Michael Miniat, our founder, started the company by selling meat to the people of Chicago from a  horse drawn carriage in 1896. By the 1940s, the business had expanded to using refrigerated trucks on multiple routes across the city.

The meat industry changed dramatically in the 1950s and 1960s as US regulatory and food safety protocols began taking shape. Miniat proudly evolved its processes to exceed those new standards.

In the 1980s, Miniat pioneered sous vide cooking technology in North America for use in large-scale meat manufacturing—a breakthrough that is still the foundation for our products’ consistency, quality, and culinary precision today.

Miniat continues to develop and manufacture a wide variety of meat-based protein and animal fat solutions for our customers. We look to the horizon to prepare for what the future might bring to the industry and innovate alongside our partners.