00:00After 11 in the morning, you have to start getting in the mood.
00:04Very well.
00:05And for that, we are worried about the price of meat.
00:09Yeah, and?
00:10We are going to contact Delfina Gomez to tell us, Delfi, where it is.
00:17But we are only going to focus on the pork.
00:22The king of the party, forgive me.
00:24And tasty.
00:25Of course, because we are in Buenacarne and we are already starting to warm up the engines
00:32for this 18th because we want to eat rich.
00:35Look, we have offers in Buenacarne.
00:38Pork ribs aligned at 4580 pesos.
00:42A good price, a good piece of meat too.
00:45Look, let's ask if they can show us.
00:47Hello, good morning.
00:48How are you?
00:49Could you show us this rib that we are seeing here at 4580?
00:53So that people can see it.
00:55Look, he's going to take it out.
00:57At this moment, the best you have.
00:59There.
01:00That's good.
01:01That same.
01:02Let's see.
01:03There he is looking for the best.
01:05Yes.
01:06That's the important thing, isn't it?
01:07Look, there it is.
01:08That's fine.
01:09Let's show it so you can see it up here.
01:12Can you lift it?
01:14That's it.
01:15Look.
01:16Look what a good piece of meat we have there.
01:18That's 4580.
01:202000.
01:222980.
01:23Ah, 2980.
01:24Even better.
01:25Isn't this price here?
01:272980 per kilo.
01:292980 per kilo, then.
01:31How?
01:32That's the price now.
01:34Ah, but that's good.
01:35We didn't know that.
01:362980.
01:37So, the pork ribs aligned.
01:40Hey, if we move over here.
01:42For example, if we want to look for another type.
01:44We have the pork loin center.
01:476080 pesos.
01:50Can we show this one, too?
01:52Let's see, so we can show this one, too.
01:55Let's see.
01:56Pork loin center.
01:57Look.
01:58Look.
01:59That's good, isn't it?
02:00A good piece of meat.
02:01Look.
02:02Let's talk a little bit about this pork ribs aligned.
02:05How do you do it?
02:06Let's see if we have someone who can explain it to us.
02:08This one.
02:09Look.
02:10Yes.
02:11How do you prefer to do it?
02:13You do it in the oven, on the grill, in the pan.
02:16Can you do it in the pan, too?
02:17Yes, in any way.
02:20Let's take advantage of this offer.
02:21Look, let's ask the people who are here.
02:23Let's see.
02:24Hello, good morning.
02:25I don't understand meat.
02:26She doesn't understand meat.
02:27But what do you think?
02:28Yes, super good price.
02:30Guys, what do you think of these pieces of meat that are here?
02:32Good offer, they have good meat here.
02:46Yes, look.
02:47We keep looking here.
02:48Good pieces of meat.
02:49They also start to set the table with the different pieces of meat.
02:52What do we have here of good offer?
02:54How are you?
02:55Good morning.
02:56Hello, good morning.
02:57Yes, here we have, well, especially the pork that they asked us to show today.
03:01We have the variety of products, which is the aligned one.
03:03We have the offer of the Faldon rib.
03:05We have the Baby Ribs.
03:07And the whole rib, which ...
03:10Oh, well, this big.
03:11Hey, I'm interested in the Faldon rib.
03:13How much do we have?
03:152,980 the kilo.
03:172,980.
03:192,980.
03:20And only for this 18 we have this offer?
03:22That's right.
03:23The same offer as last year.
03:24Hey, but it's good.
03:25Guys, what do you think is so good about the offer?
03:27It's good.
03:28I'm going to be super transparent.
03:30I had never heard ...
03:31I eat a lot of pork.
03:32I like the rib a lot.
03:34I like the marailla, all that.
03:36But I had never heard of the Faldon rib.
03:39It comes with the skirt.
03:41What is the skirt?
03:42I said, ah, this rib comes with more meat.
03:44But I didn't know it was called Faldon.
03:46Yes, because it comes with the skirt.
03:47It comes with the rib and the Faldon.
03:50Yeah, but how do I do that?
03:51Can I separate it?
03:52Or can I do them all at the same time?
03:53No, do it all together.
03:54It's super delicious.
03:55You can do it in the oven, in the grill.
03:57Look, here we are with the Camy,
03:58which is the one that knows the most about all this.
04:00The Faldon is softer.
04:01It's soft.
04:02It has a lot of meat.
04:03It has ...
04:04In one part it has like cartilage,
04:06and then pure meat, meat, meat.
04:08And the soft cartilage,
04:09that I tell you about,
04:10I eat it too.
04:11Yes, because the cartilage can sometimes be eaten
04:13without any problem.
04:14It's soft.
04:15It's very, very good.
04:17And it's at $2,980.
04:19I couldn't believe it.
04:20Very good.
04:21You know, the Faldon is a star for the grill.
04:24Dr. Ugarte has told us so many times
04:26that it's as lean as red meat.
04:30It can even be more.
04:31For example, if the loin, Faldon,
04:33and cheap.
04:39Delphi?
04:40The baby ribs,
04:42I mean, it's pure bone.
04:43Yes, look.
04:44We are here reporting,
04:47asking the prices.
04:48Look, for example,
04:50the baby ribs,
04:51how much do we have?
04:52The baby ribs are ...
04:55Oh, I had the price here.
04:57We have the prices here.
05:00Don't worry, don't worry.
05:02There's no problem.
05:03Give me a second.
05:04You were asking me about the Malaya.
05:07Yes, the Malaya.
05:08The Malaya has stock everywhere.
05:10No!
05:11Very hidden.
05:12Very hidden.
05:13Everything was sold out before.
05:14I think it worked the last time we went out.
05:16The Malaya is the best.
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