Capybara MEAT

Purchase:

The capybara, is the largest rodent in the world. Originally from South America. Can measure up to 1.30 m. Long, has no tail and can reach weighing up to 65 kg.

Freshness:

It can be seen in its firm, lean meat and good quality, rosé color. It’s a strong smell.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease.

If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.

Also when you arrive at your destination, place them immediately in the refrigerator.

Uses:

It is prepared roasted in the oven, stewed and shredded.

Many times they can serve pork by Chigüiro.

Storage:

If it is to be consumed soon, marinate and refrigerate. Slice and pack in plastic bags, freeze.

Conservation:

Freeze.      Cool.

Duration:  

6 months approx.   2 days approx.

Note: If the meat has been thawed, it should not be re-frozen.

It is essential to wash with soap and water, anything that has touched raw meat (hands, containers, tables, inns, trays, etc.) before and after handling, even if the raw meat of another kind of animal is to be continued.

Always wash everything after the process with each meat.

CONSERVATION

Food Conservation

In addition to knowing how to buy, it is vital to know how to conserve the food we take home, to prevent them from breaking down, and that bacteria that are in them proliferate, endangering family health.   For this we have to know some fundamental techniques for food preservation, such as: Refrigeration, freezing, salting, smoking and not least thawing in order to preserve the nutritional quality and the organoleptic characteristics of food as they are, the color, smell, texture and flavor of them, thus prolonging their “shelf life”.

Conservation by Refrigeration.

It is one of the cold food preservation techniques, which consists in placing the food in the refrigerator at a temperature of 3-5 degrees C (Celsius or Celsius), for a short period of time, before cooking them. or its subsequent freezing, thus delaying the proliferation of bacteria in these.

When cooling, it must be taken into account that:

  • For the conservation of fresh food in the refrigerator, glass containers usually produce more moisture and tend to rot, so it is advisable to use plastic or Styrofoam containers, wrapped with plastic wrap or vinyl (many foods already come in these packages).
  • The use of metal containers should be avoided, since they tend to reduce the “shelf life” of fresh food inside the refrigerator, because more moisture is produced.
  • Processed foods are best preserved in glass containers, so as not to alter their taste.
  • Foods processed with salt should not be stored in metal containers, because there are some metals that release toxic substances to the body in contact with salt.
  • The refrigerator works best when it is not overly full, so you must calculate the amount of products to buy, so that there are spaces for the cold air to circulate evenly inside it.

Conservation by Freezing.

It is one of the most used and most effective methods for the conservation of cold foods. It consists of subjecting the food to temperatures of less than 0 degrees C (Centigrade or Celsius), which is the freezing temperature of water. Here by freezing cold, bacteria that break down food are inhibited in such a way that their “shelf life” is prolonged. For this method the freezers of the refrigerators are used, programmed at temperatures below 0, or if you prefer and there is enough space at home, you can obtain an additional freezer.

Some guidelines or tips to freeze:

  • Refrigerator freezers work much better when they are full.
  • All foods, both raw and processed, must be properly packed so that the cold does not burn them. Raw foods such as meat, fish and seafood can be packed in plastic bags or vinyl paper (film). The processed can be frozen in plastic containers with lid (never glass to avoid accidents, because the low temperatures can break).
  • Before freezing the food that has been prepared, it should be left to cool, since the temperature of the freezer can go down and as a consequence, decompose the food already frozen. The refrigerator also consumes more energy by having to re-regulate the temperature it lost.
  • Do not freeze food that has already been thawed, to avoid the proliferation of bacteria.

Defrosting

Thawing should be done inside the refrigerator, never at room temperature, to avoid the proliferation of bacteria. The food is taken out of the freezer and placed in the refrigerator the night before so that it thaws. If you forget, you can place the package in a container with drinking water at room temperature and leave it in the refrigerator to thaw. To defrost processed foods, you can use the microwave oven by pressing the defrost button. This is not so convenient for raw meats or fish as they can start their cooking unevenly and activate the microorganisms in them. When defrosting meats, fish or seafood, they should be consumed in their entirety. They should not be refrozen. In fact, no defrosted food has to be refrozen, because the bacteria have been activated and can turn into toxic foods, harmful to health.

Salting or drying.

It is known as salting or drying, the oldest conservation method used by man to preserve some foods, microorganisms (bacteria) that break them down. It consists of using salt in large quantities with the addition of nitrates, to sprinkle with this mixture, meats and fish, in order to slow down its decomposition. They are put to air currents, without the direct sunlight, to lose moisture, as it is an effective means for the proliferation of bacteria.

Smoked.

Smoking is a method of food preservation, which consists of using flaming aromatic woods, exposing food to the smoke of these, to preserve them, giving them flavor and aroma. According to the food, the wood of the tree that best suits itself is chosen. Any hard wood, free of resin (apple tree, oak) and other than pine, cypress, eucalyptus and any red wood is used.

Frozen Products

Frozen Products

Nutritional properties of frozen products.

The freezing process affects very little the nutritional value of food. Currently in the frozen products market, the ultrafreezing technique is used, which according to experts guarantees 100% of the nutritional content. Food should be frozen quickly and at temperatures reaching-40 º C. In this way, the most of its nutritional properties are preserved, also some of the organoleptic qualities (flavor, texture, color and smell), because usually these are altered a little, especially their texture and flavor, except in the raw meats. In fresh foods, the loss of nutrients they may experience since they are collected until they are prepared, may be equal to or greater than alterations during freezing. Then frozen foods in a safe and adequate way are of great nutritional value.

Texture of frozen products.

