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 provide people with interesting information about different types of fat, especially marbling. He showed 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 were delivered to The Chef Igor Martins who prepared several dishes for the public 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 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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