{"id":52717,"date":"2026-09-08T17:51:23","date_gmt":"2026-09-08T17:51:23","guid":{"rendered":"https:\/\/cp.snarskis.lt\/index.php\/2026\/09\/08\/stai-kokia-jautienos-dali-boars-head-naudoja-rostbifui-pirkejai-nustemba\/"},"modified":"2026-09-08T17:51:23","modified_gmt":"2026-09-08T17:51:23","slug":"stai-kokia-jautienos-dali-boars-head-naudoja-rostbifui-pirkejai-nustemba","status":"publish","type":"post","link":"https:\/\/cp.snarskis.lt\/index.php\/2026\/09\/08\/stai-kokia-jautienos-dali-boars-head-naudoja-rostbifui-pirkejai-nustemba\/","title":{"rendered":"\u0160tai koki\u0105 jautienos dal\u012f \u201eBoar&#8217;s Head\u201c naudoja rostbifui \u2013 pirk\u0117jai nustemba"},"content":{"rendered":"<p>JAV delikates\u0173 m\u0117sos gamintojas \u201eBoar&#8217;s Head\u201c atskleid\u017eia, i\u0161 kokios jautienos dalies gaminamas jo rostbifas. Bendrov\u0117s teigimu, \u0161iam produktui pasirenkama vadinamoji vir\u0161utin\u0117 \u0161launies dalis be riebal\u0173 dangos, da\u017enai siejama ir su pavadinimu London broil.<\/p>\n<p>\u0160i dalis yra liesa ir raumeninga, tod\u0117l jai \u012fprastai reikia ilgesnio, l\u0117to kepimo, kad m\u0117sa sumink\u0161t\u0117t\u0173 ir i\u0161likt\u0173 sultinga. \u201eBoar&#8217;s Head\u201c nurodo, kad rostbifas ruo\u0161iamas l\u0117tai kepant ir gardinant svog\u016bniniais priedais, kurie suteikia aromato.<\/p>\n<h2>Kod\u0117l \u0161i dalis tinka rostbifui?<\/h2>\n<p>Vir\u0161utin\u0117 \u0161launies dalis yra i\u0161 gyvulio u\u017epakalin\u0117s dalies, kuri juda daugiau, tod\u0117l skonis ry\u0161kesnis, bet tekst\u016bra gali b\u016bti kietesn\u0117. D\u0117l to tokia m\u0117sa da\u017eniau ruo\u0161iama \u017eemoje temperat\u016broje ir ilgiau, kad kolagenas sp\u0117t\u0173 sumink\u0161t\u0117ti.<\/p>\n<p>Ma\u017eesnis riebal\u0173 kiekis rei\u0161kia ir tai, kad neteisingai paruo\u0161ta m\u0117sa grei\u010diau i\u0161saus\u0117ja. D\u0117l \u0161ios prie\u017easties rostbifui svarbus ne tik marinavimas ar prieskoniai, bet ir tikslus kepimo laikas bei pjaustymas plonomis riekel\u0117mis.<\/p>\n<h2>Kas svarbu renkantis delikates\u0173 m\u0117s\u0105?<\/h2>\n<p>Rostbifas da\u017enai laikomas ai\u0161kesn\u0117s sud\u0117ties pasirinkimu nei smulkinta ir i\u0161 naujo suformuota delikates\u0173 m\u0117sa. Vieno gabalo m\u0117soje lengviau atpa\u017einti \u017ealiav\u0105, o tai vartotojams tampa vis svarbiau vertinant sud\u0117t\u012f ir perdirbimo lyg\u012f.<\/p>\n<p>\u201eBoar&#8217;s Head\u201c pabr\u0117\u017eia, kad j\u0173 rostbife n\u0117ra prid\u0117t\u0173 nitrit\u0173 ar nitrat\u0173. Vis d\u0117lto mitybos specialistai primena, kad perdirbtos m\u0117sos vartojim\u0105 verta riboti, o kasdien\u0117je mityboje da\u017eniau rinktis ma\u017eiau apdorotus baltym\u0173 \u0161altinius.<\/p>\n<p>Vartotoj\u0173 \u012fpro\u010diai pastaraisiais metais krypsta \u012f didesn\u012f skaidrum\u0105: svarbu ne tik skonis, bet ir tai, i\u0161 kokios dalies produktas pagamintas, kaip jis apdorotas ir kokie priedai naudoti. D\u0117l to tokie konkret\u016bs gamintoj\u0173 paai\u0161kinimai tampa reik\u0161minga informacija renkantis, k\u0105 d\u0117ti \u012f sumu\u0161tin\u012f.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201eBoar&#8217;s Head\u201c \u012fvardijo, i\u0161 kokios jautienos dalies gaminamas j\u0173 rostbifas, ir paai\u0161kino, kod\u0117l l\u0117tas kepimas bei sud\u0117tis \u010dia tokie svarb\u016bs.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[40793,40794,7019,246,3480,19264],"miestas":[],"class_list":["post-52717","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-boars-head","tag-delikatesu-mesa","tag-jautiena","tag-mityba","tag-perdirbta-mesa","tag-rostbifas"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/52717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=52717"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/52717\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=52717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=52717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=52717"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=52717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}