To speak of Argentine beef is to speak of much more than just a product; it is to speak of territory, livestock farming, tradition, and, above all, a very particular way of understanding meat. In Argentina, meat is part of daily culture: the asado brings families and...
Beyond Beef: Other Types of Meat That Can Enrich Your Restaurant's Menu When we think of a restaurant menu, beef usually takes a leading role. Premium cuts, aging processes, origins, and breeds are some of the aspects that make a difference in many gastronomic...
Identifying a good cut of meat is a skill that goes far beyond knowing a specific cut or breed. In the professional catering sector, knowing how to visually interpret a cut before cooking it is a very valuable tool for anticipating its behavior in the kitchen and...
Choosing the right meat for professional kitchens for each type of cooking is a key decision in any restaurant. Not all cuts perform the same when grilled, griddled, or slow-cooked, and selecting the correct cut can make the difference between an average dish and a...
Meat consumption in the professional restaurant sector is entering 2026 with a more mature and strategic outlook. After several years marked by market volatility, rising operating costs and changing consumer expectations, the HORECA sector has learned that the key is...
The selection of meat is one of the most decisive factors in any professional kitchen. It not only influences the final flavor of the dish, but also the product yield, service consistency, time management in the kitchen, and cost control. An inadequate decision in...
