From the interplay of fat, tannins and acidity to the Pötter family’s tradition in the Brazilian Pampas, discover the principles of beef and wine pairing and how to choose the ideal wine for each cut.
Learn why some beef cuts are known by English, Spanish, or French names, when they actually refer to different cuts, and how butchery techniques, culinary traditions, and meat quality shape the dining experience.
From Texas smoked brisket and Mexican carne asada to Canadian grilled specialties, discover the cuts, techniques, and traditions that define barbecue across the host countries of the FIFA World Cup.
From premium cuts to budget-friendly options, discover 12 choices, what makes each one unique, and how to get the best out of every cut.
News, trends, barbecue culture, and meat preparation techniques—guided by experts and science—are what give flavor to this section of the My Minerva Foods portal.
Understand how weight-loss injection drugs are changing consumption patterns and why exercise is essential to turn weight loss into health.
The Power of Meat 2026 report shows that 67% of American consumers seek information about the origin of their food. Attributes such as traceability, animal welfare, and environmental impact already influence purchasing decisions, expanding the concept of quality beyond taste.
More than just a meal, barbecue is a cultural symbol that brings together technique, memory, and social connection — and it even has a date to be celebrated.
Fresh or frozen products require specific care: is washing meat a good idea? Is it possible to refreeze it? Read the article and find out.
