{"id":595,"date":"2020-07-13T15:22:10","date_gmt":"2020-07-13T18:22:10","guid":{"rendered":"https:\/\/delsurbeef.com\/?p=595"},"modified":"2020-07-26T20:32:47","modified_gmt":"2020-07-26T23:32:47","slug":"espinazo-con-cuadril","status":"publish","type":"post","link":"https:\/\/delsurbeef.com\/en\/espinazo-con-cuadril\/","title":{"rendered":"Espinazo con Cuadril \/ Rump and Loin"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/delsurbeef.com\/wp-content\/uploads\/2020\/07\/1540.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-1501 alignright\" src=\"https:\/\/delsurbeef.com\/wp-content\/uploads\/2020\/07\/1540.jpg\" alt=\"\" width=\"215\" height=\"412\" srcset=\"https:\/\/delsurbeef.com\/wp-content\/uploads\/2020\/07\/1540.jpg 215w, https:\/\/delsurbeef.com\/wp-content\/uploads\/2020\/07\/1540-157x300.jpg 157w\" sizes=\"auto, (max-width: 215px) 100vw, 215px\" \/><\/a>Es la porci\u00f3n de la Pistola una vez extra\u00edda la Rueda. Est\u00e1 compuesta por el Cuadril, el Bife Angosto y el Lomo con su soporte \u00f3seo.<\/p>\n<p style=\"text-align: justify;\"><strong>Puntos a especificar:<\/strong><br \/>\n\u00b7 N\u00famero de costillas.<br \/>\n\u00b7 Distancia del corte al m\u00fasculo longissimus dorsi (Ojo de Bife).<br \/>\n\u00b7 Lomo removido.<br \/>\n\u00b7 Est\u00e1ndar de retoque.<\/p>\n<hr \/>\n<p style=\"text-align: justify;\">Rump and Loin is prepared from a Pistola Cut after removing the Butt. Consists in Rump, Striploin and Tenderloin.<\/p>\n<p style=\"text-align: justify;\"><strong>Points requiring specification:<\/strong><br \/>\n\u00b7 Number of ribs.<br \/>\n\u00b7 Distance from the eye muscle.<br \/>\n\u00b7 Tenderloin removed.<br \/>\n\u00b7 Trim standard.<\/p>\n<pre><strong>1540<\/strong> | USA NAMP 172<\/pre>\n","protected":false},"excerpt":{"rendered":"<p>Es la porci\u00f3n de la Pistola una vez extra\u00edda la Rueda. Est\u00e1 compuesta por el Cuadril, el Bife Angosto y el Lomo con su soporte \u00f3seo. Puntos a especificar: \u00b7 N\u00famero de costillas. \u00b7 Distancia del corte al m\u00fasculo longissimus dorsi (Ojo de Bife). \u00b7 Lomo removido. \u00b7 Est\u00e1ndar de retoque. Rump and Loin is [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":{"0":"post-595","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bovinos-con-hueso"},"_links":{"self":[{"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/posts\/595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/comments?post=595"}],"version-history":[{"count":5,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/posts\/595\/revisions"}],"predecessor-version":[{"id":1503,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/posts\/595\/revisions\/1503"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/media\/596"}],"wp:attachment":[{"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/media?parent=595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/categories?post=595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/tags?post=595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}