Because cattle in South America graze freely on nearly endless pastures, having the natural vegetation as their only food, they produce leaner and more tender meat. Also in our culinary treatment, we respect those natural characteristics. We steam, roast, bake or boil the meat and freeze it immediately after cooking. We may use herbs, spices, stock and vegetables that enhance the flavour, but never to excess. Cooking methods and ingredient formulations are always adapted to the specific tastes of each country.