Only in the most luxurious restaurant offers instead of a regular (albeit skillfully cooked) beef delicacy - marbled meat. His strange name product shall multitude of veins of fat running through the muscle tissue. Flecked with streaks of such meat actually resembles a noble stone, which from time immemorial valued worldwide.

Origin

In Japan, traditionally ate very little meat, and then spread throughout the country in the XVII century Buddhist meat products have disappeared from the diet of the inhabitants. And only in the middle of the XIX century, when the Japanese began to gradually contact with other countries, including European ones, in the country of the Rising Sun began to develop animal husbandry.

More surprising fact that it gave Japan the world's most famous, the most expensive, the most intriguing delicacy beef - marbled meat. The name of this species of beef had kind of look: a bright red muscle tissue penetrate thin layers of white fat. Steaks from such meat look very nice, but appreciate marbled meat not so much for its beauty as for the surprisingly delicate texture and taste.

Beef is called "meat for toothless" for its softness or "meat foie gras" for its cost. Indeed, this tender meat, spoonable, is much more expensive than conventional beef: steaks marble price can go up to eight hundred dollars per kilogram.

Why marbled meat is originated in Japan? In Japan many centuries bred certain breeds of cows, which were used as draft animals. Isolation of the country has led to a special Japanese breeds that, as it turned out, not store fat under the skin and directly into the muscle tissue.

Played a role and other aspects of Japanese livestock. Since there was virtually no pasture, the cows began to keep in close stalls and feed the most affordable food - corn. As a result, the cows developed obesity, which, however, only improves the taste of meat cows. Surprisingly soft meat with a beautiful pattern of white streaks on the market made a splash: marbled meat quickly gained popularity. Today, the meat produced in many countries, although, according to the Japanese, the name "marbled beef" may be only the Japanese Kobe meat from the province.

Features

Marbled beef is considered to be much more useful than usual, especially because the fat in a meat low in cholesterol Cholesterin   and well absorbed. The soft flesh can easily get hold of an old man or a child. And assimilate this beef is better than usual, so the marbled meat is often recommended recovering and debilitated patients. However, few of them can take advantage of such recommendations, taking into account the cost of solid marble beef.

Beef Production Beef - Meat Guide   - A complicated process. The first six months of his life calves fed only milk. After that, some time they spend in the open pasture and then begins the preparation for slaughter. Calves are placed in close stables, and are deprived of the possibility of not that run pleasure, but even move. This feed them very generously. However, non-traditional diet is used for cows: calves offer no grass or hay, and grain products. Such a diet in combination with physical inactivity is performed to ensure that the animals develop obesity. Bulls (and now marbled meat - meat is always steers) begin to rapidly gain weight, the fat deposits they are formed between muscle fibers.

To prevent the formation of pressure ulcers animals do massage for a better appetite otpaivat their beer and sake. And that bulls have not experienced the stress of this life, they are given to listen to classical music.

Each manufacturer has its own marble meat cattle breeding secrets, so different varieties of this delicacy at least a little, but they differ from one another. What unites them is only the high price, softness and excellent taste. However, not all the sophisticated gourmets prefer Beef usual.

According to many, the meat turns out too soft, it can not satisfy the need for chewing and has expressed enough beef flavor. Also, some believe that marbled meat's success is attributed not only to its quality as skilful marketing today, this kind of beef has become a symbol of the good life.

Immediately after slaughter the meat does not look marble. In order to exhibit white streaks, the carcass must be cooled for a long time (from three days to several weeks) in special circumstances.

For the most demanding

Technology "mramorizatsii" are not only used for the production of marbled beef. Similarly prepared pork or mutton. Specific growing conditions make it a cattle meat juicy and tender, and the cost of "marble" lamb or pork Pork - meat guide   is always lower than the cost of the original Japanese delicacy beef.

Beef outside the country of the Rising Sun is also grown a little differently than at home this product. Instead of high-quality grain feed Bychkov offer the usual grain or corn, and for rapid weight gain do not offer animal elite alcohol, and cocktails with chemical additives. It allows to reduce the production cost, but adversely affects the quality of the meat.

Interestingly, in Japan willingly eat not only the Japanese marbled meat, but its Australian counterparts. This, however, has less to do with the high quality of Australian meat, but with its greater availability in comparison with the original product, including the Japanese.

Maria Bykov

Related Articles

The meat in the oven: useful, simple, tasty, festive

Beef Stroganoff - a win-win

Dish of minced meat: simple, fast, affordable, tasty

Steak: a treat for meat lovers