Freezing all foods should be done immediately and harvested or prepared. They must be frozen without alterations and in unbeatable conditions, that is to say at the moment of optimum quality. If the freezing technique is carried out properly, it guarantees excellent qualities of the food, while a bad freeze implies a significant loss of nutrients, taste and texture. Very different is the home-made frozen, because by not being able to apply or not to have the right technology, the fresh foods that freeze, they can lose quality in terms of nutrients, texture, smell and original flavor.

Buying Frozen products.

To check the status of frozen products to be purchased on the market, you must:

  • Analyze if they are in suitable cooling cabinets, which maintain constant freezing temperatures.
  • packages, be they vegetables, fish, shellfish or empanadas, must have their contents hard and loose.

The gasket should not have frost, so it is known that the cold chain has not been broken. That the product is not in a block or difficult to separate, as it may contain water or happen that there has been a partial thawing and has been frozen again. Do not buy products if they have soft or thawed areas. The gaskets must be intact, new without tears or waste.

  • The date of packing and expiration, expiration or expiration should be looked at. that have not been covered, erased or changed.

Buy the most distant date to be fulfilled. It is possible that frozen foods do not reach our freezer in its optimum conditions, because during the journey the cold chain can break and, in this case, the qualities of the product are altered. It is advisable to leave for the end the purchase of the frozen ones and place them in a thermal bag for their transport and to immediately put them in cold when they arrive at their destination.

Insidence of defrosting in the quality characteristics of the product.

In order to be successful in the preparation and service of frozen food, keep in mind that the manufacturer’s defrosting instructions on the packaging are carefully followed by the letter and slowly. If it is not done correctly, you can risk the product losing its quality (texture, flavor, aroma, color, etc.). If they are frozen food at home, they should be placed first to defrost in the refrigerator (refrigerator) and then take them to cooking. It may also happen that the freezing time has exceeded 6 months or the year, which can also alter its organoleptic characteristics and even more if the procedure has been done at home.

Pig Pork

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The Pig Pork is one of the dishes for these more traditional festivals in Colombia, along with Turkey, AJIACO or tamales. It is served as main dish and with garnishes like potatoes or “rice verde”y salads of vegetables and/or fruits. It is usually prepared baked and accompanied by different garnishes and salads, according to the region. In Colombia for the end of the year menu It is also traditional to include the custard with fritters or the “Christmas Sweet” (Brevas, lemon peels and chunks of almojabana, in molasses with cinnamon). The PERNIL also can be used after in sandwish (sandwiches) or other preparations.

When you go to buy the Pig Pork:

-it has to be done in a reliable place where they guarantee the quality of the product. If it is to be purchased at the supermarket, buy it at the end of the market so that there is not much time outside the refrigerator (maximum 30 minutes) and so do not interrupt “the cold chain of the product”, as the pork is a very delicate meat. (See other guidelines for purchase in this section of Meat’s a B C).

Freshness.

-Whole (fresh): with or without bone. It is appreciated in the firm texture of its meat, well adhered to the bone (if it brings it), rosé color, fresh smell, not stale, fat of non-yellow white color.

-Whole frozen: Check that the piece is completely hard, well frozen.

-portioning: In the meat stores, can be bought by pounds and block, ie whole not in portions or cuts (Milanese) very practical if few diners. Approximately 150-200 Gr. per person (for a meal), as the boneless meat is reduced a little.

Note:

The ingredients for this recipe in TIPS of this same product. Refrigerate or freeze the Pernil as the case may be, as soon as you get home.

When you get home refrigerate or freeze immediately as the case may be. If it is fresh (thawed) and will be prepared soon (3 days maximum), season (marinate) and refrigerate. Otherwise freeze up to 3-4 days before you prepare it. For hygiene and sanitation, to avoid contamination and possible poisoning, wash your hands thoroughly and/or wear gloves before you begin to handle meat.

To defrost the PERNIL.

If it is for the same day or better, for the next day, place the pernil packed in a container with water at room temperature and inside the refrigerator.

The PERNIL takes approximately 30 minutes for (1) pound, to defrost. You may be changing the water so that the defrost is faster.

If it is to prepare later:

• Remove the refrigerator from the freezer 3-4 days before (depending on its weight) to defrost. The entire PERNIL takes to defrost approximately 1 day for every 4-5 lbs. weight.

Remove the gasket and place in a plastic container, wide enough to fit the PERNIL loosely and easily turn over when marinating (marinating or seasoning).

Marinate (season in liquid either in wine or beer) inside the container, cover with film paper (Vinipel) and leave it in the refrigerator (never at room temperature) to defrost before cooking.

Every day should be checked and flipped so that the condiments and liquid medium used for your marinade (wine or beer) are injected everywhere (with a syringe if possible).

Always keep refrigerated until you start cooking. Whatever method you choose to cook it, to know if the cooking of the Pernil is perfect, carving with a fork, if white liquid comes out, but if it leaves pink, complete the cooking because it is still raw, it is detrimental to the health and the meat is damaged (pu DRE). (see recipe and ingredients in the Tips section of this product).

Defrosting.

When defrosting the meats, the microorganisms re-activate and can multiply to cause disease, for this reason to defrost inside the refrigerator, never at room temperature.  –Thawing in “microwave oven”, when it is for pounds, take care not to heat the meat, so that the proliferation of bacteria does not begin. -Once thawed, do not re-freeze. Consuming soon. -You can also freeze already cooked, as long as it is not filled, because this usually does not freeze and can contaminate the rest of the meat (“Cross contamination”).

Baked pork PERNIL (recipe step by step).

To marinate or marinate (with liquor) the PERNIL.

