{"id":4238,"date":"2018-02-01T14:17:02","date_gmt":"2018-02-01T14:17:02","guid":{"rendered":"http:\/\/campicarn.pt\/?page_id=4238"},"modified":"2018-02-14T10:18:42","modified_gmt":"2018-02-14T10:18:42","slug":"cow","status":"publish","type":"page","link":"https:\/\/campicarn.pt\/en\/our-produts\/butchers-cuts\/cow\/","title":{"rendered":"Cow"},"content":{"rendered":"

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Butcher\u2019s Cuts - Cow<\/h2><\/div><\/div>[vc_column_text]In the cutting plants, with capacity for deboning and cutting about 500 carcasses per day, the process is carried out following different cutting patterns, according to customer needs.<\/p>\n

The meat cuts are marketed fresh or vacuum-packed.<\/p>\n

Vacuum packing keeps meat fresh and even more tender for 30 days (kept at 0\u00baC to 4\u00baC).<\/p>\n

The normal color of the meat is regained about 30 minutes after it is removed from the vacuum pack and re-exposed to the air.[\/vc_column_text]

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A picanha \u00e9 uma carne de 1\u00aa categoria, conhecida pela sua maciez e sabor acentuado, devido \u00e0 camada de gordura que a envolve. Ela pode ser assada no forno, mas o churrasco \u00e9 o ponto forte de confe\u00e7\u00e3o desta pe\u00e7a de carne t\u00e3o suculenta.<\/span><\/p>\n <\/div>\n <\/div>\n <\/div>\t\n\n<\/div>\n

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[vc_row][vc_column][vc_column_text]In the cutting plants, with capacity for deboning and cutting about 500 carcasses per day, the process is carried out following different cutting patterns, according to customer needs. The meat cuts are marketed fresh or vacuum-packed. Vacuum packing keeps meat fresh and even more tender for 30 days (kept at […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":4135,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/pages\/4238"}],"collection":[{"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/comments?post=4238"}],"version-history":[{"count":9,"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/pages\/4238\/revisions"}],"predecessor-version":[{"id":4838,"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/pages\/4238\/revisions\/4838"}],"up":[{"embeddable":true,"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/pages\/4135"}],"wp:attachment":[{"href":"https:\/\/campicarn.pt\/en\/wp-json\/wp\/v2\/media?parent=4238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}