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.
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 family butcher shop to demonstrations across Brazil and around the world, this specialist has built a career dedicated to meat cuts, barbecue, and showcasing the value of meat.
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 premium cuts to budget-friendly options, discover 12 choices, what makes each one unique, and how to get the best out of every cut.
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.
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.
