{"id":15221,"date":"2026-09-08T00:07:00","date_gmt":"2026-09-08T07:07:00","guid":{"rendered":"https:\/\/buenosdiasbcs.com\/?p=15221"},"modified":"2026-09-07T22:09:48","modified_gmt":"2026-09-08T05:09:48","slug":"del-higado-de-37-pesos-al-filete-de-729-el-mapa-de-los-cortes-de-res-en-mexico","status":"publish","type":"post","link":"https:\/\/buenosdiasbcs.com\/?p=15221","title":{"rendered":"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Entre un kilo de h\u00edgado vendido en\u00a0<strong>37 pesos<\/strong>\u00a0y uno de filete limpio que alcanz\u00f3\u00a0<strong>729 pesos<\/strong>\u00a0hay una gran diferencia de 692 pesos. Ambos extremos fueron registrados por la Procuradur\u00eda Federal del Consumidor (Profeco) entre el 3 y el 14 de agosto de 2026. No son precios fijos, la propia dependencia advierte que pueden haber cambiado, pero sirven para entender algo que suele diluirse bajo una sola categor\u00eda:\u00a0<strong>la carne de res no es un producto homog\u00e9neo<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Pierna, costillar, paleta, pecho, falda y chambarete<\/strong>&nbsp;dan lugar a piezas con precios, texturas y usos muy diferentes. De una misma res sale un&nbsp;<strong>filete y rib eye,<\/strong>&nbsp;pero tambi\u00e9n&nbsp;<strong>suadero, diezmillo, lengua, cachete, h\u00edgado y tu\u00e9tano.&nbsp;<\/strong>Ese despiece es tambi\u00e9n un mapa de la cocina mexicana.<\/p>\n\n\n\n<h2 id=\"h-mexico-sexto-productor-mundial\" class=\"wp-block-heading\">M\u00e9xico, sexto productor mundial<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">En 2025, M\u00e9xico produjo&nbsp;<strong>2.3 millones de toneladas de carne de bovino<\/strong>. Ese volumen represent\u00f3 26.8% de las 8.5 millones de toneladas de carne producidas entre distintas especies pecuarias y coloc\u00f3 al bovino como la segunda carne con mayor volumen de producci\u00f3n en el pa\u00eds.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">M\u00e9xico ocupa adem\u00e1s el&nbsp;<strong>sexto lugar mundial como productor de carne bovina<\/strong>, con 2.9% de la producci\u00f3n global.&nbsp;&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El consumo anual se ubica en&nbsp;<strong>16.6 kilos por persona<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La mitad de esa producci\u00f3n est\u00e1 concentrada territorialmente.&nbsp;<strong>Siete estados<\/strong>aportan<strong>&nbsp;51.8% del volumen nacional<\/strong>: Veracruz encabeza con 12.8% y Jalisco con 11.8%; les siguen San Luis Potos\u00ed, Durango, Chiapas, Michoac\u00e1n y Sinaloa.&nbsp;Pero la cifra nacional se vuelve mucho m\u00e1s concreta cuando el animal llega a la carnicer\u00eda.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/imagenes.eleconomista.com.mx\/files\/webp_768_768\/uploads\/2026\/05\/23\/6a11b3f959fdd.jpeg\" alt=\"image\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-element-caption\">Carne de resRes<\/figcaption><\/figure>\n\n\n\n<h2 id=\"h-del-rib-eye-al-suadero\" class=\"wp-block-heading\">Del rib eye al suadero<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Profeco organiza los cortes a partir de las distintas zonas del animal. De la&nbsp;<strong>pierna<\/strong>&nbsp;salen pulpas, cuete, aguay\u00f3n y pica\u00f1a; del&nbsp;<strong>lomo y costillar<\/strong>, filete, New York, rib eye, chulet\u00f3n y costilla.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La&nbsp;<strong>paleta<\/strong>&nbsp;da piezas como espaldilla y diezmillo. Del&nbsp;<strong>pecho y la falda<\/strong>&nbsp;provienen suadero, falda, arrachera y entra\u00f1a. El chambarete puede proceder de pierna o brazo, mientras que lengua, cachete, panza, h\u00edgado, sesos y tu\u00e9tano forman parte de las menudencias. Los nombres, adem\u00e1s, pueden variar entre regiones.