Ingredients: 1 PERNIL pork 10-12 pounds.

3-5 tablespoons salt or taste. Minced pepper to taste.

4 tablespoons black or English sauce.

6 Beers (or 1 bottle of wine). 2 bighead onions (large or finely chopped, to taste). 4 long, junca or green onions.

4 cloves of garlic. 10 laurel leaves.

6 sprigs of thyme. 2 sprigs of parsley.

2 tablespoons mustard.

Ingredients for gilding (varnish).

4 grated panel bars or 8 tablespoons brown sugar or 6 tablespoons honey. 3 egg whites. 3 tablespoons oil (olive or vegetable). 1/2 cup wine. or Achiote to taste.

Preparation.

Eight hours. Steps: Marinade for the pernil.

-Finely chop the bighead onion or large chunks, add the oil and garlic cloves previously peeled and macerated.

-Add salt, pepper, laurel, thyme, black or English sauce, parsley (chopped), long onion in large chunks and macerated, especially the green part (leaves) that are the most flavor give and mix everything very well. -Place the PERNIL in a baking dish or a plastic container, if not yet baked. –Rub (smear) with marinade, inside and outside.

To be well seasoned the meat (to chop or to chuse with a fork) or to introduce (to inject) the liquid everywhere, using a syringe.

-Leave the PERNIL well covered inside the refrigerator for 3-4 hours minimum and turn it from time to time (approximately every 20 minutes) just inject. If it’s frozen, remove the freezer 3-4 days before and refrigerate at the bottom of the refrigerator, well covered with aluminum foil or paper film (Vinipel) to soak the aromas and flavors of the marinade, turning it in the morning and night each day and inject With the marinade. Baking.-Preheat the oven to 190 º C. (degrees Centigrade or 350 F).

Three ways to bake.

1-Place the PERNIL on the grate and inside a baking dish.

2-If you do not have this medium, place the marinated turkey on a grate or grill (so that it does not stick to the bottom of the tray and Brown also below) this in turn inside a pan a little deep for oven and is covered with aluminum foil (with the side brightly inward) loose, baggy very well clogged.

3-It can also be placed in a baking bag (floured), with a cup of liquid marinade inside the bag and close very well. Place on a baking sheet. -Place the pernil inside the oven in the intermediate part (electric oven). -Bake for every 1 kilogram of pernil weight, approximately 30-40 minutes. –Check the pernil every hour and bathe it with its juices, if it is not in an oven bag. –When the cooking time is complete, remove the pernil from the oven, uncover (remove the foil). –Check the cooking, carving the pernil deeply. If white juice comes out, it is ready, otherwise it is pink, re-cover and bake until cooking is complete.

Complete the cooking…

-Remove from the oven, remove the liquid that released and strain and remove the grease. For this, the liquid (cold) is placed in a container inside the refrigerator or freezer for 1 hour until the fat setting. This is over, remove it.

Reserve the liquid separately, to make the plum sauces (sweet) and gravy (cleared) or for those who want to prepare, as it enriches its flavor.

To Brown.

Varnish (spread) the PERNIL (everywhere) with the grated panel (or honey of bees) mixed with the 3 egg whites and the 1/2 Cup of wine.  Or with the achiote dissolved in wine. Any of the 2 methods is to give an appetizing golden color. Place back in the oven for 20-30 minutes, until golden. -Remove and let stand (do not cut) for 15-30 minutes (according to their size), so that their fluids are reabsorbed (stabilize) and do not miss the juiciness of their meat.

Prune sauce.

Ingredients. 12-15 prunes without seed (itching). 1 tablespoon sugar. 1/2 cup water or plum juice. 2 tablespoons vinegar (optional). 1 cinnamon chip (optional). 1 pinch of salt. 2 tablespoons cornstarch or cornstarch (if necessary).

Preparation.

-In a pot place 1/2 cup of water or plum juice and let it boil, add the plums, the sugar, the pinch of salt and the 2 tablespoons of vinegar, so that the sauce is sweet and sour.

Cook on low heat for 10-15 minutes. Crush. -then add some of the liquid that was reserved from the cooking of the turkey and adding the cinnamon. -Let it boil all together for 3-5 minutes.

-If you wish you can dissolve the little cornstarch, to thicken the sauce. In the same way it is done with gravy sauce, although the market sells if desired, ready-to-prepare envelopes.

Serve the sauce in a separate bowl (salsa with spoon) to accompany the pernil.

Decoration for the service of the baked PERNIL.

-The Pernil can be placed on a large tray and decorated with green apples, red, grapes of different colors and red fruits.

-or on a bed of lettuce (place the lettuce in a bowl of cold water so that they are erect and beautiful and dry) and cherry tomatoes (whole). -It can also be green herbs (arugula), pineapple slices in syrup and fresh or canned cherries in the center of each pineapple. (see more instructions for baking, in the note section of the baked Turkey for Thanksgiving dinner, Christmas or New Year’s Eve).

TIPS.

After cooking, allow the meat to cool completely if it is to be refrigerated. -periodically check the condition of the product during the time when it is refrigerated adobándose (sazonándose), its conservation, to be able to consume it in time.

Liver Conservation

What is the liver?

The liver of any animal, is a meat that is cataloged within the group of Viscera or offal. Culinary terms that refer to the bowels of animals that are killed, for human, animal and industrial consumption. Specifically, the viscera and widths of the animal are: the liver, kidneys, lungs, stomach, heart. Snout, tongue, paws, ears, among others. The liver is consumed in a greater or lesser amount in the whole world and according to the culture of each region. Just as many do not consume it, others enjoy delicious preparations.

