Cut the scallops into strips of 1 cm thick and long 5 cm. Add salt and ground pepper to taste, pass it through flour (we use it integral).
Wash and cut the unpeeled red and green pepper, also in strips the same size as veal. Peel the onion, cut it into julienne (first in half and each half in thin strips. Put a pan on the fire with a tablespoon of oil, when it is hot put the onion and after taking a few minutes and having turned it over, add the pepper and finish sautéing it. The point of the vegetable choose it, we like al dente that it creaks a little. Take out the vegetables and reserve.
To fry the beef in strips, do it in a pan with very little oil, no need to cover it, when there is gold on one side, flip it over with a tongs and fry it from the other side. It takes very little time because the strips are thin. Remove from the pan with the tongs and place on absorbent paper and reserve.
Mix the veal strips with the vegetables and add the soy sauce.
https://abrasador.com/wp-content/uploads/2020/11/Tiritas-de-ternera-con-verduras-scaled.jpg10801718Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2020-11-02 07:39:002020-12-22 13:50:58TIRITAS OF VEAL WITH VEGETABLES
*Cheese sauce 70 ml : born, milk, sliced cheese, cabrales or blue cheese , salt and meat broth
Put the pan on the fire and add a small teaspoon of olive oil, prepare the schnitzels on the grill or in a pan, round and round, put the salt to your liking (It is a very fine cut so it takes very little time for it to be juicy inside). Cut the washed and unpeeled zucchini, sliced half a centimeter thick and also pass through the pan with a teaspoon of olive oil, so that it is browned a little on the outside and on the inside it is still crispy. Place on one of the escalopines, three slices of zucchini and top with another schnitzel. Then add the hot cheese sauce on top.
For 1 liter of sauce: put on the saucepan the cream and milk in the same proportion ( 400 ml of each, Add 100 g of blue cheese or cabrales and 100 gr of cheese sliced cut into pieces, add a point of salt, a cube of meat broth and do not stop stirring. Let it boil for the first time so that the sauce binds and reduce heat a little more until it is creamy.. Remove from the fire. It can be perfectly preserved in a maintenance chamber up to 4 º C during 7 days and reuse for other recipes such as a pasta with Iberian ham with cheese sauce (recipe that will be uploaded in the next post)
https://abrasador.com/wp-content/uploads/2020/11/Filete_ternera_calabacin_abrasador.jpg540960Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2020-11-02 07:22:142020-12-22 13:56:58Beef fillets stuffed with zucchini and cheese with cheese sauce
During these weeks we have to stay at home, on the occasion of confinement, we inform you that we can send your meat order directly to home at no additional cost of transport. You know that you have sausage, Iberian Ham, Iberian ham, cheese and Iberian pork and veal Anoja own our farms. You can see all references and catalog directly in the online shop Abrasador.
These weeks as you know most of the restaurants associated with our brand, remain closed until further notice. And from the middle of May, some of them will start to open and prepare à la carte service with our own grilled gourmet home-cooked meats.
Our meat sales, in a 95% they are through the restaurants associated with the brand and therefore, In recent weeks, much of the Central team has not been operational. And now from May, we have reduced the ERTE to some colleagues to join a few hours and therefore we will be at your disposal to serve you meat directly at home by ordering through the Abrasador Online Store from anywhere in Spain.
For any questions or clarification, you can contact us Monday to Friday 9:00 a 18:00 h or at any other time that necesitéis on phones 925245684, 647 221 393 O 699 450 508 or e-mail email@example.com and we send the order to receive in home 24-48 hours.
From Group Abrasador our biggest wish is you are all well and that you can spend the days the best that you can at home and always with a positive attitude. Get through this together and of course will pass an important page in our history, but now we must be strong.
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https://abrasador.com/wp-content/uploads/2019/11/menús-de-grupo-abrasador.jpg6281200Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2019-11-22 11:57:162020-01-17 10:11:19Group menus for Christmas in Abrasador Casa Pedro
How aroseSearing project, whatobjectives
and volume has been reached regarding marketing of meat and nOmero
When still we had my sisters 21 Y 19 years respectively, and me 23 years, My father sold a small farm in Herrera del Duque and with that money bought a store in Toledo, in one of the areas of further trade.
We decided to mount a
café-restaurant with my mother and my sister Olivia, While
we studied, creating a S.A.L (labor corporation with five
partners). And we began to ask my father that we will select the best that
he had to offer our customers in the menus of the day.
Following there began testing systems and testing ember which were the best cooked and 4 years later we set up a second restaurant specializing in grilled and, Asador Europe Young. And after the tremendous success we had, we decided two years creating the Scorching brand with an initial franchise project.
As the franchise project did not work with
hostelry. We saw that the project only worked with restaurants success
They are incorporating our own parenting meat. And we created a business model
of corner franchise brand to incorporate meat into successful restaurants
Currently we already 32 partner restaurants
throughout Spain and other 114 Restaurants are customers and when carrying
over a year value together, the possibility
to incorporate them into the network of restaurants Abrasador.
This year there are signed other 8 Restaurants are incorporated into the brand
Burning. Which has its own application, your web, APP, its central
reserves and is already more than 1.000.000 of loyal customers seeking
Scorching meat restaurants to go eat a good grilled meat.
