{"version":"1.0","provider_name":"Bienvenido","provider_url":"https:\/\/www.sucarn.es\/ca\/","title":"CAP DE MORT NEBRASKA - Bienvenido","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"dLwZvq58kT\"><a href=\"https:\/\/www.sucarn.es\/ca\/product\/cap-de-mort-nebraska\/\">CAP DE MORT NEBRASKA<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.sucarn.es\/ca\/product\/cap-de-mort-nebraska\/embed\/#?secret=dLwZvq58kT\" width=\"600\" height=\"338\" title=\"&#8220;CAP DE MORT NEBRASKA&#8221; &#8212; Bienvenido\" data-secret=\"dLwZvq58kT\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.sucarn.es\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/www.sucarn.es\/wp-content\/uploads\/2018\/08\/image016.jpg","thumbnail_width":535,"thumbnail_height":439,"description":"DESCRIPCI\u00d3 T\u00c8CNICA Es troba a la part lateral anterior de la cama. S'ha de separar de la culata i la cua de culata. RA\u00c7A: Angus. ORIGEN: Estats Units d\u2019Am\u00e8rica. TIPUS D'ENVASAT: Al buit 1\u00d71. CADUCITAT: 120 dies des de producci\u00f3. UNITAT MIN. COMANDA: 1 Caixa \u2013 3 Peces. 15 a 18 kg. TEMPERATURA: Conservar fresc: entre 0\u00baC i 2\u00baC. Congelat: a -18\u00baC. CARACTER\u00cdSTIQUES \u00c9s una pe\u00e7a de forma ovoide i es divideix en dues parts, la propera a la culata \u00e9s sucosa i tendra, mentre que la que est\u00e0 al costat de genoll presenta m\u00e9s tendons i \u00e9s m\u00e9s seca. En general les peces tenen bona pres\u00e8ncia, carn magra i tendra. Categoria 1\u00aa A. UTILITATS De la part m\u00e9s tendra del cap de mort s'aconsegueixen sucosos bistecs de carn magra. De la resta s'obtenen filets i medallons per fer a la planxa, a la graella o arrebossats. La pe\u00e7a sencera \u00e9s ideal per a rostits i tallada a daus per a fondue."}