Freshness of the RES liver:

How to buy beef liver, veal, chicken and duck:

Its freshness is mainly observed in:

  • Its fresh smell, not stale.
  • Firm texture, not undone.
  • Bright dark red Color is the characteristic of the beef liver piece, not yellowish or colourless, without stains (dark, or clear).
  • In terms of taste, which cannot be considered at the time of purchase, the beef liver is of a stronger taste than veal, which is why it is advisable before its preparation, spread it with lemon juice, not only to soften its flavor , but also its texture.
  • Veal liver must have the above characteristics, except in color, because it is lighter in color (not yellowish or greyish).
  • Veal liver is softer in flavor and texture odor (after cooking).
Veal liver
  • The chicken livers are of very soft taste, smell and texture. Rosé Color.
Chicken livers

Duck liver. The “foie gras” or fatty liver (in French) is the hypertrophied liver, of a duck, goose or goose, which has been primed. The weight of each piece (fresh) is between 500-650 grams. Your price is per piece. You get it at the vacuum-packed supermarket. You can also find it processed.

Duck Liver

Uses:

The liver is used in the whole world, including North America, Latin America, Europe, Asia, the Middle East, Australia, among others.

It is used as a strong dish, garnished or chopped, stuffed for cakes, etc. It is prepared on the grill and/or in onions, in sauces and stews, among others.

Storage:

The liver when you get home should be refrigerated immediately. For hygiene, sanitation and to avoid contamination and possible intoxications, hands should be thoroughly washed and/or gloves placed before beginning to handle meat.

  • Remove the liquid that has been released.
  • Wash quickly with clean water at room temperature, drain and dry thoroughly with absorbent cloth.

If it is to be consumed within 24-36 hours, it must:

  • Place in a lid container that prevents juices from falling on other foods and “cross-contamination” occurs.
  • Marinate and refrigerate in the coldest place in the refrigerator.

Otherwise, freezing by portions on the bag for this purpose, it retains very well its flavor and texture.

Going to freeze the liver.

Freezing will be effective as long as no pathogens are present, i.e. it has to be fresh, not with bad smell or inappropriate color.

  • Pack the air out of the bag as much as possible.
  • Use a large bag, which does not squeeze the contents into it.
  • That the package is flat, placing one portion over another, to be able to store and thaw more easily.
  • Use plastic bags that can be sealed preferably if it is to be frozen for a long time.
  • Annotate with indelible marker, class, quantity, and cut of meat.
  • If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward.

When defrosting the meats, the microorganisms re-activate and multiply to cause diseases, for this reason it must be thawed inside the refrigerator. Do not defrost at room temperature. If you forgot to defrost with time, place the package (well closed) in a container with water at room temperature and inside the refrigerator for 10-15 minutes. Thawed in a microwave oven, take care not to heat, so that the proliferation of bacteria does not begin. Once thawed, do not re-freeze. Its duration also depends on the freshness at the time of the purchase.

Liver Conservation:

Freeze. Cool.

Duration of the liver:

Approximately 2-4 months if it freezes. 1-2 days approximately if it is refrigerated and depending on its freshness at the time of purchase.

Liver nutrients.

This meat is of great benefit to the human organism, especially of people with low levels of iron in the blood (anemia). It is rich also in vitamin A excellent for skin and vision. Chicken livers are rich in antioxidants (anti-aging).

Vitamin A.

It is very abundant in the viscera of animals fed with pasture. Vital for the prevention of birth defects. Prevents infections. Aid in the production of hormones. help with thyroid function. Indispensable for good digestion. and good vision. To have healthy bones and blood. Antioxidant that helps protect from free radicals. It’s one of the most nutrient-rich foods in existence. The liver contains more nutrients per gram than any other food. The liver is the richest source of nature’s vitamin A (retinol). It contains a highly absorbent form of iron. It is one of the best sources of copper, folic acid, cholesterol and purines. It helps combat fatigue. High-quality protein, amino acids. Fats (especially omega-38 fats). Minerals, mainly including iron. Also copper, zinc and chromium. COLESTEROL10 CoQ10 essential for energy production. For good cardiac function. Powerful antioxidant.

Vitamin E.

For circulation. Tissue repair. Deactivating free radicals (delays aging).

Pre-formed vitamin A (retinol).

An unidentified “anti-fatigue factor.”

Purinas11 

Nitrogen-containing compounds serving as and and RNA precursors.

Complex B,

including B12, folic acid. Choline, another B-complex vitamin. For cell membranes. For the brain and nervous system. Cardiac Health and prevention of birth defects.

Vitamin K2,

It is a nutrient that is much more important than was thought, present in certain fatty parts of the animals, especially in the viscera.

Vitamin D.

necessary for the metabolism of minerals. Healthy bones. Proper function of the nervous system, muscle tone. Reproductive health. For the production of insulin. It protects against diseases derived from depression. To reduce the risk of heart disease and cancer. These nutrients depend on the fact that the animals have been bred and fed in a natural way (pasture).

But it also has to be warned that excessive liver consumption can be toxic and harmful, for organisms whose iron levels are adequate, as excess iron can lead to cancer. 

Video Excess Iron

Tips

The viscera are usually of strong smell and taste and with great fatty content. Reason why we recommend:

  • Rub the piece with lemon or place it in a container with drinking water and lemon juice (to reduce any strong flavor) for a few minutes. Rinse quickly, drain and marinate.

So the preparation will not be with such a strong flavor.

  • It is essential to wash with water and detergent, anything that has touched raw meat (hands, containers, tables, inns, trays, etc.) before and after handling.

