The grill master Mariano García Poyuelo and the meat expert Javier Trabadelo will be in charge of this show cooking in which they will reveal the best kept secret of a professional griller, the point of the meat.
On stage, they will talk about breeds, feeding and breeding of cattle and the selection of the quality achieved by the company Trasacar, with 30 years of experience, with a raw material that has earned it the title of "Best Meat of Spain" in the National Grill Competition 2023.
The cattle that produce Trasacar's meat belong to high milk-producing breeds, such as Friesian, Danish Red, Jersey or Simmental, aged between 5 and 7 years. In order to obtain a differentiated raw material, they carry out an exhaustive selection of older cattle where they only buy those with a good degree of fat infiltration, in order to guarantee tenderness, juiciness and flavour.