{"id":1883,"date":"2022-03-26T12:17:34","date_gmt":"2022-03-26T12:17:34","guid":{"rendered":"https:\/\/jac-sa.com\/vacuno\/frozen-beef-strip-loin"},"modified":"2023-05-08T09:50:45","modified_gmt":"2023-05-08T09:50:45","slug":"striploin-boneless","status":"publish","type":"vacuno","link":"https:\/\/jac-sa.com\/en\/beef\/striploin-boneless","title":{"rendered":"Striploin boneless"},"content":{"rendered":"\n<p>The strip loin is the rear part of the loin, which results in a leaner, juicier and more tender meat. Unlike the prime rib, where meat is taken from long ribs, in strip loin meat is taken from shorter ribs.<\/p>\n","protected":false},"featured_media":1715,"template":"","pieza-de-vaca":[],"class_list":["post-1883","vacuno","type-vacuno","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/vacuno\/1883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/vacuno"}],"about":[{"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/types\/vacuno"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/media\/1715"}],"wp:attachment":[{"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/media?parent=1883"}],"wp:term":[{"taxonomy":"pieza-de-vaca","embeddable":true,"href":"https:\/\/jac-sa.com\/en\/wp-json\/wp\/v2\/pieza-de-vaca?post=1883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}