Especially chicken, pork and viscera. Even if the raw meat of another kind of animal is to be continued.

  • Periodically check the status of the product to be able to consume it in time.

MEAT PIECES OF RES

COLOMBIA

1- Cogote and Morrillo. 2- Needle spine. 3- Wide loin or flat. 4- Hip. 5- Tip of anca. 6- Internal pallet 7- Paletero. 8- Arm loin. 9- Arm ball. 10- Rib 11- Sobrebarriga. 12- Hip hip. 13- Leg or black ball. 14- Boot. 15- Leg center. 16- Boy. 17- Chest. 18- Lagarto or Murillo. 19- Lagarto or Murillo.

ARGENTINA

1- Cogote with azotillo. 2- Wide bife and needle. 3- Narrow bife. 4- Quadril. 5- Quadril heart. 6- Palette. 7- Pallet bait. 8- Carnaza de paleta. 9- Carnaza de paleta. 10- Rib or matambre. 11- Empty. 12- Quadril. 13- Loin ball. 14- Nalga inside. 15- Square. 16- Peceto. 17- Roast cover. ! 8- Osobuco. 19- Garrón.

USES

1- Neck. 2- Rib eye 3 Loin steak. 4- Sirloin steak 5- Round. 6- Shoulder round cut. 7- Chuck. 8- Chuck. 9- Chuck. 10- Ribs / plate. 11- Flank steak. 12- Sirloin bottom / Tail of rump. 13- Sirloin bottom. 14- Round. 15- Round. 16- Round. 17- Brisket. 18- Fore shank. 19- Shank.

MEAT PIECES OF RES

The cut of beef and the method of traditional maturation in carcass (cold), a process superior to the maturation in vacuum, provides a great variety of pieces of tender texture, excellent flavor and with different percentages of fat.

LOMO WIDTH OR CHATA.

It is a piece of beef used mainly for roasting, although it is also ideal for frying, baking or grilling.

 STEAK

The CHURRASCO is a cut of the flat. It is double and open or in butterfly (with the fat around). It is prepared grilled or grilled.

CHULETÓN DE RES.

It is the wide loin or flat with bone, cut thicker for more flavor. Due to its texture and flavor, it is perfect for grilling.

T-BONE Steak.

It is a typical cut in which you can see the bone in the form of T. Taste similar to that of the flat , but with the beef tenderloin or tenderloin. The T-bone is a steak that is usually prepared on the grill.

ROASTBEEF.

It is a cut of the tender beef tenderloin (loin) or flat. The roastbeef is prepared roasted accompanied by spices in a very hot oven, which allows it to brown its surface, without cooking completely the center of the piece that should be less cooked. The roastbeef sandwich (usually cold) is one of the most consumed in the world.

FINE LOMO OR LOMITO.

The finest piece of beef is the loin (clean and ripe). Tender texture and excellent flavor despite having little fat. It is the softest and most tender part of the beef.

FITET MIGNON OR FILETE MIÑON.

Filet mignon or filet mignon (in French) that means “nice steak” (literal) or “tender steak” (in culinary). The thin loin is cut into medallions (thick pieces of 3-4 cm) bordered (surrounded) by a thin layer of bacon or bacon (smoked bacon in very thin cut).

It is its most delicate preparation and with great maturation of a refined dish, of exquisite flavor and easy to prepare. It can also be prepared with beef, beef or pork.

CARPACCIO.

They are transparent slices of fresh beef, pork loin or flat, which are served with a little olive oil, lemon, arugula and capers.

TOURNEDÓS O TURNEDÓ.

It is a cut of the thin loin or tenderloin. It comes from tourner and from two that in French means “to turn back”. From the 18th century, it referred to the past meats in France, to which the butchers would turn around at the counter of their shop to present their freshest face.

Some consider that it was because they wanted to show the best of their courts to the bourgeois class of that time. The Tournedos Rossini dish, invented in France in honor of the composer and gastronomer Gioachino Rossini, is well known in restaurants in the 19th century.

It uses thin loin cuts or sirloin steak or veal with bacon or a thin layer of pork bacon. With an approximate thickness of 2 cm. thick. It is typical of French cuisine. The Chateaubriand is a thick and compact tournedó. It is usually grilled, that is, without fat. Or sauteed in a pan or grilled in a little butter.

BAVETTE.

This is an ovoid cut that is closest to the hip, it is more tender and juicy. From this part you also get good medallions and steaks ideal for all types of cooking.

The part closest to the knee is harder and is used for stews or stews.

TETAFULA OR LEG.

Of the pieces of the beef, the tetafula (leg) is one of the most versatile meats. Its characteristics allow it to be fried or roasted without problem.

It is usually served in fillets (cut), accompanied by heavy sauces such as Argentine chimichurri (parsley, cilantro, garlic, onion, oregano, hot peppers, vinegar, oil).

PUNTA DE ANCA OR PUNTA GORDA.

The fat end of ripened beef is a piece of boneless meat from the bottom, external and transverse part of the rear quarter of the beef. This meat is prepared roasted or grilled.

HIP.

The HIP is one of the back pieces of the res. Its texture is tender and can be prepared grilled, roasted or fried. Its cut is in transversal slices (brush) for more beef.

VISCELLES

WHAT ARE THE VISCELLES.

The culinary term VISCELLES, refers to the entrails of animals that are killed, for human, animal and industrial consumption.

More specifically, the viscera and widths of the animal are:

Liver, kidneys, lungs, stomach, heart.

Nose, tongue, legs, ears, among others.

It is consumed in greater or lesser amounts in the whole world and according to the culture of each region.

As many do not consume them, others enjoy delicious preparations.

