OUR MISSION:

To provide extraordinary meat from retired breeding cows for consumers committed to their health, ethical treatment of animals, and environmental sustainability.

OUR VISION:

Human beings nourished in body and soul by healthy animals that contribute to the regeneration of nature.

OUR VALUES:

Human Flourishing: We aim to contribute to a rich, healthy, and joyful life through the consumption of food that is beneficial for both the individual and society.
Animal Flourishing: We prioritize the well-being and dignity of animals, treating them with the respect their sacrifice deserves.
Natural Flourishing: We operate in an environmentally friendly manner, regenerating soil, local flora, and fauna.
Quality: We offer the highest quality meat, ensuring freshness, flavor, and food safety in each of our products.
Transparency: We are transparent in our practices and processes, providing our customers with detailed information about the origin and production of our products.
Ethics: We act with integrity and ethics in all our operations, promoting values of responsibility and justice in our supply chain and business relationships.
Education: We value consumer education and awareness, working to inform and empower our customers about the healthiest, most ethical, and most sustainable food choices.

WHAT WE DO?

We offer quality meat from organic, humane, and regenerative production systems. As farmers and butchers, we are committed to practices that respect the natural environment, ensure the welfare of animals, and above all, the taste and health of consumers. Additionally, we are dedicated to educating our customers about the benefits of consuming meat in a healthy, ethical, and responsible way, promoting a deeper connection with the origin of the food they consume.

WHO WE ARE?

We are a company committed to animal welfare, environmental health, and customer satisfaction. We are passionate about offering products of exceptional quality, produced in an ethical and sustainable manner.

Federico Sánchez

Originally from Mexico City, Federico has been passionate about meat for 18 years, during which he has held various executive positions in the industry. Currently working at Operator Brasa Blanca, he specializes in offering gastronomic events and grilling courses across the country. Additionally, he has developed significant expertise in the International Meat Market and is dedicated to promoting sustainable meat consumption.

Jocelyn Porras

She is a versatile professional with a great passion for the culinary world, design, and architecture. With a career spanning 20 years in the gastronomy field, she had the opportunity to work in prestigious Michelin-starred restaurants such as La Sucursal (IVAM) in Valencia, Spain, and El Bulli in Catalonia, Spain. She learned and perfected her craft under the guidance of the industry's best. In Baja California and Baja California Sur, she led the food and beverage department in gastronomic projects such as Corazón de Tierra Restaurant in Valle de Guadalupe, El Merkado in San José del Cabo, Hotel Solaz, Puerto Raíz, as well as Animalon by the Sea and Restaurants of Grupo Solmar in Cabo San Lucas. Currently, she is an entrepreneur and partner at Brasa Blanca, a company dedicated to offering culinary solutions aligned with a philosophy of conscious work, excellence, and sustainability.

Fred Kofman

Fred Kofman is an executive coach and leadership and culture advisor. PhD in Economics from the University of California, Berkeley. Founder and president of the Conscious Business Center. He founded and chaired his own global consulting company - Axialent - delivering leadership programs to more than 15,000 executives worldwide. In 2018, he accepted the position of vice president of Google and leadership and culture advisor to the CEO's office. The same year, he partnered with the TEC of Monterrey creating the Conscious Leadership Center. Previously he was vice president of executive development at LinkedIn. Fred is the author of the trilogy Metamanagement (2001), The Conscious Company (2008), and The Revolution of Meaning (2018).

Learn more about Fred Kofman

Magda Enciso

As an entrepreneur, CEO, and Co-Founder of the Conscious Business Center International, she is a visionary, innovative, and conscious leader. She is focused on promoting "Human Flourishing" through Fred Kofman's philosophy and living consciously. She is currently recognized as a pioneer in online business coach training, consolidating a community of over 28,000 members in 30 countries.

Additionally, she is a specialist in emotional healing therapies with horses and animal communication. She facilitates innovative workshops that combine spiritual and therapeutic techniques to promote holistic healing and human flourishing.

Learn more about Magda Enciso

WHAT IS REGENERATIVE BUTCHERY?

Regenerative meat is associated with responsible consumers seeking the highest quality gastronomic experiences. It is a conscious act that provides culinary pleasure and nourishment in a comprehensive way, making a decision that resonates with every bite and leaves a positive footprint on the world.

Opting for regenerative meat brings significant benefits to your health and palate.

