Learn from chef Migue Viscido which cuts to choose, how to control the temperature, and the key steps to follow to prepare succulent, flavor-packed meat in a barrel smoker.
With a projected GDP of R$ 1.25 trillion in 2026, the livestock sector extends beyond food production. Through the logic of circularity, its co-products find their way into medicines, cosmetics, clothing, furniture, fertilizers, and energy.
The liquid that appears in the frying pan is related to the meat's composition, the temperature, freezing, and the cooking method. Find out what happens and how to reduce this effect.
Cuts, fat ratio, and preparation technique determine the outcome of the burger; understanding this relationship helps create combinations for different tastes and occasions.
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.
Understand the differences between the main beef cuts and discover which ones are best suited to each cooking method.
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.
