{"id":4625,"date":"2020-06-25T17:10:36","date_gmt":"2020-06-25T17:10:36","guid":{"rendered":"https:\/\/enmente.com.co\/usmefsudamerica?p=4625"},"modified":"2020-06-26T14:55:40","modified_gmt":"2020-06-26T14:55:40","slug":"dignificando-la-carne","status":"publish","type":"post","link":"https:\/\/enmente.com.co\/usmeat-colombia\/dignificando-la-carne\/","title":{"rendered":"DIGNIFICANDO LA CARNE"},"content":{"rendered":"[vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_color=\u00bb#bfbfbf\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb id=\u00bbbanergris\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][image_with_animation image_url=\u00bb4357″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_color=\u00bb#bfbfbf\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][image_with_animation image_url=\u00bb4357″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ background_image=\u00bb4632″ enable_bg_scale=\u00bbtrue\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1593104640128{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\n

Hace un tiempo le\u00eda en redes sociales: \u201cNo existe una mala carne, si los malos parrilleros\u201d, frase controversial que no comparto y menos a\u00fan, su primera parte. Desde luego que existen las malas carnes, como cualquier materia prima, sin importar que alimento sea. En el mundo c\u00e1rnico hay notables diferencias entre las calidades y son f\u00e1ciles de apreciar, sin necesidad de ser un experto en el tema. En esta cuyuntura, deteng\u00e1monos por un momento y pensemos en lo siguiente (y esto, si es una afirmaci\u00f3n): siempre, los consumidores van a querer obtener de la carne tres puntos incondicionales: suavidad, sabor y jugosidad<\/strong>. Por lo tanto, para satisfacer el
\ndeseo, lo primero que debemos hacer es una correcta selecci\u00f3n de la materia prima.<\/p>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column centered_text=\u00bbtrue\u00bb column_padding=\u00bbpadding-5-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb4632″ alignment=\u00bbcenter\u00bb animation=\u00bbFade In\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text css=\u00bb.vc_custom_1593122925092{padding-right: 10% !important;padding-left: 10% !important;}\u00bb]\n

Hace un tiempo le\u00eda en redes sociales: \u201cNo existe una mala carne, si los malos parrilleros\u201d, frase controversial que no comparto y menos a\u00fan, su primera parte. Desde luego que existen las malas carnes, como cualquier materia prima, sin importar que alimento sea. En el mundo c\u00e1rnico hay notables diferencias entre las calidades y son f\u00e1ciles de apreciar, sin necesidad de ser un experto en el tema. En esta cuyuntura, deteng\u00e1monos por un momento y pensemos en lo siguiente (y esto, si es una afirmaci\u00f3n): siempre, los consumidores van a querer obtener de la carne tres puntos incondicionales: suavidad, sabor y jugosidad<\/strong>. Por lo tanto, para satisfacer el deseo, lo primero que debemos hacer es una correcta selecci\u00f3n de la materia prima.<\/p>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_image=\u00bb4630″ bg_position=\u00bbcenter center\u00bb bg_repeat=\u00bbno-repeat\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1593122147582{margin-right: 15% !important;margin-left: 15% !important;}\u00bb]\"\"<\/p>\n

Sin embargo, para garantizar el resultado final tambi\u00e9n hay que considerar que haya una buena relaci\u00f3n entre el corte de carne y el equipo a utilizar, es vital que esta interacci\u00f3n entre ciencia y tecnolog\u00eda sea la correcta ya que no todas las carnes responden de la misma manera en:<\/p>\n[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbnone\u00bb text_align=\u00bbleft\u00bb css=\u00bb.vc_custom_1593122198907{margin-right: 25% !important;margin-left: 20% !important;}\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb2″][image_with_animation image_url=\u00bb4695″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Una parrilla<\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb5″][image_with_animation image_url=\u00bb4693″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Un grill<\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb7″][image_with_animation image_url=\u00bb4694″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Un horno<\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb1″][image_with_animation image_url=\u00bb4687″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

O dentro de una olla<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text css=\u00bb.vc_custom_1593122139040{margin-right: 15% !important;margin-left: 15% !important;}\u00bb]\n

