Public Stage Arsecio interviewed Perez, owner of Asadero 5001, located at 13 with Calle 49 Cra; recognized by one of the best selling meat Chapinero sector.
What do you buy meat establishments that will sell in your grill?
I bought it in the fridge San Martin, I consider it the best in the city, specifically in the local Versailles.
How do you recognize a good meat?
The freshness of the meat is very easy to recognize. One must take into account the color that will look fresh meat, the smell and touch, that is not sticky.
What safety measures are taken into account within its premises to preserve their meat?
Storage is the most important. Must be kept in special freezers at least four days for the maturation process is complete. The cleanup measures that are extreme: when we are performing the cuts of meat, one must be very clean in handling. For example, prohibited the entry of outsiders to local when we are performing this procedure and always use the masks.
Do you know any place or Chapinero butcher who sells bad meat?
Not really. The carnage has tended to disappear. People prefer to buy in chain stores or refrigerators recognized.
In the current case of swine flu, the sale of pork has decreased significantly but still maintain safety measures because this type of meat is very delicate. we must also know how to handle the meat.
About how much meat is sold daily in your grill ?
are sold around fifty pounds a day. The part of the rump is the most widely sold its flavor and texture.
By Cindy Castiblanco,
Jonattan López and Catalina Ruiz
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