Our Beef
Grass-fed. Grass-finished. Raised with care, made to nourish.
Why We Choose Grass-Fed
We believe food should fuel more than just your body — it should support your health, honour the land, and reflect how things were meant to be. That’s why every cut we offer is 100% grass-fed and grass-finished, raised without hormones, routine antibiotics, or industrial shortcuts.
But not all grass-fed beef is created equal. At Valeur, we go further — from how we raise our cattle to how we age and portion every cut, we’re focused on quality you can feel and taste.
It is better for you
Grass-fed beef isn’t just a label — it’s a different nutritional experience.
More Omega-3s
Essential for heart and brain health, omega-3 fatty acids are significantly higher in grass-fed beef.
Stronger Immune Support
Grass-fed contains more antioxidants like vitamin A, E, and glutathione, and more CLA — a fatty acid linked to reduced cancer risk, improved metabolism, and better immune response.
Heart-Friendly Fat Profile
With less total fat and saturated fat, and more beneficial unsaturated fats, grass-fed is naturally leaner — and more aligned with heart-healthy eating.
Better for the Land — and the Animal
Natural Lives, Better Meat
Our cattle live outdoors, graze freely, and eat what their bodies were made to digest: grass. That leads to healthier animals — and a cleaner, safer final product.
Regenerative Grazing
Grass-fed farming helps build soil health, reduce erosion, and support local ecosystems. It’s better for the planet, not just the product.
No Feedlots
From pasture to plate, our cattle are raised slowly and humanely — without confinement or shortcuts.
Wondering if Grass-Fed is Really Better?
Here's what makes our grass-fed beef different.
Yes — when it’s truly grass-fed and finished.
Beef raised on pasture from start to finish naturally contains more omega-3s, CLA, and antioxidants like vitamins A and E. It also has a better fat profile — leaner, cleaner, and without the additives often found in grain-fed systems. But it’s not just about being grass-fed. With Valeur, you're getting beef raised the right way: hormone-free, pasture-raised in Paraguay’s native grasslands, and fully traceable from ranch to table.
A few key things:
We wet-age every cut for at least 30 days to ensure tenderness and depth of flavor. Our chilled beef holds a 120-day shelf life — a global benchmark made possible by processing in BRCGS-certified and Halal-certified facilities. And we oversee the full supply chain, from our own ranches in Paraguay to cold storage in Canada — no third-party shortcuts.
Not with Valeur. Some grass-fed beef can taste “grassy” or overly lean — but the native pastures of Paraguay produce a smooth, clean flavor with natural marbling. It’s bold and rich, but never overpowering. Many of our customers say it’s the first grass-fed beef they’ve truly enjoyed.
Grass-fed beef cooks faster than grain-fed because it's leaner, so keep an eye on temperature. Use a meat thermometer and aim for medium-rare to medium. Let the meat rest before serving. Our aging process helps deliver tenderness, but low and slow always wins.
Because we oversee the entire process — from pasture to packaging — to ensure unmatched quality and consistency. Our cattle are raised on our own family ranches in Paraguay’s northern Chaco, as well as partner farms that meet the same high standards.
All beef is processed in state-of-the-art facilities that are both Halal-certified and BRCGS-certified, meeting some of the most rigorous global benchmarks for food safety, hygiene, and traceability. With full control of the cold chain, you get beef you can trust — every time.
Paraguay’s beef industry meets rigorous international standards. In 2024, it was approved for import into Canada after detailed evaluation by the CFIA. Our beef is processed in world-class, export-approved facilities, vacuum-sealed at the source, and shipped under strict cold-chain conditions — giving it an industry-leading 120-day shelf life.
Why Paraguay?
Paraguay is one of the world’s most respected — and still largely undiscovered — beef producers. With year-round grazing, a strong export infrastructure, and a national culture of ranching excellence, Paraguay now exports to over 59 countries worldwide.
What about the grasslands of the Chaco? They don’t just produce beef; they also give it its unique taste.
Learn Why
