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"We are what we eat". This so categorically summed up the health of a person philosopher and anthropologist Ludwid Feuerbach in his book "date teaching food" in 1850. For those dates, German and predicted that eating habits was the main external determinant of health status with physical activity and lifestyle.
In fact, proper nutrition has become one of the main concerns of human beings because there are many diseases that are directly related to our diet. Nowadays, the company has a large lagoon on the nutritional properties of food.
In the diet of anyone's beef is a key element in the food pyramid because they are high in vitamins and minerals vital for the body, as vitamin B12 or zinc and phosphorus, so experts recommend consumption three to four times a week. further, for people suffering from anemia is highly recommended for being rich in protein and minerals like zinc, potassium and iron.
But what is the beef Anoja? The Anoja female calf beef is beef that has more than one year of life. It is a tender meat pinkness, due to feeding said animal, based mainly on grasses and cereals accompanied. However, the quality of the meat of an animal is exclusively linked to proper nutrition. In this case, We are talking about ruminant animals that need this type of food.
Scorching group has its own cutting room where they make the finest cuts of beef Anoja, and livestock, from their farms in Castilla la Mancha and Extremadura, It is self-rearing and household fully controlled both feeding and aspects of health and well being animals. From there, Anoja beef that is high quality and one of the best in Spain and might even say, Chef and cooks as many call, one of the best steaks in the world.
In Group Mission sealed in the veins carry the slogan "less is more" so they are totally in favor of eating fewer but higher quality meat. Gourmet opt for fresh cuts, traditional and artisan cut and packaged form more naturally one by one without inert gases. And they are not supporters of processed and processed products in factories with additives and binders, as frankfurter type sausages are (German) and Mortadella and all that kind of processed foods and injected. So always bet, by eat less meat and balanced, but it fresh and higher nutritional quality.
This beef is very easily digested and has a fresh taste, suave, tasty and juicy. It is multiple properties and benefits of consuming this meat, It should be consumed in moderation and in proportion recommended for a healthy diet.
We have to mention that the 50 % saturated fats such meat, son monoinsaturadas, which they are the type of fat that has olive oil, for example and other 13 % stearic acid is not influencing cholesterol elevation in blood. This type of meat contains a high content of sarcosine. This plays an important role in improving muscle, as it can supply energía.Una of the advantages of handling ourselves veal meat female Anoja, is that by not seeking performance, but quality on the plate, We can make clean cuts and fat containing only the fat marbling that is the most beneficial. Besides we do analysis of each piece and in our catalogs and website you can see the nutritional value of each cut to choose and properly advise our clients.
This meat has a significant amount of protein that are very important for the feeling of satiety as needed to control weight and improve our energy reserves. The veal Anoja, also, It contains essential nutrients such as vitamin B12, Omega 3, antioxidants vitamin E and.
The Anoja beef is characterized as a lean meat with great nutritional power, since it has a high content of high quality protein and is rich in water. For this reason, is one of the first meat ingested can start in infancy, from the 6 O 7 months of life. Some 100 grams of beef bring to our body 21 grams protein, 77 grams of water, 2,8 grams of fat and 70 mg cholesterol, and it provides us with essential minerals to function properly, as iron, potassium, magnesium, calcium and zinc.
Scorching group offers numerous dishes and pieces of high-quality beef Anoja innovative and adapted to modern tastes of our customers courts.
In short, eating healthily is essential to keep the body in good condition and Abrasador Group handles that can be carried out with care and exhaustive control of their own meat and livestock breeding veterinary, cutting room and all facilities to be top quality and the consumer is the main beneficiary of it.
further, Scorching group It has a store where you can see all the pieces of meat cuts and raising Anoja own Veal and Iberian Pig, where all this nutritional information is detailed exhaustively.
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Atypical party Easter Subbética, held every Easter Sunday and whose peculiarity has earned statementTourist Interest in Andalusia
“ancestral tradition”. It describes the Passover of the delegate of Tourism Moraos, Consumption and Citizenship of the Diputación de Córdoba, Aurora Barbero. On Sunday 21 April is celebrated on Easter Sunday, and define the most characteristic of this tradition is somewhat difficult, however noteworthy the Pregón, which it is ironic satiric proclamation of the great events or small Carcabuey occurred in or out of it and that somehow, Today marks of village life.