Firstly, you will enjoy more nutritious meat with higher levels of omega-3 fatty acids, amino acids, and antioxidants, thereby enhancing the nutritional value of your meals.
Secondly, the premium quality of regenerative meat translates into a unique sensory experience: a tender texture and a deeper, more authentic flavor. These characteristics are the direct result of animal welfare throughout the production process, where animals are raised in natural environments and fed without hormones or antibiotics that alter their purity.
Thirdly, cooking with regenerative meat is a pleasure in itself. Its natural flavor and intrinsic quality eliminate the need for artificial additives: you only need salt and pepper to enhance its natural flavors and create truly memorable dishes.

This is possible because regenerative meat is produced through sustainable practices such as pasture rotation and planned grazing. This meat actively contributes to ecosystem regeneration. By feeding on grass and avoiding chemicals and pesticides, animals not only live healthier, stress-free lives but also help restore soil health, retain carbon, and promote biodiversity.

CONSUMER FLOURISHING

Taste: Regenerative livestock farming values the quality of meat flavor, as animals are raised in natural environments and fed healthier diets, which can contribute to a more authentic and robust taste.
Quality: Emphasis is placed on meat quality, not only in terms of taste but also in terms of texture and nutritional characteristics, promoting the production of high-quality meat.
Health: Meat from regenerative systems is often promoted as healthier, as it typically has improved nutritional profiles due to grass-fed diets and the absence of chemicals and antibiotics.
Economy: Local economy and financial sustainability for both producers and consumers are highlighted, promoting the purchase of local products and supporting regional food systems.
Convenience: Although it may vary, regenerative livestock farming often seeks to provide convenient options for consumers, such as conveniently packaged meat cuts.
Traceability: Traceability is a key aspect in regenerative livestock farming, allowing consumers to track the origin of meat and understand production practices to make informed and ethical decisions.
Education: Consumer education about the benefits of regenerative livestock farming, positive environmental impacts, and the importance of supporting sustainable agricultural practices is encouraged.

ANIMAL FLOURISHING

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Registered Livestock (Balancer, Angus): Choosing registered cattle breeds such as Balancer (a mix of Angus and Gelber) or Angus can be part of the strategy to optimize adaptability and resilience to the local environment.
Grass-Fed Feeding: Prioritizing pasture-based feeding for livestock not only improves meat quality but also contributes to soil health and system sustainability.
Finishing with Organic Feed: Complementing feeding with the use of organic feed maintains system integrity and minimizes environmental impact.
Comprehensive Care: There is a focus on the overall welfare of livestock, including regular veterinary care, protection against extreme weather conditions, and promoting an environment that allows for natural behavior.
Long, Full, and Reproductive Life: Providing conditions that allow for a healthy and full life for livestock, including natural reproduction and consideration of practices that enable a longer and more productive life.
Local and Humane Slaughter (Stress-Free): When it comes time for slaughter, emphasis is placed on the importance of local slaughter to reduce transportation stress and ensure humane and ethical practices in the process.
Economics and Ethics of Animal Consumption: Consideration of the ethics of meat consumption, fostering transparency in production systems, and promoting respect for animals that have contributed to the food supply.

ENVIRONMENTAL FLOURISHING

Soil Regeneration: Focus on practices that increase soil health, such as crop rotation, minimal tillage, and strategies that promote soil microbial activity.
Land Utilization: Efficient use of land through careful pasture management, allowing for periods of rest for natural vegetation regeneration.
Intensive Grazing: Instead of overgrazing, planned and rotational grazing is implemented, moving livestock to different areas to avoid soil degradation and encourage vegetation growth.
Water Economy: Practices that minimize water use, such as rainwater harvesting and storage, implementation of efficient irrigation systems, and choosing livestock breeds adapted to local climates.
Fauna Recovery: Promoting biodiversity by creating healthy habitats for local species, promoting coexistence between livestock and wildlife.
Microclimate Improvement: Regenerative practices can contribute to microclimate improvement by increasing vegetation cover, reducing soil erosion, and improving water retention in the soil.
Transportation Reduction: Focus on localized production systems to reduce the need for long-distance transportation of livestock and related products.

WHAT IS BRASA BLANCA CRAFT MEAT?

Cows and Bulls for Breeding with genetic and historical traceability
Grass-fed, finished with organic grains (for 2 months)
Comprehensively cared for (in accordance with their nature)
Locally and humanely slaughtered (stress-free)
Super Premium cuts with certified quality
Dry-aged in our own cellar (for 30-60 days)
Frozen and shipped directly