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Kitchen4 minStoring Beef at −18 °C and Thawing It
Why a stable −18 °C matters, how long vacuum-packed beef keeps, how long a 0.6 to 5.5 kg cut takes to thaw and how to plan thawing for a banquet.
For business3 minBeef Trimmings 70/30, 80/20, 90/10: What the Numbers Mean
The first number is lean meat, the second is fat. How fat content changes juiciness, shrinkage and cost, what to use for burgers and sausages, and how to blend 90/10 with 70/30 into 80/20.
Origin3 minNelore vs Angus: How Brazilian Beef Is Different
What the Nelore breed is, how its meat differs from Angus in flavour and texture, why 70/30 feeding matters, how to read the SIF stamp and what it means for a kitchen.
Cuts3 minBeef Cut Names: English and Brazilian
Ribeye, striploin, tenderloin, eye round, tongue, cheeks, trimmings — what they are called in English and in Brazilian specifications. Plus chain on/off, Swiss cut, CL and IQF.