PASA LO MISMO CON LA TEMPERATURA<\/p>\n

Es decir, es fundamental entender que un corte magro es mejor cocinarlo a fuego fuerte y por un breve lapso de tiempo, como a su vez, un corte no tan suave es preferible cocinarlo a baja temperatura por un tiempo prolongado. Existen adem\u00e1s, cortes que se adaptan perfectamente bien a diversas formas y m\u00e9todos de cocci\u00f3n. Veamos algunos casos pr\u00e1cticos de cortes vacunos y cerdo y cu\u00e1les son las recomendaciones a la hora de prepararlos para tener un mejor rendimiento y lo m\u00e1s importante, m\u00e1s sabor.<\/p>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_image=\u00bb4630″ bg_position=\u00bbcenter center\u00bb bg_repeat=\u00bbno-repeat\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column centered_text=\u00bbtrue\u00bb column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text css=\u00bb.vc_custom_1593122977390{margin-right: 15% !important;margin-left: 15% !important;}\u00bb]\"\"<\/p>\n

Sin embargo, para garantizar el resultado final tambi\u00e9n hay que considerar que haya una buena relaci\u00f3n entre el corte de carne y el equipo a utilizar, es vital que esta interacci\u00f3n entre ciencia y tecnolog\u00eda sea la correcta ya que no todas las carnes responden de la misma manera en:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbnone\u00bb text_align=\u00bbleft\u00bb css=\u00bb.vc_custom_1593122198907{margin-right: 25% !important;margin-left: 20% !important;}\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb2″][image_with_animation image_url=\u00bb4695″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Una parrilla<\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb5″][image_with_animation image_url=\u00bb4693″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Un grill<\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb7″][image_with_animation image_url=\u00bb4694″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Un horno<\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb1″][image_with_animation image_url=\u00bb4687″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

O dentro de una olla<\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text css=\u00bb.vc_custom_1593122989658{margin-right: 15% !important;margin-left: 15% !important;}\u00bb]\n

PASA LO MISMO CON LA TEMPERATURA<\/p>\n

Es decir, es fundamental entender que un corte magro es mejor cocinarlo a fuego fuerte y por un breve lapso de tiempo, como a su vez, un corte no tan suave es preferible cocinarlo a baja temperatura por un tiempo prolongado. Existen adem\u00e1s, cortes que se adaptan perfectamente bien a diversas formas y m\u00e9todos de cocci\u00f3n. Veamos algunos casos pr\u00e1cticos de cortes vacunos y cerdo y cu\u00e1les son las recomendaciones a la hora de prepararlos para tener un mejor rendimiento y lo m\u00e1s importante, m\u00e1s sabor.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_position=\u00bbleft\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb150″][image_with_animation image_url=\u00bb4628″ alignment=\u00bb\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][\/vc_column][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb80″][vc_column_text]\n

Chuck Roll<\/span><\/h6>\n

 <\/p>\n

Muy utilizado en hamburguesas gourmet. Se puede trabajar en grandes trozos para cocciones lentas como estofados o braseados. De su pieza b\u00e1sica se obtienen dos cortes extraordinarios como son el Delm\u00f3nico y el
\nDenver Steak.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb10″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horneado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb3″][image_with_animation image_url=\u00bb4683″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Estofado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb16″][image_with_animation image_url=\u00bb4690″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Sart\u00e9n<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: Cocinarlo entero, cada uno de sus m\u00fasculos luce mejor si se cocina por separado.[\/vc_column_text][divider line_type=\u00bbFull Width Line\u00bb line_thickness=\u00bb1″ divider_color=\u00bbextra-color-3″][vc_column_text]\n

Outside Skirt<\/span><\/h6>\n

 <\/p>\n

Por lo general es utilizado en parrilla pero se adapta muy bien a salteados y marinados. Lo ideal es utilizarlo en cocciones cortas a alta temperatura.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4686″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Marinado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb16″][image_with_animation image_url=\u00bb4690″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Sart\u00e9n<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb6″][image_with_animation image_url=\u00bb4689″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Salteado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: cocinarla al horno, olla o cualquier tipo de cocci\u00f3n larga[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column centered_text=\u00bbtrue\u00bb column_padding=\u00bbpadding-5-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb4628″ alignment=\u00bb\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text]\n

