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Showcase of the Meat: Experience and knowledge

 

ANUTEC BRAZIL offers visitors the opportunity to learn cutting techniques and make the most of the product, sponsored by the National Rural Learning Service – SENAR (SENAR).  On a countertop, prepared for the public to visualize and follow all the details, Marcelo Bolinha will shows on a countertop how to debone carcases and provide you with interesting information about different types of fat, especially marbling. present important information about the meat marbling. He shows Get to know several ways to work better on meat and fat to activate the taste in preparation to prepare  meat and maximise the taste.

According the consultant makes the cuts, they are delivered to The Chef Igor Martins will prepare several dishes for the public tasting of the public.

 

07/08 – 08/08

  • 2:30pm to 3:30pm (1st presentation)
  • 5:30pm to 6:30pm (2nd presentation)

09/08

  • 2pm to 3pm (1st presentation)
  • 4pm to 5pm (2nd presentation)

 

MENU

 

07/08

Cold plates

  • – Steak Tartare with Banana Chips
Cutting suggestion: Alcatra

Hot plates

  • – Fraldinha with ChimiChurri of Lemon and Pure of Mandioquinha
Cutting Tip: Fraldinha
  • – Picadinho with Farofa de Bacon
Cutting Tip: Baby Beef

 

08/08

Cold plates

  • – Carpaccio Flavored with Herb Olive Oil and Tomato Confit
Cutting Tip: Filet Mignon

Hot plates

  • – Ragu Bovine with Rustic Potato
Cutting Tip: Acem
  • – Mini Burguer (minced in time) with Wasabi Mayonnaise
Cutting suggestion: front with 20% fat

 

09/08

Cold plates

  • – Steak Tartare with Banana Chips
Cutting suggestion: Alcatra

Hot plates

  • – Risoto Bovino with red wine
Cutting Tip: Contra Filet
  • – Fraldinha with ChimiChurri of Lemon and Pure of Mandioquinha
Cutting Tip: Fraldinha

MARCELO BOLINHA

Consultant in Cuts and Handling of Meats
Specialist in meat cuts.

IGOR MARTINS

Chef Igor Martins has responsible for restaurants such as Enoteca Pinchiorri in Italy and Martin Berasategui in Spain (both 3 Michelin stars). He has been a chef at restaurants such as D.O.M, Fasano, Due Cuochi and Cirque de Solei Varekai, as well as chef of the Red Buffet Gourmet Creativity. He worked as consultant on some meat and hamburger houses in São Paulo, Brazil.

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