FRESHNESS OF VASES:

How to buy the VISCELLES:

It is mainly observed in its fresh smell, not almiscloso or rancid.

Firm texture, not undone.

Characteristic color of each piece and without spots (dark or light), except in the beef tongue, if it comes with skin.

APPLICATIONS:

The VISCELLES,

They are used throughout the world, including North America, Latin America, Europe, Asia, the Middle East, Australia, among others.

They are used as main course, garnish or as chopped, stuffed for pies, etc.

Liver

grilled and onions, in sauces and stews, among others.

Fresh Liver

Kidneys

“Kidneys At Jerez”.

“Fritanga”: Longaniza or chorizo, morcilla or stuffed, asadura, creole potato, pork rind, salted potato.

“La pancita”, stewed beef stomach.

“Anticuchos”, skewers or brochettes of veal or beef heart pieces, with cooked and golden grilled potatoes, corn and chili.

Stew the heart with vegetables.

“Asadura”: Mix liver, beef, lungs, heart (fried).

“Chanfaina”, like the previous dish, but with sheep or goat viscera.

Kidney

Beef or veal tongue,

in salsa, to the criolla, for tacos, among others.

often

(stomach of beef), soup of “Mondongo”, “Torta de menudo”, “Mazamorra chiquita”, “Callos a la madrileña”, among others.

Hoof

(pig’s trotters), “Fríjoles with hoof” or with “claw” (thin bacon).

Chicken starters,

“Soup of giblets”, stew of hearts and sweetbreads. Fries and for broths in general.

Lungs

(bofe), fried or stewed.

Stews in general, accompanied by white rice or arepas, and countless other preparations.

Fresh Res Lung

VISCELLES STORAGE:

The VISCELLES, when arriving at home should be refrigerated immediately.

For hygiene, hygiene and to avoid contamination and possible poisoning, you should wash your hands thoroughly and / or put on gloves before starting to handle the meat.

  • Remove the liquid that has been released.
  • Wash quickly with potable water at room temperature, drain and dry very well with absorbent cloth.

If you are going to consume before 24-36 hours, you should:

  • Place in a container with lid that prevents your juices from falling on other foods and produces a “cross contamination”.
  • Marinate and refrigerate in the coolest place in the fridge.

Otherwise, freeze in portions in a bag for this purpose.

The small, the tongue, the heart, pig’s hands, beef legs, can be frozen cooked, they preserve their flavor and texture very well.

Viscera such as kidneys, lungs, pancreas, should be eaten as fresh as possible as well as chicken giblets.

Basically acquire and consume!

Since frozen, they take a not so fresh flavor.

WHEN GOING TO FREEZE THE VISCELLES.

Freezing will be effective as long as there are no pathogens present, i.e. they must be fresh, not with bad smell or inappropriate color.

  • Pack taking out the air inside the bag as much as possible.
  • Use a wide bag, do not squeeze the contents inside it.
  • That the package is flat, to store and defrost better.
  • Use plastic bags that can be sealed preferably if it is to be frozen for a long time.
  • Record with indelible marker, the kind, quantity and cut of the meat.
  • If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side inwards.

When the meat is defrosted, the microorganisms re-activate and multiply until they cause diseases, for this reason it must be thawed inside the refrigerator.

Do not thaw at room temperature.

If you forgot to thaw with time, place the package (tightly closed) in a container with water at room temperature and inside the refrigerator, for 10-15 minutes.

Thawed in microwave oven, take care not to heat, so that the proliferation of bacteria does not start.

Once thawed, do not refreeze.

Its duration also depends on freshness at the time of purchase.

CONSERVATION OF VISCELLES:

Freeze. Refrigerate.

DURATION OF VISCELLES:

2 months approximately. 2 days approximately.

NUTRIENTS OF VISCELLES:

High quality protein, Amino Acids.

Fats (especially omega-38 fats)

Minerals, including mainly iron. Also copper, zinc and chromium.

Cholesterol10

CoQ10

Essential for the production of energy.

For good cardiac function.

Powerful antioxidant.

The hearts of the animals offer the highest levels of CoQ10.

Vitamin E.

For circulation.

Repair of tissues.

Deactivation of free radicals (delays aging).

Pre-formed Vitamin A (retinol).

An unidentified “anti-fatigue factor”

Purinas11 

Nitrogen-containing compounds that serve as DNA and RNA precursors.

Complex B,

including B12, folic acid.

Choline, another B complex vitamin

For cell membranes.

For the brain and nervous system.

Heart health and prevention of birth defects.

Vitamin K2,

is a nutrient that is much more important than previously thought, present in certain fatty parts of animals, especially in the viscera.

Animals fed on green plants, as well as fish and shellfish (cetaceans).

Vitamin D.

Necessary for the metabolism of minerals.

Healthy bones.

Adequate function of the nervous system, muscle tone.

Reproductive health.

For the production of insulin.

It protects from the illnesses derived from depression.

To decrease risks of heart disease and cancer.

These nutrients depend on the fact that the animals have been bred and fed in a natural way (pasture).

Vitamin A.

It is very abundant in the viscera of animals fed with pasture.

Vital for the prevention of birth defects.

Prevents infections

It helps in the production of hormones.

Help in thyroid function.

Indispensable for good digestion.

And good vision.

To have healthy bones and blood.

Antioxidant that helps protect against free radicals and cancer.

THE LIVER, EXTENDED SOURCE OF VITAMIN A.

It is one of the foods richest in nutrients that exists.

It contains more nutrients per gram, than any other food.

The liver is the richest source of vitamin A (retinol) in nature.

