OUR TRACEABLE MEAT
The new individual certified traceable meat initiative means that La Cabaña can ensure the steak they offer is 100% natural and of the best quality available. Each steak ordered comes with a bar code label, which diners can enter into a touch screen computer positioned on the ground floor of the restaurant or alternatively, take home and enter into the website www.control-ar.com.
The online database will then identify the meat and provide information about the life of the cattle such as:
- Cattle - origin, breed, sex, picture, date of birth, age, pasture fed on, slaughter weight, slaughter date
- Breeder - picture, name, address and a map with location of farm
- Health – name of vet, address, qualifications and vaccines given
- Slaughter house – company name, address and map with location
- Recipe suggestions
La Cabaña sources its meat from a group of 75 Argentinean farmers raising British cattle breeds such as Shorthorn, Hereford and Aberdeen Angus on open pampas and fed only on on natural pastures.
These breeds are chosen as they have the right amount of fat to make them perfect for grilling and steak is aged for a minimum of 30 days to bring out premium flavour. |
|
