beef is used, making more than 20 technical cuts available to our customers.
Remarkably, Uruguay surpasses its big brothers and neighbours Brazil and Argentina when it comes to continuous quality improvement and delivering service in line with international market needs and consumer demands. This makes Uruguay the country of choice for choosing tasty, high-quality beef from South America.
Cattle in Uruguay live in a true paradise. Fertile soil, spacious green plains, a wealth of rivers and streams and a temperate climate create ideal conditions, ensuring animal welfare. The cattle, under the watchful eye of proud gauchos, live in herds on the almost endless pampas. Herefords calve without any problems, with human assistance completely absent in most cases. The vet is therefore rarely needed. Calves are also part of the herd and therefore stay with their mother for a long time.
Stress, including during transport, is avoided as much as possible. Every possible precaution is taken to keep the animals in optimal condition. Regular veterinary checks are part of this.
On the pampas, cattle feed on what nature provides. Because they live on the vast green plains, there is plenty to graze. Only in the final stage do the cattle go to a feedlot, where Hereford and Angus cattle are fed a specially formulated diet for at least 120 days and Wagyu cattle even for at least 300 days, with grain as the main ingredient.
Production in the feedlot is carried out under strict health and nutritional control. The cattle are fed a grain diet with a high concentration of energy and high digestibility. This results in high-quality meat that is deliciously tender, lightly marbled and pure in flavour. A gastronomic delight that the market and certainly consumers absolutely appreciate!
Ageing is a process in which, in a conditioned environment, meat is broken down. Degradation of meat is a very natural process and takes place automatically after slaughter; the structure of the meat changes, giving it more flavour over time. By vacuum-packing the meat after slaughter, it ages in its own meat juices and the breakdown process is greatly slowed down. This process is called wet aging. Lactic acid bacteria cause the meat to lose some moisture and lower the pH value. In addition, natural enzymes break down protein compounds, resulting in more tender meat. So, the meat does not dry out.
All Charrua’s beef undergoes the process of wet aging. This involves maturing the meat in its own juices in vacuum packaging. In Uruguay, all meat is vacuum-packed after slaughter. During the journey on the boat, the meat is cooled to a few degrees above zero. Thanks to packaging, the meat will lose much less moisture, which is the case with dry aging. So, it doesn’t dry out, which also means the flavour doesn’t develop during aging and the meat maintains its weight. The wet-aging period is 28+ days. A big advantage is that the meat becomes more tender and once cooked, it will have a fuller flavour than fresh meat, which has not been aged.
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