The advice of chef Urrechu to surprise this Christmas with Vacuno ‘top’ dishes

 

 

 


/COMUNICAE/

Carne de Vacuno in the Olympus of European gastronomy. The diversity of breeds, the protected geographical indications, the variety of cuts and, above all, the production and marketing of meat of younger animals and fed with cereals and oleaginous of high nutritional value make the Coat of the European producers, according to PROVACUNO, in a unique ingredient for their taste, tenderness, juices, digestibility and quality

 

La Carne de Vacuno integrated into a demanding European Production Model, characterized by compliance with the world's most demanding standards in food security, traceability, respect for the environment and animal welfare. The wide range of its organoleptic qualities and the variety of textures and flavors attracts the attention of the most prestigious chefs of the current panorama, among which stands out Iñigo Urrechu, firm defender of foods of excellence glued to the territory and the rational use of food to “take advantage of everything” in the kitchen.

“We have marvelous noble cuts such as the loin or the loin, which are well known and demanded by consumers, but also other alternatives that are very versatile such as the chin or the buckle, to put only two examples, which serve to prepare from steaks, peased meat by hamburgers or even steak pier. What other product in the world offers the possibility of making cold, hot, spoonful dishes, on the plate..." explains the chef, Ambassador of the information campaign driven by Provacuno :Make yourself a cowboy”.

Passionate of sport and strong defender Mediterranean diet, Urrechu detail that many consumers do not demand some types of meats because they are not familiar with these cuts or because they do not know how to cook them, so it encourages “to ask the butchers because these professionals are authentic gastronomic advisers” that can help discover all the versatility offered by the European Fleece. The chef of Basque origin is also a fan of the cuisine, aware that waste is a problem of great magnitude in modern societies that must be eradicated.

Remember, for example, when making a single-millo, it is common for crude cuts and also for some cooked product: “What do I do in my house? Well, I take both of them and the beaks. The fresh meat the rehogo with onion, carrot, a little garlic dancing in the extra virgin olive oil, and cayenne; then add the leftover that had already cooked and chopped and mix it all together with spices, rosemary, thyme, pepper... I put it at the base of the tray; on top I put a wonderful mashed potatoes and I put it to gratin. We have a fantastic meat cake! It's a very palatial dish and regio. Digno of any luxury restaurant, but at the same time very affordable, taking advantage of the last gram of raw material.”

The possibilities are very wide, with a thousand and a possible recipes, when you approach dates to share around a good table: Canelones filled with veal; fricandó; lomo to salt; low loin tataki; single-millo foils and cebolleta serum; lomo dressing; beaded tongue with mustard and capers; beaded ox solomillo with cow rabe consomé and beads; beef carver and stewed with wine or the very Christmas “Only the Wellington”.

 

Livestock, axis for rural development
At the age of 51, the chef recalls the link between gastronomy and rural producers that allow to obtain “top” food using more and more respectful and committed production methods with the Planet. Urrechu is a good connoisseur of the role of cattle breeders as rural vertebrates, especially in mountain areas without major economic alternatives. Since his childhood, he has learned to value the work in the field and the ingredients of excellence elaborated in villages as San Vicente de Arana (Alava) Estufa de pellets

“I played as a child walking the pigs, taking the cows to the abbey, milking, collecting wheat or removing weeds from the potatoes. Those were my pastimes in this beautiful town of just a hundred inhabitants, all farmers and cattle ranchers” -remember the chef- and, therefore, “How am I not going to have respect for the products of the field, which I have gathered together my uncles in my childhood, and especially for the cattle? The oxen were the best friends in the house because they helped the labors and allowed the daily livelihood of the family. I remember with nostalgia as I enjoyed with the cows, feeding them or accompanying them to paste to the mountain.”

He said, “I couldn’t imagine the future of most of these rural villages without cattle ranching, without cows, without milk or without the meat they provide.” “Poco talks about the work of cattle breeding Fire prevention in the woods, by feeding on plant material all year that, otherwise, could easily burn with any spark during the summer. The cattle exert natural firewalls and fry the expansion of fire. Therefore, without cattle, he would not understand any environment and, of course, not the rural one”, he says Urrechu.

For the chef, the consumer is increasingly aware of “what is behind the European production model” and recalls the importance of the EU-driven road map and its farmers and cattle ranchers towards the European production model. quality, food security, emission reduction and animal welfare because, he says, “a person is three things: what he eats, what he thinks and how he acts. There's a lot of concern about what we eat. And the European model it gives an enormous tranquility, although sometimes this implies that the product is a little more expensive with respect to other imported ones”, he says.

About Provacuno
La Asociación Interprofesional Agroalimentaria de la Carne de Vacuno it is a private, non-profit and national entity, composed of the main organizations of the production sector and of the transformation/marketing sector for the defense of the interests of the meat sector, meeting place and discussion forum for the improvement of the situation of the sectoral food chain. Among its activities, PROVACUNO is currently immersed in the development of the information campaign “Make yourself a cowboy”, together with its three-year APAQ-VLAAM counterpart from Belgium (2020-2023), to strengthen the competitiveness of the European sector, with information activities in Germany, Belgium, Portugal and France, in addition to in Spain.

The “Food-Based Dietary Guidelines in Europe” (FBDG)Food-Based Dietary Guidelines in Europe”), established by each Member State of the European Union, provide recommendations for healthy consumption, based on science, for each food group, including the Cowage. They set out the recommendation for adequate consumption for each State of the European Union, taking into account, furthermore, that they be culturally acceptable and practical at the time of implementation. To know in detail the recommendations of quantitative, qualitative consumption, and the recommended portion size, in each country of the European Union, enter into:https://ec.europa.eu/jrc/en/health-knowledge-gateway/promotion-prevention/nutrition/food-based-dietary-guidelines

The advice of chef Urrechu to surprise this Christmas with Vacuno ‘top’ dishes

The advice of chef Urrechu to surprise this Christmas with Vacuno ‘top’ dishes

Carne de Vacuno in the Olympus of European gastronomy. The diversity of breeds, the protected geographical indications, the variety of cuts and, above all, the

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2024-05-19

 

The advice of chef Urrechu to surprise this Christmas with Vacuno ‘top’ dishes
The advice of chef Urrechu to surprise this Christmas with Vacuno ‘top’ dishes

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