What is marbled beef? Meat in marble. "Elite beef" in the Russian Federation is produced no worse than abroad

Meat is the favorite food of most people. Of course, we eat both plant foods and dairy products, but many perceive such food only as an addition to the main menu. Meat food is tasty and nutritious. The most common meat is pork, and the most expensive is beef. And if it is also marbled beef, then it can cost up to $ 1,000. Why is this meat special, and why is marbled beef the most expensive meat in the world?

This is a special type of meat, with many thin fatty layers in the muscle tissue, which not only give the meat an unusually tender and juicy taste, but also the color - pink meat, riddled with white stains and really looks very much like marble.

In the process of cooking, the fat layers melt and fill the meat with juice - due to this, it acquires a unique softness and tenderness inherent only in it.
The more such layers in the meat, the higher its "marbling", and therefore the price. The degree of marbling also depends on which category the marbled beef falls into. The highest category is "Prime", then comes the selected meat "Choise", and then the usual marbled meat - "Select".

The technology for obtaining such meat is rather complicated, lengthy and expensive, so it is not produced on an industrial scale.

This most expensive meat on the planet is obtained from a special breed of Wagyu cows, which for many centuries were grown only in Japan and were not exported to other countries of the world. And although in modern times these valuable animals are bred in Australia, New Zealand, Argentina, and even in Russia, the prices for marbled meat have not become lower.

Marbled meat owes its exceptional taste to a special technology for growing bulls. The lives of these thoroughbreds can be envied! Just imagine: up to 4-6 months old calves are soldered with milk, then slightly matured calves graze in ecologically clean meadows, and they live a free life for themselves, without human intervention. Then the bulls are placed in individual apartments with soundproof walls, where they are hung on the reins. This seemingly strange procedure is done so that the cattle cannot move, but also does not lie, which is very important! Indeed, for an even distribution of layers of fat in muscle tissues, the muscles of the bulls must be in tension.

Throughout this period, the animals are not only fed with selected grain, but also drunk with high-quality beer - to improve their appetite. The "marbling" of future meat is the greater, the longer the goby feeds on grain. On average, the grain feeding standard is 200-300 days.

But that's not all! In order for the fat from such a good life not to be deposited anywhere, but to go into the meat and form thin marble veins, the bull is given a vibromassage, reminiscent of beating, and to improve digestion, horned beauties include Japanese classical music. Is it any wonder that in the end the meat of such a bull turns out to be tender, juicy, melting in your mouth like butter. It is not for nothing that in Japan they say about marbled beef that it is "meat that does not need teeth."

By the way, in Russia, Nikita Khrushchev was the first to appreciate the taste of marbled beef. He had a chance to try marbled beef steak during a business visit to the United States. Khrushchev liked this unusual tasty tender dish so much that upon returning to Russia, the Secretary General asked his personal chef to cook beef for him using the same technology. However, in terms of taste, the resulting dish could not repeat the American steak. It was then that it turned out that marbled beef has its own secret, which is not at all in the recipe for its preparation, but in a special kind of meat, which allows this dish to convey all the best taste sensations.

After that, by decree of Khrushchev, a specialized livestock farm was equipped, to which bulls of a special breed were supplied from Europe, which later served as the main sources of marbled meat for the Soviet leader. For a long time in Russia, marbled beef was a delicacy for the elite. And only in the last decade it has become possible to taste this amazing meat in the restaurants of the largest Russian cities.

Marble meat appeared in Europe relatively recently, but has already gained popularity not only among the regulars of famous restaurants, but also among the average consumer. Most appreciate and love this product for its excellent taste. The secret of marbled meat is in the content and distribution of the fat layer. This makes it softer and juicier. But a number of other extraordinary qualities are also attributed to marbled meat, creating a myth about the exclusivity of this product. So what is the secret of its worldwide popularity? Consider all the myths about marbled meat and compare them with harsh reality.

A little history at the beginning....

Japan is the birthplace of marbled meat. About 130 years ago, this product was obtained here for the first time in the world. About 200 types of marbled meat are produced in Japan. As a rule, they are named according to the area of ​​​​production. The most expensive and high-quality variety in the world is kyube gyu. It is named after the Japanese province of Kyube, where cows are raised, from which they subsequently receive the highest quality marbled beef - kyube gyu.

Myth 1. Marble meat is the most delicious

Marble meat has softness and juiciness due to the content of fat in it. As a rule, fat in such a product is from 3 to 30%. It must be said that a high fat content (30%) is typical only for a high-quality and expensive kyube gyu variety, in all others it is much less, and sometimes about 3%. Can these small percentages affect the taste and quality? Most experts believe that it is not, because practically the same amount of fat is found in young veal that does not have marbling, which means that manufacturers, taking advantage of the marketing popularity of marbled meat, sell us a low-quality product at a higher price, under the high-quality brand.

Myth 2. Marble meat is juicy and tender due to the technology of animal rearing

We will dwell on the technology of raising animals for marbled meat a little later. And now it is worth noting that marbled meat, like ordinary meat, is subjected to ripening technology. The secret is simple, any carcass, regardless of whether it has a “miraculous marbling” or not, undergoes a maturation process. The carcasses are hung in special refrigerating chambers, where the temperature is maintained from -6 to +2 degrees. Thanks to this, fatty streaks become more pronounced, muscle fibers soften and are impregnated with enzymes. There are many myths about wet ripening, when the meat is vacuum-packed and allegedly ripened this way, however, most experts are skeptical about this method. It turns out that marbled meat becomes more juicy and soft thanks to standard carcass processing methods, just like regular meat. But why do it, if it is already soft and greasy?

