The sale of meat for home is here to stay

Esperanza Ramirez
Esperanza Ramirez, Scorching group

Today we speak with Esperanza Ramirez, Head of Production and co-founder of Grupo Scorching, to see first-hand how consumer demand has changed when making purchases, a daily activity that is not as we knew it a few months ago, since since the state of alarm was decreed, online sales have multiplied, Also of meat!

“Customers were initially reluctant to order perishable goods online but, in our case, once they receive it and see for themselves its quality, repeat "

How has this situation affected the Group?

The COVID-19 crisis has had important consequences in the restaurant sector, the closure of the establishments brought with it an almost total decrease in our Group's turnover. Due to these circumstances we began to "move" a little more our meat delivery service., an online service that Scorching started up three years ago already, but it has not been until now that we have noticed a great rebound in the number of sales.

Meat shop
Online meat store for home created in 2017

In your case, Could it be said that the confinement has triggered the online sale of meat at home? Why? 

Yes, many people were not aware of this service and orders accounted for a very small percentage of our billing, but everything has changed and, yes, Confinement has triggered the online sale of meat at home. From a few weeks after the alarm state was decreed, you could say that we have tripled online sales of meat.

Home Products
Our clients enjoying Scorching Meats at home

Anyway if our billing is 100, when closing all restaurants, we have passed a billing of 5 O 6 but it has helped us to maintain the illusion, see an open door, and above all to know that the client who has tried it has already repeated, so it's a very good sign. The customer has lost fear and has seen how easy it is to order online to enjoy a good meat at home.

Online store
Home meats and iberians

What could you tell me about this new way of shopping? Have you come to stay?

I believe that this new way of shopping, that already existed in Scorching but had not been maximized, has come to stay. This is how our clients show us with each of their comments on social networks (Facebook and Instagram) or with your direct messages, in all of them they congratulate us for the quality of our product and also for the service.

further, keep in mind that it is a very comfortable way to buy, you ask and in a maximum of 48 hours you have the order at home.

Opinions on social networks
the 100 % of the customer reviews of meats for home are positive

Today, Is transportation for this service free?

From Scorching Group, aware of the current situation, From the beginning of this crisis we decided to put free transport for the distribution of our orders, that is to say, we eliminate shipping costs.

Free transport
Free transportation for all meat orders for home during confinement

Have you had to adapt your work system regarding the sale of meat online?

Yes, we have had to readjust our work system to the demand of our clients, since orders have increased a lot and these distribution formats require more work for their preparation. The market has changed in recent weeks and we have adapted quickly to the circumstances.

On the other hand, due to the total closure of the hotel establishments, we were forced to do an ERTE, of which thanks to the growth in sales of meat at home and also to the gradual reopening of the catering sector, We have already started to raise the ERTE for some workers and we hope to rejoin our entire team soon.

Meat cutting
Part of the team preparing meats before confinement

What hygiene and safety measures have you adopted to carry out this service against COVID-19?

There are many measures we take to protect our product and, also to our employees, but we don't do this now, if not forever: use of mask and protective gloves, hydroalcoholic gels, disinfection of common areas several times a day, work and rest shifts ...

All these measures we had previously implemented in the Group and, Thus, we could say that we were prepared and with sufficient protective material. So much so that during the first weeks from Scorching we voluntarily offered this protection material to health services.

instagram posts
Posts from our clients plus Instagramers

Why choose Scorching Group? What differentiates you from the rest?

The quality of our product is guaranteed since we have an R&D system that allows us to carry out an exhaustive control. further, It must be borne in mind that we are the producers and also those who are in charge of selecting the pieces, hence we always achieve that homogeneity, something that has always made us different. Every day restaurants ask us in surprise how we always achieve the same quality. Now this also happens to us with consumers.

To this we must add that thanks to the R&D system we offer products that are not on the market and that are not found in any butcher shop., They are exclusive products that are very popular with our customers.

Scorching original cuts
Shop meats for home served by portion

How do you see the future from Scorching?

The future is uncertain but from the Scorching Group we are optimistic. We are experiencing difficult times and the economy has been greatly affected but, as I said above, we are convinced that the online meat sales service has come to stay. further, we have a high quality product with very important properties for our body.

At the restoration level, From Scorching we know that it is time to help our associates and we are not going to disappoint them because, Let's get out of this and we have to get out together!

Tips to make a good barbecue

10 Useful tips for making good barbecue at home, in the garden or pool, without resulting flame.

1) Prepare your grill. If you do not have barbecue and you want to buy a, asks one of the models that can close at the top when you're making meat. In the absence of oxygen, the meat pore closes and allows the meat is juicier and.

2) On coal:You know that there is an ecological pressed coconut shell charcoal that no loose soot and dirt and does call? There 3kg boxes on a 10,00 €. For ignition you need a portable charcoal lighter stainless steel, a portable gas bottle and a portable fire or some firelighters.

3) puts 1 kg coal ignitor, put on the fire once connected to the bottle or placed under the firelighters and light the fire, past 6-7 minutes depending on the intensity of the fire, dumps the contents of the lighter on the part of the barbecue where coal is placed and you have grilled list, without smoke, soot and dirt.

Encendido_brasa_Abrasador Encendido_brasa FOTOEQUIPO

4) For the best juiciness and make each of the meats to the proper spot, we recommend removing meat from container next and set it on a plate to be oxygenate and temper ( 5 minutes), You obtained when a redder and natural color due to contact of myoglobin with oxygen is ready to cook.