Chuck Roll<\/span><\/h6>\n

 <\/p>\n

Muy utilizado en hamburguesas gourmet. Se puede trabajar en grandes trozos para cocciones lentas como estofados o braseados. De su pieza b\u00e1sica se obtienen dos cortes extraordinarios como son el Delm\u00f3nico y el
\nDenver Steak.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb10″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horneado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb3″][image_with_animation image_url=\u00bb4683″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Estofado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb16″][image_with_animation image_url=\u00bb4690″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Sart\u00e9n<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: Cocinarlo entero, cada uno de sus m\u00fasculos luce mejor si se cocina por separado.[\/vc_column_text][divider line_type=\u00bbFull Width Line\u00bb line_thickness=\u00bb1″ divider_color=\u00bbextra-color-3″][vc_column_text]\n

Outside Skirt<\/span><\/h6>\n

 <\/p>\n

Por lo general es utilizado en parrilla pero se adapta muy bien a salteados y marinados. Lo ideal es utilizarlo en cocciones cortas a alta temperatura.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4686″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Marinado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb16″][image_with_animation image_url=\u00bb4690″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Sart\u00e9n<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb6″][image_with_animation image_url=\u00bb4689″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Salteado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: cocinarla al horno, olla o cualquier tipo de cocci\u00f3n larga[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_color=\u00bb#ededed\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb80″][vc_column_text]\n

Tri Tip<\/span><\/h6>\n

 <\/p>\n

Es el sexto corte m\u00e1s suave de la res y uno de los m\u00e1s vers\u00e1tiles. Se puede cocinar entero o porcionado en medallones.
\nEs ideal para marinados, salteados y brochetas.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb2″][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb12″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horneado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4682″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Ahumado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb10″][image_with_animation image_url=\u00bb4689″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Salteados<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: cocciones largas y en las que haya presencia de humedad[\/vc_column_text][divider line_type=\u00bbFull Width Line\u00bb line_thickness=\u00bb1″ divider_color=\u00bbextra-color-3″][vc_column_text]\n

Short Ribs<\/span><\/h6>\n

 <\/p>\n

Por lo general es muy utilizado en la parrilla pero tambi\u00e9n es excelente para cocciones largas como braseados y ahumados. Se viene explorando mucho este corte para obtener otras versiones como es el caso del asado de tira laminado, que permite cocinarse r\u00e1pidamente en una sart\u00e9n, lo cual lo hace muy atractivo.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb2″][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb12″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horneado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4682″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Ahumado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb5″][image_with_animation image_url=\u00bb4683″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Estofado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: Sartenes o cocciones r\u00e1pidas si la pieza es grande. La idea es que el hueso llegue a cocinarse para que le pueda pasar su sabor a la carne.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_position=\u00bbright\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb150″][image_with_animation image_url=\u00bb4642″ alignment=\u00bb\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_color=\u00bb#ededed\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column centered_text=\u00bbtrue\u00bb column_padding=\u00bbpadding-5-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb4642″ alignment=\u00bb\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text]\n

Tri Tip<\/span><\/h6>\n

 <\/p>\n

Es el sexto corte m\u00e1s suave de la res y uno de los m\u00e1s vers\u00e1tiles. Se puede cocinar entero o porcionado en medallones.
\nEs ideal para marinados, salteados y brochetas.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb2″][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb12″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horneado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4682″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Ahumado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb10″][image_with_animation image_url=\u00bb4689″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Salteados<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: cocciones largas y en las que haya presencia de humedad[\/vc_column_text][divider line_type=\u00bbFull Width Line\u00bb line_thickness=\u00bb1″ divider_color=\u00bbextra-color-3″][vc_column_text]\n

Short Ribs<\/span><\/h6>\n

 <\/p>\n

Por lo general es muy utilizado en la parrilla pero tambi\u00e9n es excelente para cocciones largas como braseados y ahumados. Se viene explorando mucho este corte para obtener otras versiones como es el caso del asado de tira laminado, que permite cocinarse r\u00e1pidamente en una sart\u00e9n, lo cual lo hace muy atractivo.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb2″][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb12″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horneado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4682″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Ahumado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb5″][image_with_animation image_url=\u00bb4683″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Estofado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: Sartenes o cocciones r\u00e1pidas si la pieza es grande. La idea es que el hueso llegue a cocinarse para que le pueda pasar su sabor a la carne.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_position=\u00bbleft\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb150″][image_with_animation image_url=\u00bb4637″ alignment=\u00bb\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][\/vc_column][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb80″][vc_column_text]\n

