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Black Angus, Miguel Vergara -

The two main values Grupo Miguel Vergara is based on are the passion for the countryside and respect for animals. This family business has dedicated its life to transform itself around cattle ranch in a current corporate holding of 100% Spanish capital. Three generations have worked day by day to offer the best meat the national production can offer from the selected breads, with big focus on Black Angus breed, fed for 300 days in grain.

Over three decades of dedication to the beef industry have contributed knowledge that has been applied to each phase of the business in order to obtain meat of exceptional quality that always has homogeneous characteristics.

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Any lover of meat will know the term Wagyu; it’s known as one of the most prized and notably expensive cuts of beef you can find. But what is actually behind the expensive price tag, and what makes Wagyu truly the best? In this article we break down everything you need to know about the Wagyu beef – from its origins to mastering the perfect cooking method to create the best steak. Where does Wagyu come from? Wagyu beef originates from Japan and although the term ‘Wagyu’ sounds rather fancy, it simply means Japanese cow (Wa – Japanese, Gyu –...

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Wagyu -

  WAGYU OR KOBE? ALL ABOUT THE ORIGIN OF THE WAGYU BREED. A few years ago almost no one, except that he was a true connoisseur of Japanese cuisine, had heard the word "wagyu". Back then, it was somewhat more common to hear about Kobe beef and Kobe meat in general. In these years, thanks above all to our work making known the incredible quality of wagyu beef, there are more who have heard this term. But many still recognize only the term Kobe, and believe that wagyu is something very different, when in fact it is not.With this article,...

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Spain is a country with lots of flavour. One of the best ways to enjoy so is by exploring its food markets: traditional places where visitors can find the freshest fruits, vegetables, meats and fishes. Some of the most famous markets include the Boquería in Barcelona, San Miguel in Madrid  or the Lonja del Barranco in Seville.

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Forget sunny beaches and scorching summer temperatures, in Spain seafood is a Christmas food. With many types of shellfish in season in December and oodles of holiday recipes calling for prawns and fish, the fish mongers are stocked up this month. But what are they selling? Read on…

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