The provincial deputy, during the press conference to open this act so marked for Carcabuey and surroundings, highlights of this party: "Grotesque and absurd exalts, with street musicians, processions and masks, and in which the protagonist is a cry that tells in an ironic satire and some of the most important developments in Carcabuey ".
The Passover of the Moraos It serves to break the everyday life alcobitense: Children who dress up old, old who disguise themselves as women, women who disguise themselves as monsters ... everything has a place in this strange carnival and everything living on the street, Participants are the people themselves who are transformed and live an intensely those moments. some listen, murgas break the silence, others laugh, masks break their laughter and cries spread his satirical criticism in verse on major developments during the year locally, National and international.
Where does this tradition?
It seems he had in Carcabuey an ancient brotherhood of Easter, during Lent, organized penitence and fasting, and to get even so many days of suffering, It organized from Sunday resurrection gargantuan feasts that lasted up to three days and that would be the antecedent of the Passover of the Moraos. Precisely, the name of the party, You can expect to get the purple tunic of penitents who formed this brotherhood.
further, in this sense, the mayor of the town, Juan Miguel Sánchez, It highlights the origin of the tradition: “it is believed that the name may come from the purple tunic of penitents who formed this brotherhood ".
This tradition is considered Festival of Tourist Interest in Andalusia.
Carcabuey village located within the natural park Subbetica, white mountain village surrounded by olive groves which you get one of the best olive oil in the world and where they breed quinces more succulent flavor and acidity.
This break can also enjoy this feast, this town invites us to enjoy nature through many hiking trails.
Easter schedule of Moraos in Carcabuey
During Sunday morning 21 April will take place the hawkers and should be noted that this year will be the participation of three groups: the afternoon will be the parade along with the brass band and the batucada. Starting at 18:00 hours will Murga women; and as a climax to the party, overnight the traditional verbena and delivery of the respective awards will be held
And we propose to regain strength Scorching La Ronda,
https://abrasador.com/wp-content/uploads/2019/04/PASCUA-DE-LOS-MORA.jpg6281200Burninghttps://abrasador.com/wp-content/uploads/2017/12/logoENFOLD_V2-300x100.jpgBurning2019-04-11 12:00:022019-07-03 10:39:36The Passover of the Moraos Carcabuey turns into a costume party.
After doneness, This is the other great debate that revolves around the world of flesh ..."How salt the grilled meat".
Sure you match us when we say that opinions are mixed, and do not know which one to. We as experts in beef and Iberian pork grilled, We will give our view on therelationship between salt, grilled meat and.
When we take the salt meat?
Add the sea salt once we give the first round, over the part and sealed, in good quantity because the meat will catch the salt you need. because if you put salt before cooking, a reaction in which the meat issuing the water contained therein is produced, and this is the main reason for not putting up that has not been sealed,to prevent lose succulence.
And in turn we can add something else while making ends. Once we removed, that fat is necessary to shake well and would be ready salt. But if we look great, add a few flakes of Maldon salt (the scales), but only to decorate. It is the best way to cook meat.
How much salt we miss?
Needless to say you spend with salt, not only make your flesh can not eat, but also be detrimental to your health. Assuming you already know this, We will not reveal any secrets if we say that the amount depends on the size of the piece. This at first glance may seem obvious, but it is not so much when we say that perhaps the appropriate amount would be between 5 Y 10 grams of salt per kilo of meat.
What kind of salt is best for grilled meat?
This is a frequent question we usually receive in our coal formations in partner restaurants.
There are different types of salt, which can enhance much the flavor of the meat, as can be the "pink Himalayan salt", "Red Hawaiian salt", the "flaked salt or Maldon" , among many others with different thicknesses. But as we said at the beginning, U.S for grilled meats Iberian pork and beef Anoja Abrasador, fat salt prefer when cooking, and then a touch of flaked salt or Maldon to present the dish.
We hope we have helped you, and despejarte doubt about How salt the grilled meat ....
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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