News & Events2021-11-05T19:33:56+00:00

News & Events

Stay up to date on happenings at Miniat and across the industry.

701, 2021

Meet Our Culinary Team: Chef John Draz

January 7th, 2021|

Over the past year, many of us have found ourselves cooking more meals at home! If you are ready to change up your meal plans or just love trying out new recipes, Miniat’s Culinary Team has developed some delicious, culinary-inspired, easy-to-prep meals. First up is a savory pork recipe from Executive Research Chef, John Draz.

Meet Our Culinary Team: Chef John Draz

Over the past year, many of us have found ourselves cooking more meals at home! If you are ready to change up your meal plans or just love trying out new recipes, Miniat’s Culinary Team has developed some delicious, culinary-inspired, easy-to-prep meals. First up is a savory pork recipe from Executive Research Chef, John Draz.

Exploring the 6 Benefits of Sous Vide: Streamlined Operations

Opting for precooked proteins to be finished by your team allows you to streamline your operations and shift your staffing model to focus on the critical customer experience, without the risk of food safety or quality implications.

Exploring the Six Benefits of Sous Vide: VERSATILITY

One of the primary benefits of utilizing sous-vide products is the versatility of reheat options and finishing methods. Your kitchen staff can use your existing equipment to bring proteins, grains, legumes, or vegetables to their proper temperature within the sealed bag.

Miniat Cares: Farmers to Families Food Box Program

As a manufacturer of custom-crafted protein solutions, Miniat was selected as a supplier in the USDA’s Farmers to Families Program. Lean proteins are one of the most widely requested items at food banks. Individuals know that meat provides many beneficial nutrients to support a healthy diet. This is particularly true for children who benefit greatly from eating a diet that includes animal proteins.

Exploring the Six Benefits of Sous Vide: FOOD SAFETY

One of the greatest threats to a restaurant or foodservice brand is the spread of foodborne illness. Customers experiencing sickness, hospitalization, or worse yet death, as a result of your

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