5) If meat is not very fat, better try to point. Outside it must be doradito, to achieve this should be done on strong coal, in 2-3 minutes will turn around and add coarse salt and let others 2 minutes on this side and shake off the grill coarse salt and garnish with salt flakes. Inside rojito be juicy.

6) If the meat is fat like churrasco skirt we recommend that the cut is thinner, to thereby doing exactly the same with the same times you stay more pasadito and you can enjoy a taste and unique aroma.

zoom_gourmet_1 lote_barbacoa_abrasador zoom_Lote_barbacoa_1

7) Burgers point will have them ready in 2 minutes per side, and remember to have a hand spatula to turn around and pull the grill and do not break.

8) Products like sausage and Iberian pork somarro will smoke more because fat falls on the grill and can generate calls. It must wean across the barbecue and change it back if it generates more calls. In 4 minutes you'll have it ready, turning it every minute with the help of tweezers.

carne_barbacoa_Abrasador barbecue 3

9) Barbecues on the amount of meat is often consumed on average per person is about 300 grs.

10) And not fail with the Meat quality, from Scorching we propose this Lot Barbecue 10 people or a Lot family house O Gourmet meat Lot , with different varieties of Veal and Iberian own parenting.

If you hurry, with orders placed before 31 July 2016, you get a free game meat carving knife and tweezers for barbecue.

If you need help finding some of the items you can contact us at Grilled Field and we help you get

The cutting of Abrasador, passion for the product

Every day thousands of dishes are served with meat Scorching throughout Spain, in more than 40 Brand restaurants. So that the customer can enjoy the taste and quality of meat own parenting group there is a great team behind. Today we explain the work done in the cutting of Abrasador.


And it is that where it is kept and pampered pieces of meat arrive at the farm of Menasalbas, in Toledo. In the cutting work Esperanza Ramirez Camino, Production Manager, Rufino Alcántara Garrigós, Production manager and Rogelio Hernandez Morcillo. official, and two assistants. They are the first to receive meats and their daily work with franchisees cut and prepare the meat for shipment.

The passion for the product starts on breeding and then by the department that pampers all details. Scorching mission is "caring human food through hospitality" and thus the filleting, making preparations, preparation of cured products, packaging and preservation of the final product is critical.

in Scorching, All staff are highly qualified, something that ensures product homogeneity, cuts and weights of each of the pieces, processing conditions in each process step, controlling it completely. The quality control is very important for our company, and all its Iberian product certified Eurofins Food Analysis, RD fulfilling the standard 4/2014. And our beef product is certified by CERTICAR. The traceback process is assured and controlled.

centralfranquicias saladespiec2e

further, the R & D helps us improve each day, thinking of new products and new cuts in order to seek differentiation and optimization of each animal, as well as pieces with less fat to ensure a healthier diet.

Magret trimmedHam and cheese

Our online shop, from the countryside to your home

Franchisees know the advantages of working with a brand with Despiece own room, but also good meat lovers can take advantage of it thanks to a shop Grilled Del Campo. The product may be in 24 hours anywhere in Spain thanks to the speed of delivery orders. Besides meat, in, we can buy ham, sausage, cheese, and family plots.


Scorching cuts: Health, texture and exquisiteness

One of the key factors that support a healthy and balanced diet is to reduce total fat intake, which currently exceeds the recommendation 30% of total daily calories. In Scorching we are aware of this fact, hence our constant quest to improve feeding meat own parenting through restoration. In this line, Scorching Group took in betting on specific cuts of meat with that reducing fat per piece years.

Our R & D investigates, directed by Mari Carmen Ramirez, cooks shape our franchises into new horizontal cuts, longitudinal or transverse deviating from what is already invented a classic sector and with which the fiber is cut in favor of their being in order to get the best texture and juiciness parts, leaving our cutting room carefully defined.

Magret trimmedToledo (2)

Our cooks know that if a traditional court 500 grams and a percentage of 22% of fat, We had to cut 250 grams and a percentage of 12% we will be offering the cream. Through a good boning and degreasing process we can get a piece that conventionally provides 25% fat is reduced to a 8%. A while healthy for over a thousand diners daily delicacy with which our franchisees accounts.

In Scorching know that only through knowledge of the pieces, with the application of new cuts and a good cooked we reach the affordable value that characterizes us. We have achieved success also experimenting with using new flavors and classics like curry or honey to make the customer enjoy healthy eating, very nutritious and touches our. Among the newest cuts Scorching highlights the magret beef, Ribeye center, hip medallion honeyed, tenderloin, boning churrasco skirt and degreased, the ribeye 550 churrasco grams and lean low.

Jamon round alta2

Iberian pig we have also transformed some of the traditional courts. It is the case of the Iberian entrecote, that we get from the back bone.

This is a chop cut with a thickness that can offer the diner dish 300 grams, with a soft marinade flavored with mountain.

The result is a juicy, tender piece that will delight any palate. We also offer on our menu the center of Iberian ham, pork cutlets, chop Iberian palette and Iberian Bulat.

fillers filetitos

In Scorching we have managed to develop thanks to these new cuts to 120 references to the raw material with which we: veal and Iberian pork.

Then cut a thorough study is conducted in kitchen to see how he gets the most in taste to the proposal to provide tasty and healthy dishes.

Have you already eaten some of the dishes with these cuts? We'd love to hear your opinion.