It contains a highly absorbent form of iron.

It is one of the best sources of copper, folic acid, cholesterol and purines.

It helps fight fatigue.

Tips:

The viscera, usually have a strong smell and taste and a high fat content.

Reason why it is advised:

  • Rub the piece with lemon or place it in a container with drinking water and lemon juice (to reduce any strong flavor) for a few minutes. Rinse quickly, drain and marinate.
  • Bring to cooking in water with salt and seasonings.
  • Complete the cooking, cool to room temperature and then refrigerate until the next day, to be able to remove the fat that has set and discard it. This mostly for the tongue, the small and the kidneys mainly.
  • Keep the broth for use in the preparation (but not the kidneys).

Thus the preparation will not be with a flavor so strong, nor so greasy.

The small, the tongue, the heart, pig’s hands, beef legs, can be frozen cooked, they preserve their flavor and texture very well.

The viscera such as the liver, kidneys, lungs, pancreas, should be eaten as fresh as possible, as well as the chicken giblets. Practically they must be acquired and consumed!

Since frozen for a long time, they take a not so fresh flavor.

NOTE.

It is essential to wash with water and detergent, EVERYthing that has touched raw meat (hands, containers, tables, counters, trays, etc.) before and after handling.

Especially chicken, pork and organ meats.

Even if you are going to continue serving the raw meat of another kind of animal.

Periodically review the status of the product, to be able to consume it on time.

SAUSAGES

Purchase.

The SAUSAGES, are the result of the efforts in the history of the humanity, to conserve the foods, the greater possible time, extending like this its “useful life”. They show different methods, such as salting, smoked, immersion in olive oil, marinades and the use of nitrates, for the preservation of food, especially meat. They may be,

Frescoes

They are simply marinated and stuffed meat, like sausages and sausages. They are prepared on the grill or fried.

Cooked

Usually his meat is pressed, can be smoked or not, as the sausage, frankfort sausages, York ham, among others.

Cured.

They are of meat marinated with spices (garlic, paprika, nutmeg, etc.), leaving it to dry in the cold, but dry air, until they acquire a firm, hard texture, like chorizo, serrano ham, longaniza, among others. They can be prepared with stews or sauces.

Of blood.

They also carry meat (viscera), fat, bacon, such as cold cuts (hams) and blood sausages. They are also cooked.

FRESHNESS.

Observe the characteristic color of the product and especially the date of packaging and the expiration or expiration of the product. When going to buy the fresh product in the supermarket:

  • Look at the refrigerator where the product is displayed, work properly (cool).
  • Observe the expiration or expiration date of the product.

Choose the furthest compliance. That the date is not covered or led, that is to say that it is not adulterated.

  • See that the packaging and labels are in perfect condition, not broken or in poor condition.
  • Choose the product at the end of the market, so as not to interrupt “the cold chain” of the same.

When you reach your destination, keep at room temperature, refrigerate or freeze, according to the instructions for storage and storage of each product, printed on the package.

Applications.

The pork sausages such as hams, sausages, salami, salami (pork and beef) sausage, sausages and pork sausages in general. As an ingredient with bread, eggs, vegetables, sauces. They are used in many dishes, such as salads, cheese platters and sausages, sandwiches, cakes, pies, tapas (appetizer). These are products of “charcutería” that is the butcher shop or site specialized in selling products and by-products of pig in general and sometimes dairy, like the cheeses. There are also chicken and turkey sausages, among others.

Storage.

  • When you arrive home and according to the instructions for storage and storage of each product, printed on the packaging, keep it at room temperature, refrigerated or frozen, depending on whether it is fresh, cured, cooked, blood sausages, etc.
  • The product (fresh) that comes in presentation by several units such as sausages, sausages, stuffed, which are stuck when the whole package is frozen, can be placed in bags in portions and trying to separate the units in or with the same bag and freeze. This will make it easier to take out the units that are needed. The package should be flat, to store and defrost better.
  • The cured sausages are allowed to ripen (cure) in an aerated place, fresh and dry, at room temperature (sausage, chickpeas) and protected from insects and rodents.

Duration.

  • Fresh sausages (raw) from CHICKEN.

Refrigerated, 1-2 days approximately. Frozen, 1-2 months approximately.

  • Processed sausages of CHICKEN (sausages, ham, mortadella).

Package opened and refrigerated, approximately 1 week. Unopened and refrigerated, approximately 2 weeks. Frozen (open or closed the package) 2-3 months.

  • Chicken Burgers.

Refrigerated, 1-2 days approximately. Frozen, 2-3 months approximately.

  • Fresh sausages (raw) from TURKEY.

Refrigerated, 1-2 days approximately. Frozen, 1-2 months approximately.

  • Processed sausages of TURKEY (sausages, ham, mortadella).

Package opened and refrigerated, approximately 1 week. Package unopened and refrigerated, 2 weeks. Frozen (open or closed the package), 2-3 months.

  • TURBO burger.

Refrigerated, 1-2 days approximately. Frozen, 2-3 months approximately.

  • Raw or fresh Pork and mixed sausages.

Refrigerated, (sausages), 1-2 days approximately. Frozen, 1-3 months approximately.

  • Pre-cooked sausages (sausages).

Open and refrigerated package. 1 week approximately.

Tips

  • The less portioned they are, the better they keep, that is they have a longer “shelf life”, because they have less exposed surface, since air is what most deteriorates food.
  • The sausages that come in presentation for several units, such as sausages, sausages, stuffed, that stick the units when freezing the whole package …

It is advised: Before freezing, place in packs in portions and trying to separate the units with the same bag. This will make it easier to get the ones you want.

