Family barbecue: Brazil’s favorite celebration

Every celebration seems to call for the same thing: people gathered together, good food and a fire going. It doesn’t matter what the occasion is. In Brazil, if there is a reason to celebrate, chances are there will be a grill at the center of the party.

The numbers confirm that impression. According to an Exame report, a survey conducted by consultancy Saga, in technical partnership with QualiBest, reinforces the social nature of barbecue in Brazil. According to the survey, 84% of respondents say they have barbecues to see people again, while half associate special dates with this kind of gathering. In addition, 70% usually bring together mainly family members. The national average is 15 barbecues a year.

Browse the content:

• Celebration and tradition
• Barbecue is also synonymous with emotional health
• The biggest challenge for hosts: calculating without getting it wrong
• From choosing the cut to setting the party mood

Celebration and tradition

Beyond the emotional bond, barbecue carries a symbolic role in Brazilian culture. It began with the fires lit by Indigenous peoples and later with the customs of the gauchos in the country’s South, and spread until it became synonymous with gathering in practically every region — from ground-cooked ribs to urban parrillas, not to mention Amazonian fish grilled over charcoal. In the end, celebrating has almost become synonymous with bringing people together around meat.

Barbecue is also synonymous with emotional health

Behind this tradition lies something science has also been trying to understand: why does eating with others make us feel so good? 

The 2025 World Happiness Report, produced by the Wellbeing Research Centre at the University of Oxford in partnership with Gallup and the United Nations (UN), found that sharing meals strengthens social bonds, reduces stress and increases well-being. It also found that Brazilians are among the peoples who most practice this habit in the world. According to the Brazilian Food Industry Association (ABIA), which analyzed the report’s data, Brazil’s population has, on average, nearly 5 lunches and 4.6 dinners a week in the company of people they know — a frequency 35% higher than the global average.

A study by Harvard Kennedy School, led by researcher Micah Kaats, went further: it showed that sharing meals can affect life satisfaction to a degree similar to income or employment. The survey also identified a troubling figure on the other end of the spectrum: in the United States, one in four people reported having eaten every meal of the day alone, a striking jump compared with two decades ago.

It is no coincidence that the Food Guide for the Brazilian Population, from the Ministry of Health, devotes space to the topic of commensality, the act of eating with others. The document recommends prioritizing meals in company whenever possible and notes that this habit supports digestion, helps control how much is eaten and strengthens family and social bonds, promoting pleasure and well-being. In other words: bringing people together around the table — or the grill — is not just a matter of affection. According to science, it is also a way of taking care of your own emotional health.

Read also: What defines the perfect barbecue?

The biggest challenge for hosts: calculating without getting it wrong

For this moment to be perfect, the barbecue has to be a pleasure from the start, which requires planning. To do that, it is essential to know how to estimate food quantities as accurately as possible so there is neither too little nor too much. In practice, this kind of calculation is one of the main sources of stress for whoever is organizing the celebration and also what most separates a smooth barbecue from a last-minute scramble. 

Tools such as the My Minerva Barbecue Calculator were created to solve this problem. With a few clicks, it helps estimate the ideal amount of meat, side dishes and drinks according to the number of guests, freeing the host to enjoy what really matters at the celebration.

From choosing the cut to setting the party mood

Once the numbers are settled, what remains is the part that also defines whether the celebration succeeds: the choice of meat. It is no coincidence that, among Brazilians who barbecue frequently, beef still dominates, appearing in 6 out of 10 gatherings, according to Kantar.

With selected, tender cuts ready for the grill, Minerva Foods’ Estância 92 line combines flavor, quality and convenience in preparation. These are qualities that make a difference both for those who already know their way around a grill and for those who are just beginning to discover the pleasure of preparing a good barbecue. Picanha, ancho, flank steak, entrecôte, rump cap and chorizo are among the options that help turn any meal into a special moment, just as every celebration deserves. 

In the end, the lesson behind any barbecue party is always the same: the food may be what brings everyone together, but what stays are the conversations, the laughter and the time shared with those you love. The right meat and easier planning simply ensure that this time is enjoyed as it should be: without haste and without worry.