Billing 2018 as group
restaurants is about 9.600.000,00 € more 1.520.000,00 € billing
meat and products of own upbringing.
2. What Unlike the beef and That you furnish the Iberian frenyou to other?
Security have always selected the
same quality without fluctuation
prices throughout the year.
You have several ranches in CAceres and Badajoz. What kind of
cattle is the
that young in them, what number you have actualmente and
how It has been vuestra experience in the field extremeño?
Primarily in cattle we breed cross Charolais and Limousin race, and Iberian crossing pure Iberian with Duroc Yersey. Currently our brothers number about 950 Life cows and a 2200 heads kept feeding.
Undoubtedly one of the best land in order to have gained extensive is Extremadura. His field is especially good for food and space for cows belly. Since we had 4 years, we were with our father in the truck, a Avia 3000 Extremadura in search of good cattle. Then we feed my people based on good grain and more nutrients to make a special meat that is what we serve in our restaurants.
And now we on the farms themselves
with spaces to look carefully those selected cattle, we feed
very carefully for one year, with
shelter from rain and bad weather, with shadow
without passing cold and stress. So we only need them to music and give them
beer as they did once say Japanese.
From your point of view, ¿which are the main challenges
raised the extensive livestock sector today?
We could say that the main challenges are:
healthy cattle: For as
of what you eat are raised. Healthy eating is transmitted directly to the
then we eat meat. To do this we must ensure that the lands do not
chemical fertilizers used. We use only fertilizers
natural and organic.
2.- Combating climate: Another challenge is the care of the planet to maintain an optimal climate in our lands, the spring and fall seasons again become large. Well now much are cut and there is further feed the cows for many months.
3.- Another important challenge is the selection
to do a good choice for very prolific mothers, very
dairy, rearing calves with high conversion rate, selection
also ideal stallions, for good calves with high rate
conversion and their meat marbling, marbled, with good texture,
good flavor and good color.
4.- Another great challenge is get all the cows each livestock they can give birth so that they are primables and thus must be well groomed. Thus more competitive and productive beef space is achieved in the European Economic Community, It is giving us aid prductiva cow breeding to make this sustainable and profitable livestock profession in our country and in particular in this community.
5.- And finally the biggest challenge
coil is to fight tuberculosis.Hunting habitat shares
with cattle. And the hunt is carrying the bacteria Mycobacterium bovis that causes
tuberculosis. It is a disease
notifiable is a zoonosis and therefore are required
to meet minimum health program in which annual tests are done or
semester by province, and is a great struggle, because they leave many
positive due to contact with hunting. Getting eradicate this disease
we could say that would be the biggest challenge.
This question has been answered by my little brother, Alfonso Ramirez Camino, Veterinary and Livestock the group Abrasador.
5. The meat of
extremeña beef It is of exceptional quality, thanks todo a la Dehesa, but maybe It is less known that the Galician name or the Ávila
what le for lack mons known by the consumer?
The first thing you need is to have and inform the final consumer about the product. And the second is to establish methods to ensure customer homogeneity and price stability.
And we know that today in a market
global, we have to be competitive
crossings select the best genetics to achieve
The best meat, sticking to the best of our traditions and improving
everything in which we are not competitive.
But anyway I think to date,
in Spain at least, we know that
Dehesa de Extremadura is one of the best places in the world to have won
In the latest yeathe, fresh meat of Iberian They have become very fashionable ¿Have you noticed it too you in demand for property hasecimiencough
In the year 1994 when we started our first restaurant, my sisters, my sister in law, my mother and I, my father came start raising Iberian pigs, Besides beef and learned from Extremadura, Guijuelo and Huelva. As of today we have an extraordinary quality, with which they are very happy all the associated restaurants Scorching brand and therefore those millions of customers throughout Spain that at some point have visited over 30 Scorching restaurants and more 115 Restaurants are also clients and our meats own parenting, although some of the latter have not yet grilled and so are customers but they are not associated with brand Abrasador.
From my point of view, the
Iberian pig is not a fad but a tendenhere. Eat Healthy, Healthy food, fits perfectly with the Iberian pig,
which has more than one 75% or put in place of the poly-unsaturated fats and that
It makes it beneficial for food.
Our mission as a group is
"Feeding Improve human being through through hospitality with
meats own upbringing ", and why we choose to produce these two types of
meats, beef and Iberian, they are for us and our customers the best
for all we know. But we remain open to know, making and improve
everything our partner restaurants will offer suing us the
best grilled meat market.
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https://abrasador.com/wp-content/uploads/2018/04/Receta-de-torre-de-piquillos-con-trocina-de-añoja-Abrasador.jpg6281200Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2018-04-11 16:20:592018-09-13 08:31:14Tower recipe piquillo with trocina of Anoja, by restaurant Scorching Toledo
https://abrasador.com/wp-content/uploads/2017/12/Receta-Abrasador-de-Jarrete-de-ternera-al-vino-tinto.jpg6281200Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2017-12-15 11:44:302018-07-09 14:54:13Recipe of “Hock Red Wine” – Scorching Meat Shop for Home
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