Despite Many Challenges, Grassfed Beef Could Go Mainstream


Source: “Despite Many Challenges, Grassfed Beef Could Go Mainstream.” Civil Eats. N.p., 07 June 2017. Web. 13 June 2017.

Grassfed beef is on the rise to meet consumer expectations. In an article written by Lisa Held, facts show that “demand has shifted toward natural and organic foods”. As a whole we are becoming more concern for health, animal welfare, and sustainability. This article touches upon the demand for natural products as well as challenges that come from such desires.

Check out Held’s article on Civil Eats for a view of the dramatic change being recognized by consumers.

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Biscayne Green Event

We were invited to be part of this fantastic and unique initiative. Over the course of 20 days, the Downtown Development Authority’s pop-up promenade saw over 17,000 attendees, dozens of events, and hundreds of thousands of positive reactions from everybody. We did our part on the wood fired grill, where we prepared for the crowd our best seller menu: Choripan (organic pork sausage sandwich), Morcipan (blood sausage sandwich) and Steak Sandwich made with 100% grass fed flap meat (vacio).

It was a great experience, we were happy and we all share communal happiness!

Many THANKS to Prism Creative Group – Isabella and Rosario for inviting us to be part of such a wonderful event.

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Today’s Global Beef Industry Factoids

In attending the 2016 World Meat Congress conference in Uruguay, we learned a great deal of the latest events and data in today’s beef industry across the globe. Some highlights were on the countries that farmed the most beef cows vs. the most dairy cows. Did you know that over 66% of the cows throughout the entire continent of North America are beef cows? We also learned that the entire continent is considered feedlot land in the global beef finishing system. Meanwhile, Uruguay is known to be mainly pasture land for its cattle, hence, why our grass fed beef is labeled as “100% Grass Fed Beef”. See these WMC infographics for a closer look:


Fufi’s Empanadas

Our Gaucho amiga, Florencia Anaya is the mastermind behind the amazing and artisanal empanadas that you’ve probably tried if you’ve attended any of our events. Owner of Fufi’s Empanadas, her business was born as an inspiration from her grandmother’s empanada recipe. The more people tried them, the more she discovered how much they liked them, and the rest is history.

Ranging from cheese and creamed spinach to our very own Gaucho Ranch grass-fed beef, Fufi’s Empanadas vary in delicious and exquisite fillings and are known for being “clean” food, with a concentration on the flavors, a little extra oil and no extra fat. You can try her recipe at Vice City Bean, Miami Flea events, Canvas Miami, Rail 71 Cafe, and every month at our Gaucho tasting events!

Florencia and Fufi’s Empanadas have been featured in the Fall 2016 issue of Edible South Florida. Read the article, Elevating Empanadas by Gretchen Schmidt below, or go to their website to subscribe.

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Florencia Anaya likes to tell people she really doesn’t have a family culinary background. Her mother didn’t cook and neither did her grandmothers –  well one made rice and ketchup, she jokes. But during her childhood in Buenos Aires, Anaya says one of her grandmothers eventually tried her hand at spinach and beef empanadas, and they turned out to be so tasty, they became a family favorite.

As a teenager Anaya never forgot those savory pastry pockets, even during a whirlwind of travel and jobs. At 17, she moved to the United States to take a seasonal internship in hospitality management in Keystone, Colorado. Soon she was working three jobs – in retail and in ski rentals. She returned to Argentina for school and came back to Colorado.

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An Evening with Il Italian Gaucho, Chef Mazzon Ivo

Organic Pork Sausage & Blood Sausage Risotto, fresh Gaucho Ranch grass-fed beef, and small bites from Fufi’s empanadas and Mimmo’s Mozzarella were just a few of the delicious treats that were served at last Friday’s tasting event. Featuring Chef Mazzon Ivo (former chef of Joey’s in Wynwood), Gaucho Amigos joined together to enjoy a night of delectable food and fun. Fortunately, we do these tasting events every month, so join us next time! To keep up with when our next event is, follow us on Facebook, Instagram, and Twitter!

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The Dizzying Grandeur of 21st-Century Agriculture

The scope of agriculture has evolved tremendously in the past few decades. It has transformed into an industry where larger and larger amounts of products are being produced and shipped at extremely rapid rates. Many of these products include fruits, vegetables, and meat.

Check out this New York Times Magazine article, an eye-opening photographic account of massive agriculture from around the nation. See firsthand how food is produced, to make informed decisions about your food choices.

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Photo and Video by: George Steinmetz, New York Times,  October 5, 2016

Our industrialized food system nourishes more people, at lower cost, than any comparable system in history. It also exerts a terrifyingly massive influence on our health and our environment. Photographer George Steinmetz spent nearly a year traveling the country to capture that system, in all its scope, grandeur and dizzying scale. His photographs are all the more remarkable for the fact that so few large food producers are willing to open themselves to this sort of public view.

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The Science Behind A Great Steak

Everyone has a different idea of what makes the perfect steak, but most of us strive for a meal that is tender, flavorful, and safe to eat. In this article, we will take a closer look at the science behind cooking steak to learn how to make a mouthwatering masterpiece of meat.

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Written by: Pablo Liberato, Healthy Miami- Issue 39, August 2016

 AGING: This is the process of preparing beef for consumption mainly by breaking down the connective tissue. There are two ways to treat the meat and naturally build the kind of flavor that marinating cannot do.

A.) WET AGING: The individual cuts are vacuum sealed in plastic bags and kept refrigerated for a long period of time; this method is popular with producers, wholesalers, and retailers because it takes less time and there is no moisture loss.

B.) DRY AGING: The side of beef rests in a refrigerator (usually hanging from a hook). The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef and flavor taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

View the full issue >>