{"id":89804,"date":"2021-12-13T17:38:05","date_gmt":"2021-12-13T20:38:05","guid":{"rendered":"http:\/\/infoecos.com.ar\/?p=89804"},"modified":"2021-12-13T17:38:13","modified_gmt":"2021-12-13T20:38:13","slug":"el-ojo-de-bife-de-un-novillo-criado-en-macachin-la-pampa-gano-un-concurso-en-irlanda","status":"publish","type":"post","link":"https:\/\/infoecos.com.ar\/index.php\/el-ojo-de-bife-de-un-novillo-criado-en-macachin-la-pampa-gano-un-concurso-en-irlanda\/","title":{"rendered":"El ojo de bife de un novillo criado en Macach\u00edn, La Pampa, gan\u00f3 un concurso en Irlanda"},"content":{"rendered":"\n<p>\u201cLa\u00a0mejor carne est\u00e1 en La Pampa y, por supuesto, en el pa\u00eds\u201d,\u00a0dice, orgulloso, el productor Carlos Gabriel Su\u00e1rez,\u00a0luego que un ojo de bife de un novillo criado en su establecimiento ganadero El Cald\u00e9n, entre Macach\u00edn y Doblas, ganara el World Steak Challenge en la categor\u00eda \u201cGrass Fed\u201d\u00a0(animales criados a pasto).<\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"460\" height=\"314\" src=\"http:\/\/infoecos.com.ar\/wp-content\/uploads\/2021\/12\/suarez-Macachin-1024x698-1-460x314.jpg\" alt=\"\" class=\"wp-image-89805\" srcset=\"https:\/\/infoecos.com.ar\/wp-content\/uploads\/2021\/12\/suarez-Macachin-1024x698-1-460x314.jpg 460w, https:\/\/infoecos.com.ar\/wp-content\/uploads\/2021\/12\/suarez-Macachin-1024x698-1-920x627.jpg 920w, https:\/\/infoecos.com.ar\/wp-content\/uploads\/2021\/12\/suarez-Macachin-1024x698-1-768x524.jpg 768w, https:\/\/infoecos.com.ar\/wp-content\/uploads\/2021\/12\/suarez-Macachin-1024x698-1.jpg 1024w\" sizes=\"(max-width: 460px) 100vw, 460px\" \/><figcaption>En su establecimiento El Cald\u00e9n, el productor hace ciclo completo y engorda novillos de m\u00e1s de 600 kilosGza. Carlos Gabriel Su\u00e1rez<\/figcaption><\/figure><\/div>\n\n\n\n<p>El concurso se llev\u00f3 a cabo en Dubl\u00edn (Irlanda), donde todos los a\u00f1os se elige a los mejores cortes de carne del mundo.\u00a0\u201cA principios de octubre pasado vendimos, a trav\u00e9s de la Cooperativa Agropecuaria Atreuc\u00f3 del pueblo, una jaula de 34 novillos de 26 meses de edad que ten\u00edan un promedio de 600 kilos cada uno. La tropa era un lujo y tuvo un muy buen rendimiento: el 60%\u201d, indic\u00f3.<\/p>\n\n\n\n<p>Su\u00e1rez cont\u00f3 que\u00a0no ten\u00eda conocimiento que la carne de su hacienda vendida hab\u00eda sido seleccionada y estaba compitiendo en un concurso internacional\u00a0hasta que\u00a0el frigor\u00edfico Azul Natural Beef-Devesa,\u00a0quien se encarg\u00f3 de llevar la carne al concurso,\u00a0le dio la noticia del premio.<\/p>\n\n\n\n<p>En este sentido, Pablo Guimaraenz, gerente de compra de hacienda de la planta frigor\u00edfica, se\u00f1al\u00f3<strong>&nbsp;c\u00f3mo fue la traves\u00eda para llegar a ese logro, \u201ctan importante tanto para el frigor\u00edfico como para el productor\u201d.<\/strong><\/p>\n\n\n\n<p><strong>\u201cNosotros faenamos novillos pesados de exportaci\u00f3n, donde el 100% es faena kosher que se vende a los Estados Unidos e Israel. Siempre buscamos animales pesados, j\u00f3venes y de buena terminaci\u00f3n porque eso es lo que nos demandan nuestros compradores internacionales.<\/strong>&nbsp;<strong>Cuando seleccionamos los animales de Su\u00e1rez para el certamen sab\u00edamos de la calidad de su hacienda porque nos vende siempre\u201d,&nbsp;<\/strong>describi\u00f3. Asimismo, la compa\u00f1\u00eda gan\u00f3 tambi\u00e9n la medalla de oro en la categor\u00eda mejor bife de animales con terminaci\u00f3n a grano del establecimiento Egeo, del partido bonaerense de Carlos Tejedor.<\/p>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-medium\"><img loading=\"lazy\" decoding=\"async\" width=\"460\" height=\"258\" src=\"http:\/\/infoecos.com.ar\/wp-content\/uploads\/2021\/12\/carnemacachin-460x258.jpg\" alt=\"\" class=\"wp-image-89806\" srcset=\"https:\/\/infoecos.com.ar\/wp-content\/uploads\/2021\/12\/carnemacachin-460x258.jpg 460w, https:\/\/infoecos.com.ar\/wp-content\/uploads\/2021\/12\/carnemacachin.jpg 728w\" sizes=\"(max-width: 460px) 100vw, 460px\" \/><\/figure><\/div>\n\n\n\n<p>Seg\u00fan cont\u00f3,&nbsp;<strong>cuando los novillos llegaron a la planta, luego de 400 kil\u00f3metros de viaje desde el campo, se los dej\u00f3 descansar 24 horas antes de faenarlos.&nbsp;<\/strong>Despu\u00e9s de la faena se dej\u00f3 la mercader\u00eda en c\u00e1mara otras 24 horas para luego s\u00ed darle una maduraci\u00f3n de 15 d\u00edas. Se envas\u00f3 al vac\u00edo los cortes y se envi\u00f3 por avi\u00f3n a Grecia para una segunda selecci\u00f3n y puesta a punto.<\/p>\n\n\n\n<p>All\u00ed se ultimaron y se eligieron unos 20 bifes que fueron los que finalmente partieron a Dubl\u00edn:&nbsp;<strong>\u201cBuscamos carne con buen calibre, con un marmoleado alto, de animales j\u00f3venes y pesados\u201d.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>El concurso se llev\u00f3 a cabo en Dubl\u00edn (Irlanda), donde todos los a\u00f1os se elige a los mejores cortes de carne del mundo<\/p>\n","protected":false},"author":2,"featured_media":89806,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1341],"tags":[5663],"class_list":["post-89804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c1nota7","tag-la-mejor-carne-sigue-siendo-argentina"],"yoast_head":"<!-- This site is optimized 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