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" data-src=\"https:\/\/imagenes.eleconomista.com.mx\/files\/webp_768_768\/uploads\/2026\/09\/07\/6a9ecd94601c5.jpeg\" alt=\"image\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-element-caption\">Carne de res \/ 1) Los nombres, adem\u00e1s, pueden variar entre regiones.Profeco<\/figcaption><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">La anatom\u00eda explica tanto la t\u00e9cnica como buena parte del precio. No se cocina de la misma manera una pieza tierna del lomo que una falda pensada para una cocci\u00f3n m\u00e1s prolongada; tampoco ocupan el mismo lugar comercial.&nbsp;<\/p>\n\n\n\n<h2 id=\"h-cuanto-cuesta-cada-corte\" class=\"wp-block-heading\">\u00bfCu\u00e1nto cuesta cada corte?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">El&nbsp;<strong>filete limpio<\/strong>&nbsp;fue el corte m\u00e1s caro entre los registrados por Profeco: tuvo un precio promedio de&nbsp;<strong>497.92 pesos por kilo<\/strong>, aunque apareci\u00f3 desde 240 hasta 729 pesos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El h\u00edgado estuvo en el otro extremo. Cost\u00f3 entre&nbsp;<strong>37 y 130 pesos<\/strong>, con un promedio de 72.54 pesos por kilo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Entre ambos hay buena parte de la compra cotidiana: el bistec promedi\u00f3&nbsp;<strong>245.19 pesos por kilo<\/strong>; el diezmillo, 248.40; la carne para asar, 226.58; la falda para deshebrar, 228.90, y la chuleta o chulet\u00f3n, 267.38 pesos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La distancia tambi\u00e9n puede aparecer dentro de un mismo corte. El bistec ranchero fue localizado desde&nbsp;<strong>99.99 hasta 279.90 pesos por kilo<\/strong>, mientras que la chuleta o chulet\u00f3n oscil\u00f3 entre 144 y 469 pesos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El precio, por lo tanto, no depende \u00fanicamente de hablar de \u201ccarne de res\u201d, sino de&nbsp;<strong>qu\u00e9 parte del animal se compra y d\u00f3nde<\/strong>.&nbsp;<\/p>\n\n\n\n<h2 id=\"h-el-corte-mas-caro-no-necesariamente-es-el-mas-rico\" class=\"wp-block-heading\">El corte m\u00e1s caro no necesariamente es el m\u00e1s &#8220;rico&#8221;<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Buena parte del discurso contempor\u00e1neo alrededor de la carne suele concentrarse en cortes vinculados con la parrilla, rib eye, New York, filete, pica\u00f1a, pero el repertorio bovino mexicano es mucho m\u00e1s amplio.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La res tambi\u00e9n est\u00e1 en el&nbsp;<strong>suadero de una taquer\u00eda,&nbsp;<\/strong>en el chambarete de un caldo, en la falda que se deshebra, en una lengua cocinada lentamente o en un tu\u00e9tano servido dentro del hueso. El filete puede alcanzar 729 pesos por kilo y el h\u00edgado comenzar en 37.&nbsp;<strong>Eso habla de mercado, no necesariamente de jerarqu\u00eda culinaria.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ah\u00ed est\u00e1 quiz\u00e1 la mejor manera de leer el mapa de la carne de res en M\u00e9xico: no como una sucesi\u00f3n de cortes premium y econ\u00f3micos, sino como un animal del que nacen&nbsp;<strong>precios, t\u00e9cnicas y cocinas muuuy distintas<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Antes de comprar, Profeco recomienda revisar textura, olor, estado del empaque y fecha de caducidad o consumo preferente, adem\u00e1s de mantener la cadena de fr\u00edo y congelar la carne si no se consumir\u00e1 de inmediato.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Entre un kilo de h\u00edgado vendido en\u00a037 pesos\u00a0y uno de filete limpio que alcanz\u00f3\u00a0729 pesos\u00a0hay una gran diferencia de 692&#8230;<\/p>\n","protected":false},"author":2,"featured_media":15222,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-15221","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico - Buenos D\u00edas BCS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/buenosdiasbcs.com\/?p=15221\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico\" \/>\n<meta property=\"og:description\" content=\"Entre un kilo de h\u00edgado vendido en\u00a037 pesos\u00a0y uno de filete limpio que alcanz\u00f3\u00a0729 pesos\u00a0hay una gran diferencia de 692...