Pork Ham<\/span><\/h6>\n

 <\/p>\n

Es una pieza perfecta para hornearla entera o preparar un jam\u00f3n, se puede glasear o marinar y cocinar siempre a baja temperatura por tiempo prolongado, es ideal para preparar estofados o el cl\u00e1sico Pulled Pork. Tambi\u00e9n se pueden separar sus m\u00fasculos y trabajarlos en Sous Vide y ahumados.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb12″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horneado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4682″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Estofado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb5″][image_with_animation image_url=\u00bb4683″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: cocinar sobre un fuego directo que sea muy intenso, como por ejemplo la parrilla.[\/vc_column_text][divider line_type=\u00bbFull Width Line\u00bb line_thickness=\u00bb1″ divider_color=\u00bbextra-color-3″][vc_column_text]\n

Pork Loin<\/span><\/h6>\n

 <\/p>\n

Ideal para cocinar entero o en porciones m\u00e1s peque\u00f1as en el horno o parrilla, es delicioso con una salmuera o si se recubre de especias o hierbas. Tambi\u00e9n es perfecto para cortar en medallones y terminarlos en una sart\u00e9n. Al ser un corte magro no exceder los 63\u00b0C de temperatura interna.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb9″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horno<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb15″][image_with_animation image_url=\u00bb4690″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Sart\u00e9n<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: utilizar en cocciones largas o h\u00famedas como guisos y estofados.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column centered_text=\u00bbtrue\u00bb column_padding=\u00bbpadding-5-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb4637″ alignment=\u00bb\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text]\n

Pork Ham<\/span><\/h6>\n

 <\/p>\n

Es una pieza perfecta para hornearla entera o preparar un jam\u00f3n, se puede glasear o marinar y cocinar siempre a baja temperatura por tiempo prolongado, es ideal para preparar estofados o el cl\u00e1sico Pulled Pork. Tambi\u00e9n se pueden separar sus m\u00fasculos y trabajarlos en Sous Vide y ahumados.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb12″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horneado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4682″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Estofado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb5″][image_with_animation image_url=\u00bb4683″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: cocinar sobre un fuego directo que sea muy intenso, como por ejemplo la parrilla.[\/vc_column_text][divider line_type=\u00bbFull Width Line\u00bb line_thickness=\u00bb1″ divider_color=\u00bbextra-color-3″][vc_column_text]\n

Pork Loin<\/span><\/h6>\n

 <\/p>\n

Ideal para cocinar entero o en porciones m\u00e1s peque\u00f1as en el horno o parrilla, es delicioso con una salmuera o si se recubre de especias o hierbas. Tambi\u00e9n es perfecto para cortar en medallones y terminarlos en una sart\u00e9n. Al ser un corte magro no exceder los 63\u00b0C de temperatura interna.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb9″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horno<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb15″][image_with_animation image_url=\u00bb4690″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Sart\u00e9n<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: utilizar en cocciones largas o h\u00famedas como guisos y estofados.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_color=\u00bb#ededed\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_position=\u00bbleft\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb80″][vc_column_text]\n

Pork Ribs<\/span><\/h6>\n

 <\/p>\n

Existe una variedad de costillas de cerdo: Back Ribs, Spareribs, St. Louis y Brisket Bones, var\u00edan entre ellas por su tama\u00f1o, sabor y carnosidad, dependiendo de que parte del cerdo provengan. Cualquiera sea la elecci\u00f3n, lo importante es cocinarlas lentamente a fuego bajo. Si es en una parrilla, evitar cocinarlas a fuego directo, mejor a un costado a fuego medio o envueltas en papel aluminio.
\nRecomendaciones:[\/vc_column_text][vc_row_inner equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb el_id=\u00bbiconooos\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/6″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb11″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horno<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/6″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4682″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Ahumado<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/6″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb1″][image_with_animation image_url=\u00bb4686″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Marinados<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/6″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4691″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Sous Vide<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/6″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/6″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][\/vc_row_inner][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: cocinarlas en sart\u00e9n o cualquier tipo de cocci\u00f3n que sea a alta temperatura.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][vc_column column_padding=\u00bbpadding-10-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb150″][image_with_animation image_url=\u00bb4638″ alignment=\u00bb\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_color=\u00bb#ededed\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column centered_text=\u00bbtrue\u00bb column_padding=\u00bbpadding-5-percent\u00bb column_padding_position=\u00bbleft-right\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][image_with_animation image_url=\u00bb4638″ alignment=\u00bb\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb80″][vc_column_text]\n