  • Periodically check the condition of the sausages that are “curing”, to be able to consume them in time.

Nutrients

-The vast majority of sausages contain added fats. For this reason they have high calorie content. -The nutrients of the sausages depend on the ingredients with which the manufacturer of the same prepare them and also the brand that is chosen in the market. -A longaniza, chorizo, and sausage among others, add pork fat. To the sausages in smaller quantity. -The sausages that contain a large percentage of meat, have higher protein intake and lower saturated fat harmful to the cardiovascular system. Hence the importance of always buying sausages of good quality, for health. PROTEINS: Essential amino acids are essential for cell development). As for the contribution in minerals, sodium is the most found in sausages, to preserve them and give them flavor. SODIUM. It helps regulate the levels of fluids we have in the body. The vitamins present are A and D. VITAMIN A. It is important for normal growth. Protects the surface of the respiratory tract, throat, bronchial tubes, eyes and skin. It helps resist infections. It stimulates the appetite and is good for digestion. VITAMIN D. For the formation of strong bones and teeth. Regulates the metabolism. Help for the absorption of phosphorus and calcium. CARBOHYDRATES, they contribute few, although there are sausages to which they incorporate flours (starches). They are not quality.

Note.

Periodically review the status of the products, to be able to consume them on time.

Rabbit

Purchase:

The RABBIT, is a small game animal (hair) and also of breeding (farm). Young specimens are fleshy and have rounded thighs. Its flesh is tender, juicy and protein-rich.

They should not eat freshly slaughtered, but wait for their limbs to regain their elasticity. Their meat is more delicate than the hare and is digested better.

Old animals are known in their long, yellowish teeth and white-haired snout. In the market you usually get farm rabbits.

Its approximate weight is 2 kg and they are fed in such a way, that they produce abundant meat for its commercialization.

If the rabbit is hunting, you should remember to bring a portable refrigerator (with enough ice) or if it is electric, carry all the necessary connections, in order to properly preserve the meat of the animal, while reaching its destination.

Conservation: 

Refrigerate, freeze

Duration:  

Refrigerated, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains.

Storage:

The RABBIT when you get home refrigerate or freeze immediately as the case may be. Wash the meat quickly, marinate (season with liquor) and ripen in cold for 2 days to make it tender and soft.

IF It is to be CONSUMED SOON or BEFORE 24-36 hours, it should be:

-Place in a container with a lid that prevents its juices from falling on other foods and produces a “cross contamination”.-Marinate (this preserves the meat) and refrigerate in the coldest place of the refrigerator. Otherwise, slice and freeze on the bag for that purpose.

TO FREEZE.

-Pack with the maximum amount of air inside the bag

.-Use a large bag, which does not tighten the contents inside it. That the package is flat, so that it can be stored and thawed better.

-Use plastic bags that can be sealed preferably if it has to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side inwards.

Annotate with indelible marker on the package, the class, quantity and cut of the meat.-Freezing will be effective as long as no agents are present Pathogens.

Defrosting.

-When defrosting the meats, the microorganisms re-activate and multiply to cause diseases, for this reason it must be thawed inside the refrigerator, not at room temperature.

If you forgot to defrost with time, place the package (well closed), in a container with water at room temperature and inside the refrigerator, for 10-20 minutes according to the quantity and turning the package. It is possible to change the water, so that it will be defrosted soon.

-Defrosting in “microwave oven”, take care not to heat the meat, so that the proliferation of bacteria does not begin.-Once thawed, do not re-freeze.

DURATION. Refrigerated, 2 days. Frozen, approximately 2 months and depending on the amount of fat it contains. IMPORTANT: MAIN PATHOGENIC AGENTS IN MEATS. (See MEAT STORAGE).

Tips

-For the Farm rabbit, its duration also depends on: the freshness at the time of the purchase.

The expiration date of the product (see packaging). Proper conservation. Handling with clean utensils and hands.

NOTES:

  • For when hunting rabbits, if for some reason you could not get blocks of ice for the portable fridge, one option is, wash very well unoccupied milk boxes and put to make ice inside them.
  • Take great care when handling the meat , because the microorganisms that exist in it (harmful to the human health), are transmitted to other foods by contact with this one, or with utensils used and that have not been adequately washed.

When you go to prepare it:

• Wash the hands thoroughly and all the ingredients to be added to the preparation.

• Cook at suitable temperatures.

• Separate raw food from cooked foods.

Capybara

Purchase:

Capybara is a mammal animal of South American origin of the Andean region of the countries like Colombia, Bolivia, Ecuador and Peru. It can weigh up to 1 kg. and up to 40 cm. Long.

Freshness:

In the market we can find them in different presentations, whole or pieces. Packed the vacuum or in common packaging. His flesh is rosy and firm.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease.

If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.

Also when you arrive at your destination, place them immediately in the refrigerator.

Uses:

The guinea pig in Colombia is an emblematic dish of the Nariño cuisine and of the international gastronomy because it is of an exquisite flavor. Roast or stew is prepared.

Storage:

If it is going to be consumed soon, it is marinated and refrigerated for 2 days maximum. Otherwise freeze and its duration 4 months and also depends on its freshness at the time of purchase.

Do not place raw meat with cooked meat in the refrigerator to avoid “cross-contamination”.

Conservation:

Freeze.     Cool.

Duration:  

4 months approx.  2 days approx.

Note: If a meat has been thawed, it should not be re-frozen, because microorganisms have already been activated and may be toxic to health.

Wash your hands before handling any kind of meat and utensils such as knives, trays, boards, etc. should also be clean. Wash them after each process of each meat class.

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