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/buenosdiasbcs.com\/?p=15221\" \/>\n<meta property=\"og:site_name\" content=\"Buenos D\u00edas BCS\" \/>\n<meta property=\"article:published_time\" content=\"2026-09-08T07:07:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/09\/6a11b3b630598.jpeg.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1360\" \/>\n\t<meta property=\"og:image:height\" content=\"765\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Edici\u00f3n Buenos D\u00edas\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Edici\u00f3n Buenos D\u00edas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221\"},\"author\":{\"name\":\"Edici\u00f3n Buenos D\u00edas\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#\\\/schema\\\/person\\\/15aedc247eab7070ee5d76d6d069a821\"},\"headline\":\"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico\",\"datePublished\":\"2026-09-08T07:07:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221\"},\"wordCount\":784,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/6a11b3b630598.jpeg.webp\",\"articleSection\":[\"Cocina\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221\",\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221\",\"name\":\"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico - Buenos D\u00edas BCS\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/6a11b3b630598.jpeg.webp\",\"datePublished\":\"2026-09-08T07:07:00+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221#primaryimage\",\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/6a11b3b630598.jpeg.webp\",\"contentUrl\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/09\\\/6a11b3b630598.jpeg.webp\",\"width\":1360,\"height\":765},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?p=15221#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/buenosdiasbcs.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#website\",\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/\",\"name\":\"Buenos D\u00edas BCS\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#organization\",\"name\":\"Buenos D\u00edas BCS\",\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/logo-buenos-dias-40-01.png\",\"contentUrl\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/logo-buenos-dias-40-01.png\",\"width\":277,\"height\":40,\"caption\":\"Buenos D\u00edas BCS\"},\"image\":{\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/#\\\/schema\\\/person\\\/15aedc247eab7070ee5d76d6d069a821\",\"name\":\"Edici\u00f3n Buenos D\u00edas\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/cropped-sol-96x96.png\",\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/cropped-sol-96x96.png\",\"contentUrl\":\"https:\\\/\\\/buenosdiasbcs.com\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/cropped-sol-96x96.png\",\"caption\":\"Edici\u00f3n Buenos D\u00edas\"},\"url\":\"https:\\\/\\\/buenosdiasbcs.com\\\/?author=2\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico - Buenos D\u00edas BCS","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/buenosdiasbcs.com\/?p=15221","og_locale":"es_ES","og_type":"article","og_title":"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico","og_description":"Entre un kilo de h\u00edgado vendido en\u00a037 pesos\u00a0y uno de filete limpio que alcanz\u00f3\u00a0729 pesos\u00a0hay una gran diferencia de 692...","og_url":"https:\/\/buenosdiasbcs.com\/?p=15221","og_site_name":"Buenos D\u00edas BCS","article_published_time":"2026-09-08T07:07:00+00:00","og_image":[{"width":1360,"height":765,"url":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/09\/6a11b3b630598.jpeg.webp","type":"image\/webp"}],"author":"Edici\u00f3n Buenos D\u00edas","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Edici\u00f3n Buenos D\u00edas","Tiempo de lectura":"4 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/buenosdiasbcs.com\/?p=15221#article","isPartOf":{"@id":"https:\/\/buenosdiasbcs.com\/?p=15221"},"author":{"name":"Edici\u00f3n Buenos