The Argentine Association of Hereford Breeders is making progress in consolidating a certified meat production model.
The agreement signed with Frigorífico y Matadero El Mercedino will allow Hereford partners and breeders to supply the local market with the Argentine Hereford Beef seal.
According to the entity, on this occasion, the animals that give rise to the certified Hereford meat come from Caldenes SA, a leading Argentine livestock company with more than 70 years of experience, specifically through its renowned Cabaña Jotab, located in Cañada Seca, in the northwest of Buenos Aires.
“At Caldenes, we work with the confident that meat quality begins long before slaughter. Every genetic decision, every management practice, and every certification we implement aims at the same goal: to bring consumers a product we can be proud of ,” says Paulo Prado, Commercial Manager of Caldenes SA.
He adds: “ Among other tools, we work with the Ubi Meat platform, which allows us to measure marbling and classify the carcass as Prime, Choice, or Select . The alliance with Hereford Argentine and El Mercedino allows us to close that virtuous circle: from field to table, with identity and with evidence.”
In this context, another important point is that the certified Hereford meat that reaches the consumer has a complete and verifiable history.
The process begins with animals raised under strict animal welfare standards and fed with agricultural production certified by RTRS and Aapresid, which guarantees quality protein, energy and fiber for livestock production.
Each animal has its own unique digital identity on the blockchain through the Origino platform, which allows the entire chain to be securely and immutably registered and verified: origin, breeding, feeding, slaughter and processing.
The information is accessible to the consumer through the QR code that appears on each product label.
Thus, by scanning the QR code on the label, the consumer accesses in seconds the complete history of the cut: the establishment where the animal was raised, its production system, the date and place of slaughter, the average weight of the lot and the complete journey of the product to the point of sale.
In this way, it is a tool that not only guarantees transparency, but also educates the consumer and strengthens the link between the field and the table.
The Hereford breed has been in Argentine for more than 160 years and is the most widespread in the country.
Its meat is distinguished by consistent tenderness in all cuts, an even and balanced flavor, excellent performance in the kitchen, and a production system aligned with animal welfare and sustainable production.
As Juan Manuel Aloé, Executive Director of Hereford Argentine, emphasized: “The goal is to showcase the quality of the final product that the breed achieves, not only in the field, but also on the consumer’s table. Juicy, tender, flavorful meat, with all the attributes that make Hereford unique.”
