{"id":600,"date":"2020-07-13T15:27:29","date_gmt":"2020-07-13T18:27:29","guid":{"rendered":"https:\/\/delsurbeef.com\/?p=600"},"modified":"2020-07-26T20:35:54","modified_gmt":"2020-07-26T23:35:54","slug":"espinazo-trasero","status":"publish","type":"post","link":"https:\/\/delsurbeef.com\/en\/espinazo-trasero\/","title":{"rendered":"Espinazo Trasero \/ Shortloin"},"content":{"rendered":"<p style=\"text-align: justify;\"><a href=\"https:\/\/delsurbeef.com\/wp-content\/uploads\/2020\/07\/1550.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-1507\" src=\"https:\/\/delsurbeef.com\/wp-content\/uploads\/2020\/07\/1550.jpg\" alt=\"\" width=\"215\" height=\"412\" srcset=\"https:\/\/delsurbeef.com\/wp-content\/uploads\/2020\/07\/1550.jpg 215w, https:\/\/delsurbeef.com\/wp-content\/uploads\/2020\/07\/1550-157x300.jpg 157w\" sizes=\"auto, (max-width: 215px) 100vw, 215px\" \/><\/a>Es la porci\u00f3n de la Pistola una vez extra\u00edda la Rueda con Cuadril. Est\u00e1 integrada por 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 Est\u00e1ndar de retoque.<\/p>\n<hr \/>\n<p style=\"text-align: justify;\">Shortloin is prepared from a Pistola Cut by the removal of the Butt and Rump. Consists of 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 Trim standard.<\/p>\n<pre><strong>1550<\/strong> | USA NAMP 174<\/pre>\n","protected":false},"excerpt":{"rendered":"<p>Es la porci\u00f3n de la Pistola una vez extra\u00edda la Rueda con Cuadril. Est\u00e1 integrada por 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 Est\u00e1ndar de retoque. Shortloin is prepared from a Pistola Cut [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":601,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":{"0":"post-600","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\/600","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=600"}],"version-history":[{"count":6,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/posts\/600\/revisions"}],"predecessor-version":[{"id":1509,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/posts\/600\/revisions\/1509"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/media\/601"}],"wp:attachment":[{"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/media?parent=600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/categories?post=600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/delsurbeef.com\/en\/wp-json\/wp\/v2\/tags?post=600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}