D\u00edas","@id":"https:\/\/buenosdiasbcs.com\/#\/schema\/person\/15aedc247eab7070ee5d76d6d069a821"},"headline":"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico","datePublished":"2026-09-08T07:07:00+00:00","mainEntityOfPage":{"@id":"https:\/\/buenosdiasbcs.com\/?p=15221"},"wordCount":784,"commentCount":0,"publisher":{"@id":"https:\/\/buenosdiasbcs.com\/#organization"},"image":{"@id":"https:\/\/buenosdiasbcs.com\/?p=15221#primaryimage"},"thumbnailUrl":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/09\/6a11b3b630598.jpeg.webp","articleSection":["Cocina"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/buenosdiasbcs.com\/?p=15221#respond"]}]},{"@type":"WebPage","@id":"https:\/\/buenosdiasbcs.com\/?p=15221","url":"https:\/\/buenosdiasbcs.com\/?p=15221","name":"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico - Buenos D\u00edas BCS","isPartOf":{"@id":"https:\/\/buenosdiasbcs.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/buenosdiasbcs.com\/?p=15221#primaryimage"},"image":{"@id":"https:\/\/buenosdiasbcs.com\/?p=15221#primaryimage"},"thumbnailUrl":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/09\/6a11b3b630598.jpeg.webp","datePublished":"2026-09-08T07:07:00+00:00","breadcrumb":{"@id":"https:\/\/buenosdiasbcs.com\/?p=15221#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/buenosdiasbcs.com\/?p=15221"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/buenosdiasbcs.com\/?p=15221#primaryimage","url":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/09\/6a11b3b630598.jpeg.webp","contentUrl":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/09\/6a11b3b630598.jpeg.webp","width":1360,"height":765},{"@type":"BreadcrumbList","@id":"https:\/\/buenosdiasbcs.com\/?p=15221#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/buenosdiasbcs.com\/"},{"@type":"ListItem","position":2,"name":"Del h\u00edgado de 37 pesos al filete de 729: El mapa de los cortes de res en M\u00e9xico"}]},{"@type":"WebSite","@id":"https:\/\/buenosdiasbcs.com\/#website","url":"https:\/\/buenosdiasbcs.com\/","name":"Buenos D\u00edas BCS","description":"","publisher":{"@id":"https:\/\/buenosdiasbcs.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/buenosdiasbcs.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/buenosdiasbcs.com\/#organization","name":"Buenos D\u00edas BCS","url":"https:\/\/buenosdiasbcs.com\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/buenosdiasbcs.com\/#\/schema\/logo\/image\/","url":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/01\/logo-buenos-dias-40-01.png","contentUrl":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/01\/logo-buenos-dias-40-01.png","width":277,"height":40,"caption":"Buenos D\u00edas BCS"},"image":{"@id":"https:\/\/buenosdiasbcs.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/buenosdiasbcs.com\/#\/schema\/person\/15aedc247eab7070ee5d76d6d069a821","name":"Edici\u00f3n Buenos D\u00edas","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/01\/cropped-sol-96x96.png","url":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/01\/cropped-sol-96x96.png","contentUrl":"https:\/\/buenosdiasbcs.com\/wp-content\/uploads\/2026\/01\/cropped-sol-96x96.png","caption":"Edici\u00f3n Buenos D\u00edas"},"url":"https:\/\/buenosdiasbcs.com\/?author=2"}]}},"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=\/wp\/v2\/posts\/15221","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15221"}],"version-history":[{"count":1,"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=\/wp\/v2\/posts\/15221\/revisions"}],"predecessor-version":[{"id":15223,"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=\/wp\/v2\/posts\/15221\/revisions\/15223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=\/wp\/v2\/media\/15222"}],"wp:attachment":[{"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15221"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15221"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buenosdiasbcs.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15221"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}