Pork Ribs<\/span><\/h6>\n

 <\/p>\n

Existe una variedad de costillas de cerdo: Back Ribs, Spareribs, St. Louis y Brisket Bones, var\u00edan entre ellas por su tama\u00f1o, sabor y carnosidad, dependiendo de que parte del cerdo provengan. Cualquiera sea la elecci\u00f3n, lo importante es cocinarlas lentamente a fuego bajo. Si es en una parrilla, evitar cocinarlas a fuego directo, mejor a un costado a fuego medio o envueltas en papel aluminio.
\nRecomendaciones:[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb11″][image_with_animation image_url=\u00bb4684″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Horno<\/span><\/p>\n[\/vc_column_text][image_with_animation image_url=\u00bb4682″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Ahumado<\/span><\/p>\n[\/vc_column_text][image_with_animation image_url=\u00bb4686″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Marinados<\/span><\/p>\n[\/vc_column_text][image_with_animation image_url=\u00bb4691″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Sous Vide<\/span><\/p>\n[\/vc_column_text][image_with_animation image_url=\u00bb4688″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Parrilla<\/span><\/p>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb30″][vc_column_text]Evitar: cocinarlas en sart\u00e9n o cualquier tipo de cocci\u00f3n que sea a alta temperatura.[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_color=\u00bb#1e73be\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/6″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb2\/3″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_column_text]\n

Volviendo a la frase inicial, me pregunto: \u00bfsi se cuenta con una carne de gran calidad, entonces, existen los malos parrilleros?
\nDefinitivamente s\u00ed, el conocimiento sumado a la t\u00e9cnica es lo que va a determinar a un buen parrillero, logrando que una buena carne pase a ser una carne maravillosa.<\/p>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][\/vc_column][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/6″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-sm vc_hidden-xs\u00bb][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_color=\u00bb#1e73be\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb offset=\u00bbvc_hidden-lg vc_hidden-md\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][vc_column_text]\n

Volviendo a la frase inicial, me pregunto: \u00bfsi se cuenta con una carne de gran calidad, entonces, existen los malos parrilleros?
\nDefinitivamente s\u00ed, el conocimiento sumado a la t\u00e9cnica es lo que va a determinar a un buen parrillero, logrando que una buena carne pase a ser una carne maravillosa.<\/p>\n[\/vc_column_text][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb50″][\/vc_column][\/vc_row][vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb bg_image=\u00bb4631″ bg_position=\u00bbcenter center\u00bb bg_repeat=\u00bbno-repeat\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bblight\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3″ shape_divider_position=\u00bbbottom\u00bb shape_type=\u00bb\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/1″ tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][divider line_type=\u00bbNo Line\u00bb custom_height=\u00bb100″][vc_row_inner column_margin=\u00bbdefault\u00bb text_align=\u00bbleft\u00bb][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][\/vc_column_inner][vc_column_inner column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1″ background_hover_color_opacity=\u00bb1″ column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/2″ column_border_width=\u00bbnone\u00bb column_border_style=\u00bbsolid\u00bb][image_with_animation image_url=\u00bb3301″ alignment=\u00bbcenter\u00bb animation=\u00bbNone\u00bb border_radius=\u00bbnone\u00bb box_shadow=\u00bbnone\u00bb max_width=\u00bb100%\u00bb][vc_column_text]\n

Nicol\u00e1s
\nDiaz<\/h2>\n

Chef Ejecutivo
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Nicol\u00e1s
\nDiaz<\/h2>\n

Chef Ejecutivo
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