The quality of parenting in Abrasador, from generation to generation

Scorching group in all the pieces fit together like clockwork. Their internal organization as a brand is based on the vocation and enthusiasm for work well done Julio Ramirez borne father and his wife. In our tour of all departments, we wanted to look at the work of Alfonso Ramirez, el menor de los cinco hermanos. A la temprana edad de 5 years and had clear his vocation, loved animals very special way and I wanted to be a vet. But when he reached adolescence he parked his dream and decided to work in the kitchen of the family restaurant with his brothers, giving a 80 Daily meals and learning from deep within the effort and sacrifice involved a stove.

This experience helped him return with many more desire and determination his vocation. Years later successfully he ended the career of Veterinary, It is one of the best in his class. And he thought about starting a master when he got a job offer from the clinic Veterinary Center Montes de Toledo, in which continues to work today.

alfonsoThe perfect team

His work as a veterinarian has not prevented him form his own livestock farm, that at the time he joined his father to join forces. Ambos forman el equipo perfecto. Su padre sale a comprar­ – sell and brings wisdom and experience as a farmer while Alfonso brings the accounting part, health, financial. yes, He confesses that on Sundays and days is livestock to 100%.

"Professionalism, organization, quickly solve everyday problems that can lead you to a great economic loss, and of course stability ", are some of the values ​​that Alfonso out from joining exploitation.

Quality and Certification

Alfonso explains, which is very important for final product quality in genetic, feeding, the animal welfare -installations suitable according to the weather of each season, care and daily hygiene, proper handling during transport to reduce as much as possible stress-, the health status of the farm and know the right time of slaughter of each animal, something that gives it no weight, or age. This is one of the things you learned, After many years, a great professional, his father.

Regarding Certification, Alfonso stresses its importance since the document ensures traceability and guarantees the key points listed above, how the most important quality for a given. "It's all very controlled", assures, "Through the tag code from a ham you can know what day sucker born, who was his mother and father, where he was raised and fattened ... "and soon, get moving, "We will see a picture of the pig face".

For example in calves, Alfonso account, “se certifica que la alimentación es exclusivamente de origen vegetal y en esta explotación sólo se sacrifican terneras de 12­17 meses que van destinadas a productos Abrasador”. In this sense, wondered certification Cebo de Campo in the Iberian pig, He explains that it is "a form of Iberian in which the law requires a density of 15 pigs per hectare, the minimum age at slaughter is 12 months and the minimum stay before slaughter on the extensive exploitation is 60 days. Being the pig feeding and feed both the products offered by the field itself and have room to walk, we obtain a high quality product, a beef with a fat marbling, giving greater intensity in taste.

If the animal does not meet the quality required to be a Scorching product is sold in foreign markets thus ensuring homogeneity in the product served to the associated restaurants and end client Abrasador.

alfonso3

Passion for their work

Alfonso has recognized the difficulty of finding skilled labor who loves this work and fortunate to have Ana in the exploitation of Iberian pork, a great professional in breeding, that passionate about his job and has joined our project.

If there is something that Alfonso enjoys and it has been doing since childhood, accompanied by his father, every day is to visit the mother cows, see the state in which they are, control and supervise their births, the stage of gestation and watch the calves in their first days of life.

further, another satisfaction, definitely, It is the teamwork that has made Scorching year after year to get high quality products, testing and changes in breeding to obtain the desired product later comes to chain restaurants throughout Spain.

 

Cattle with the best genetic Dispensed letters Abrasador

Select the veal with the best geneistica on farms of all Spainña, and subsequently fed crinan in Montes de Toledo.

The results in the field have always been the result of hard work and effort. Well knows Julio Ramirez Sanz, that for 40 years dedicated to the world of livestock on his farm in Menasalbas (Toledo). Focused on beef cattle and Iberian, their cattle are taken care to detail, starting feeding with, always with natural products, looking for a great contribution of nutrients, looking for the maximum comfort of its animals, bred in the nature of the mountains of Toledo and very exhaustive genetic control.

The world of livestock requires perseverance, honesty and a great responsibility to always provide the best product. Three qualities that in the case of Julio Ramirez have given the opportunity to be the supplier of the most important company that could face, Burning, the family business of their children; the restaurant chain whose main attraction, course, meats are grilled pork and beef.

AbrasadorToledoterraza

Scorching terrace Toledo

But successful businesses are often not premeditated, And that's what happened with Abrasador. What began as a cafe, today is a brand that has 2 own restaurants in Toledo and Madrid and other 60 individual hoteliers who offer their cards in these meat from cattle of all national, carefully raised and fed traditionally in Castilla-La Mancha.

customers were precisely that cafe-restaurant, that led to Ramirez to try and incorporate into their menus their own flesh. What do they get with it?, maintain family farming tradition, which currently it is a sector that has been severely punished, and exercising control in each of the phases that pass the meat products before being served in the chain Abrasador.

Menasalbes estate

Menasalbes estate

The cattle are slaughtered in the slaughterhouse Montes de Toledo (Julio Ramirez is the founding partner) and is the chain itself that the recepciona in the cutting of your property, where Ramirez brothers are present in each of the phases portioning, boning and packaging of meat for shipment to restaurants Abrasador.

The quality system is therefore maximum, and checked in its production department, certifying all its meat for better industry experts and controlled by sanitary inspection that achieve a quality product whose taste makers are customers of restaurants.

It is normal, so, Scorching that owners have such extensive knowledge of the world of flesh, a watch because his country life as pleasant as possible, traditional, others are present in processes slaughterhouse, and the rest allow restaurateurs and diners from all over Spain to enjoy their wisdom in the world of grilled meats.