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).  In the last edition (2018), on a countertop, prepared for the public to visualize and follow all the details, Marcelo Bolinha showed how to debone carcases and provided the attendees interesting information about different types of fat, especially marbling. He showed diverse techniques on how to work better on meat and fat to add flavour in the preparation of meat and maximise its taste.


As the consultant showed how to prepare the meat cuts, subsequently they were delivered to the chef, Igor Martins, who prepared several dishes for the audience tasting.

* Soon, the 2020 grid of the showcase will be available. 


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


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


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