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Campo Grande

<p><style type="text/css" id="isPasted"></style><span data-sheets-userformat="{&quot;2&quot;:12732,&quot;5&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;6&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;7&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;8&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:{&quot;1&quot;:2,&quot;2&quot;:0}},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;10&quot;:2,&quot;11&quot;:4,&quot;15&quot;:&quot;Roboto&quot;,&quot;16&quot;:11}" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;All of our cattle are verified to be aged anywhere from 5 to 12 years. This age is determined by the dentition and lot numbers. Aged meats usually have a stronger smell compared to younger aged beef. The majority of Spain-sourced Vaca Vieja is grain-fed which may produce a slightly different flavor profile than 100% grass-fed!&quot;}" style="font-size: 14px; font-family: Verdana, Geneva, sans-serif; font-weight: normal; font-style: normal;">All of our cattle are verified to be aged anywhere from 5 to 12 years. This age is determined by the dentition and lot numbers. Aged meats usually have a stronger aroma compared to younger aged beef. The majority of Spain-sourced Vaca Vieja is grain-fed which may produce a slightly different flavor profile than 100% grass-fed!</span></p>

All of our cattle are verified to be aged anywhere from 5 to 12 years. This age is determined by the dentition and lot numbers. Aged meats usually have a stronger aroma compared to younger aged beef. The majority of Spain-sourced Vaca Vieja is grain-

How long are your cattle aged?

Product & Sourcing

What is Campo Grande?

Is Campo Grande good for farmers?

What packaging do you use?

Do you sell wholesale?

About Campo Grande

Where does Campo Grande source their products from?

What are the nutritional facts for your meats?

Where are your pigs raised and butchered?

Can I purchase individual cuts?

Do you sell pork butt?

How much salt is in the meat?

Do you sell grass-fed beef?

Is Campo Grande seafood wild-caught?

Do you sell Heritage Pork?

What’s the Vaca Vieja?

Why is the Vaca Vieja a special meat?

Which is the most tender cut?

What is the time between harvest and shipping?

Is your iberico pork box Iberico bellota or is it Campo/different grade?

Does your meat come from the black hock pigs (pata negra)? Are they acorn fed or grain fed pigs?

When will I receive my order?

How can I view my order status?

How much does shipping cost?

Where do you deliver?

Am I able to track my delivery?

How will my meat and seafood be shipped?

How long does the dry ice last?

Do I need to be present the moment my shipment arrives?

How can I change an order after it was placed?

When will my order be shipped?

What happens if an item in my order goes out of stock?

Refund Policy

Orders & Shipping

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How do I cancel a subscription?

Do you offer discounts?

Do you have a referral program?

When will my credit card be charged?

Is my credit card secure?

Can I place an order without subscribing?

Account & Subscription

Where can I find all of your recipes and cooking tips?

Do you have any recommendations on best cooking methods for the presa versus the pluma?

How long are your cattle aged?Updated a year ago