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We are a family farm, with 40 calves between mother and offspring, for the supply of meat in our Restaurant Diego, where we work for the breeding of cows, the fattening of the offspring and the production of fodder.
The work system is tied to the land, is sustainable and cares about the environment. Because we like nature and respect animals and the environment, we raise cows with great regard for food and their well-being.
The herds graze on a family farm located in the municipality of Santa Bàrbara, where we sow cereals so that they can eat walking in the meadow, in a healthy way.
The calves accompany the mothers until the age of 6 months and feed on their milk and pasture, the fattening is still done outdoors, without prey, on the family farm, with feed based on their own fodder and cereal mixture.
The fact of being outdoors and with land to move favors the exercise of cows and calves, which brings them well-being as well as a better quality of their meat, and is that, when moving, the fat of the animals infiltrate better into the meat, favoring the enhancement of color, flavor and tenderness.