A map of Spain’s beef sector: four ways to matter
The business behind a restaurant’s bone-in rib steak can take many forms. This map explains four roles in Spain’s beef supply chain—without mistaking size, fame or turnover for quality.
Guides
Knowledge, techniques and practical criteria for choosing, cooking and enjoying beef.
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How to choose beef for burgers
A good burger starts before the griddle: compare the beef, fat, grind, format, label and storage without overlooking food safety.
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How to order your beef cut in Spain: equivalents for Argentina, Venezuela, Colombia and Mexico
Lomo, muchacho, punta trasera, cuete, arrachera or bife ancho: learn what to ask for at a Spanish butcher's and which differences to consider.
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Eat less meat, but better: 7 ways to recognise quality beef
Excellent beef is not defined by price, breed or ageing time alone. These seven criteria will help you choose with greater confidence.
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Chilled beef delivery: what buyers should check
Cold chain, packaging, handover and storage: key points before buying fresh beef online.
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Tomahawk, picanha or entrecôte: which cut should you choose?
Compare three popular cuts by occasion, flavour, difficulty and cooking technique.
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Premium beef for restaurants: what to look for in a supplier
A foodservice checklist: consistency, portion weights, traceability, ageing, logistics and service.
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Common mistakes when cooking premium beef
Temperature, cooking surface, resting, doneness and the grain: common mistakes that can spoil a good cut.
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How to store vacuum-packed beef at home
General advice for receiving and storing vacuum-packed beef while always following the supplier's instructions.
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What does dry-aged mean for premium beef?
Dry-aged means aged without vacuum packaging. Learn what it may add, how it differs from wet ageing and who may enjoy it.