A Perfect Business Model: From the Ranch to Your T...

A Perfect Business Model: From the Ranch to Your Table

The Lopez Pérez family have been cattle farmers all their lives. To take advantage of genetic advances and add value to their animals, they process their livestock for sale. Their project has been quite successful both with restaurants and end consumers, and that is how Hacienda San José began to position themselves in the market.

It should be noted that, according to the United States Department of Agriculture (USDA), the organization responsible for the grading of meat and poultry, Hacienda San José’s beef has been given a Prime Grade, a distinction that only about two percent of inspected meat receives. This means that the beef’s abundant marbling makes it more tender and flavorful. 

“We take care of the whole process, from raising and breeding to selling high-quality, gourmet, American cuts of beef. We are focusing on Black Baldy, one of the best crossbred beef cattle types,” said Rodrigo López Pérez, founding member of Hacienda San José.

Black Baldy is produced by crossing Hereford cattle with Black Angus. The characteristic red hue of the Hereford is replaced by a beautiful solid black.

This crossbred is mainly used for beef production, although thanks to the ease of birthing that is characteristic of Black Baldy, their maternal ability, and excellent fertility, some farmers prefer to raise them as breeding stock. 

The cuts of beef of this breed are leaner, extremely juicy, and incomparably tender.

At Hacienda San José, people are committed to the quality of the products they offer to their customers—100 percent made in Aguascalientes—so they can standardize each of the processes that start on the ranch and end on your table to generate a unique feast for the palate.

What is this process?

Work begins from the selection of stud bulls and the right choice of food and supplements offered to animals on the grazing ground. This is the best way.

This is followed by a five-month fattening period in confinement in which three different diets are given to calves in order to increase the marbling and tenderness of the meat.

After that, primary pieces of beef are matured during 21 days and then they are cut and distributed in markets. Every piece is vacuum-sealed and frozen to guarantee food innocuousness, making sure every standard is met.  

Lastly, the beef is packaged and labelled. 

  • Packaging
  • Labelling

“We are trying to forge alliances with commercial chains in the state as they have establishments where we can sell our gourmet beef cuts. We want to reach a wider distribution with strategic partners. We also have medium- and long-term plans to get international certifications and begin exporting,” concluded Lopez Pérez.

To learn more about Hacienda San José Gourmet Beef Cuts, log on to  or follow them on Facebook and Instagram: : haciendasanjosecortes