Chef: Semi-automated spell/grammar/sanity check

2017-07-04T10:05:10Z

Semi-automated spell/grammar/sanity check

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{{#seo:
|title=Carne de Ávila (Ávila beef and veal)
|titlemode=replace
|keywords=#beef #fat #veal #spanish #seared #roasted #refrigerator #wine #redwines #stew #spices
|hashtagrev=12032020
|description=IGP Carne de Ávila is Spanish veal, yearling beef and young beef
}}


[[Image:Carne de Ávila.jpg|300px|thumb|right|Carne de Ávila]]
'''[[Template:Indicación Geográfica Protegida|IGP]] Carne de Ávila''' is [[Spanish]] [[veal]], yearling [[beef]] and young [[beef]]:

a) [[Veal]]: colour bright pink,
[[fat]] white, consistency firm, slightly moist, fine grained,

b) Yearling [[beef]]: pale red to medium red,
[[fat]] white, consistency firm to the touch, moist, fine grained,

c) Young [[beef]]: medium red to cherry red,
[[fat]] cream-coloured, consistency firm to the touch, moist, fine grained with moderate amount of
intermuscular [[fat]] by the longissimus dorsi.

'''Geographical area''': The production area comprises mountainous areas in certain provinces in the
Autonomous Communities of Andalusia, Aragon, Castile-La Mancha, Castile-Leon, Extremadura, La
Rioja and Madrid.

'''Evidence''': Protected [[meat]] is obtained from farms registered with the Regulating Body and situated
in the production area; fattening, slaughter, cutting up and packaging are carried out under Regulating
Body control; the product goes on the market certified and guaranteed by the Regulating Body.

'''Method of production''': The [[meat]] comes from cattle of the Avila-Iberian breed; before slaughter the
animals wear an identification tag, and after slaughter a running stamp is used to identify the carcass. The stock natural resources are principally used for feeding, as the animals from the Avileña-Negra Ibérica breed adapt easily to every kind of pasture. When necessary, the feed can be integrated with authorised fodder, but food products which can affect the normal growth and development of the animal are forbidden. The reproduction cycle is carried out with free mounting process. The animals raised for slaughtering are subdivided into three types according to the age: Ternero, calves of maximum 10 months who have always been with their mothers; Añojo, [[veal]] calves aged from 10 to 18 months; Novillo, [[beef]] cattle aged between 18 and 36 months. The [[meat]] comes exclusively from registered farms. The process includes butchering and cutting into various parts.

'''Link''': The Ávila Black Iberian breed originates from ''Bos taurus ibericus'', the native ancestral stock
from which many Spanish cattle breeds have derived; amongst these were black Castilian cattle, a
group also called the mountain ("serrana") race because of its habitat. These cattle received different
names according to the region, such as Piedrahitense, Barqueño, Pinagrero, etc. Those in the Ávila
mountains became the most important and came to be known as the Ávila breed, the rest being called
Black Iberian. Later, their common origin, appearance, features and aptitudes led to the merging of
the breeds, henceforth known as the Ávila Black Iberian breed.

'''Gastronomy''': When fresh, the [[Template:Indicación Geográfica Protegida|IGP]] Carne de Ávila should be conserved in the [[refrigerator]] for a period of not more than two days, wrapped in transparent film in the coolest compartment. This [[meat]] is very versatile and is excellent when cooked, depending on the cut, it can be [[grilled]], [[Roasted|spit roasted]], in the [[oven]] or pan [[seared]]. It is the basic ingredient for many recipes and is well-appreciated for its rich and pleasant flavour. It is also prepared [[boiled]] with [[spices]] or as an excellent [[stew]]. The [[Template:Indicación Geográfica Protegida|IGP]] Carne de Ávila is perfect with [[red wines]] from Castile y León. The choice of [[wine]] depends mainly on the type of cooking and preparation of the [[meat]].

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=194 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/beef|#beef]] [[Special:Search/fat|#fat]] [[Special:Search/veal|#veal]] [[Special:Search/spanish|#spanish]] [[Special:Search/seared|#seared]] [[Special:Search/roasted|#roasted]] [[Special:Search/refrigerator|#refrigerator]] [[Special:Search/wine|#wine]] [[Special:Search/redwines|#redwines]] [[Special:Search/stew|#stew]] [[Special:Search/spices|#spices]]
</code>

Carne de Ávila (Ávila beef and veal) - Revision history

Chef: Semi-automated spell/grammar/sanity check