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.
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.
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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 www.delcampoalaparrilla.com/tienda, we can buy ham, sausage, cheese, and family plots.
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.
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.
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.
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.