Myth 3. Marbling is an indicator of quality

Marbling of meat is formed by the distribution of fat between muscle fibers. Thin layers are intricately combined and connected with the flesh of the animal, forming a pattern on the cut that vaguely resembles natural marble. During heat treatment, the fat streaks melt, the meat becomes more juicy and soft, and therefore tasty. Many people believe that marbling is a criterion for the quality of meat, but this is by no means the case. The quality of meat is influenced by completely different factors. Firstly, this is the ratio of fat and meat in the carcass of an animal, and we have already found out that in marbled meat and ordinary young veal it can be approximately the same. Secondly, the aging or cold maturation of the carcass before its further processing and thirdly, the quality of the meat directly depends on the breed of the animal, there are breeds that are prone to fat accumulation, regardless of whether they are grown for marbled meat or not.

Myth 4. Tasty, but humane...

Very often we hear from producers of marbled meat that their animals grow up in truly royal conditions. They eat selected food, drink beer, listen to classical music, and get massages several times a week. Paradise life, and only. But in reality, everything is not quite so, or rather not at all. To obtain marbled meat, the first thing to do is to immobilize animals, place them in a stall, and sometimes hang them on special reins. In such an “interesting position”, cows spend almost their entire lives, in order to create a feeling of movement in them, they are given hydromassage several times a week. Beer, of course, is also given, but in order to increase the appetite of the animal. Selective food for these "marble poor fellows" are cereal feed. Such a diet is unnatural for a cow - its gastrointestinal tract is adapted to the digestion of plant fiber. But these are trifles! Thanks to this method of rearing, animals quickly gain weight and fat, and the manufacturer does not need anything else. One can understand the Japanese, the founders of marbled meat, who live on islands where there are no huge fields and pastures for walking and fattening animals. This method of cultivation is rather a necessity for them, but we, Europeans, have completely different geographical conditions. But not only in Europe, but also in America and Australia, the production of marbled meat is constantly growing, it turns out that poor cows all over the world have become hostages of the human stomach, and not the mind.

There are many myths, but the reality is that real high-quality marbled meat is a rather rare and expensive product, but it is often found in our market and in stores quite often. This, as a rule, although marbled meat, is of low quality. You should not chase the brand, ordinary meat from a local producer can also be soft and juicy, the main thing is that it be young, fresh and properly cooked.

This is a special product, characterized by the presence of many fatty layers that make the meat very juicy and tender. The tenderloin looks unusual - the pink color is riddled with white stains, which forms the marbling of the meat. During cooking, the fat layers are melted, filling the dish with juice, due to which it acquires a unique softness and aroma. The most expensive meat is the one in which the maximum number of such layers.

What is marbled meat

More often this term is used for beef (beef), but it can also be used for pork, horse meat (cutting of the Yakut horse). Marble meat is a piece of red fillet that contains a sufficient amount of intramuscular fat, arranged in layers, and resembles a marble pattern. In young cows and bulls, marbling is rare, since in veal fat develops first in the region of the heart, kidneys, near the pelvis (under the skin). Only after the maturation of the animal, fatty fibers begin to form in the intermuscular space and directly inside the muscles.

What is the difference between marbled beef and regular beef?

There are two main types of cows - beef and dairy breeds. The latter are designed to give milk, which is what they do all their lives. When a cow of this breed gets old, it is allowed to be slaughtered. Such meat is sold in markets and supermarkets. Beef cows are specially bred to be slaughtered after a certain period of fattening (grain or grass). Such animals are genetically disposed to the growth of intramuscular fat, due to which the beef has a marbled pattern.

The meat with streaks of fat is very soft, juicy and tender. Marble veal does not often enter the store shelves, it is highly valued, since it requires strict adherence to cultivation technology. Marble pork, like beef, is considered a delicacy due to its small share in the total volume of meat products produced, while the demand for it is increasing. Selected steak with fatty layers is cooked very quickly - young meat takes only a few minutes.

How marbled beef is grown

On the territory of the Russian Federation, the selection of beef cattle is only gaining momentum. One of the leaders in this agricultural segment is the Zarechnoye group of companies, which manufacture products under the Primebeef brand. This marbled meat is obtained from Aberdeen Angus bulls, which are herded and fed in the ecologically clean region of the Kaluga and Voronezh regions.

During the year, the animals live in an environment close to natural, they eat meadow grasses on free range, after which they are transferred to feedlots. The manufacturer gives them a special multi-component cereal mixture based on wet corn for six months. As a result, high-quality marbled meat, from which juicy steaks are made, gets on the shelves. So that the taste of beef has time to fully reveal, before deliveries to stores, it undergoes a two-week wet maturation.

Factors affecting marbling

This term refers to the presence of intramuscular fat in meat. Evaluators look at the volume and distribution of fat fibers in the longissimus dorsi muscle in a section between ribs 12 and 13. The degree of marbling is one of the main criteria for determining the category of product quality. This indicator depends on the breed, genetic data of the animal, selection. Beef cattle (Wagyu, Aberdeen Angus, Shorthorn, etc.) and dairy breeds (Holstein, Jersey) have more adipose tissue in the muscles.

Marble meat will not work without proper nutrition. The longer cattle are fed high-calorie feed, the more likely it is to get the highest quality beef, but at the same time a significantly smaller amount of marble tenderloin will be produced (the ratio of lean meat to marble with the age of the animal changes in favor of the first). Feeding cows and steers large amounts of grains such as corn and barley will change the color of the zhivo from yellow to white. In addition, the chances of obtaining higher quality in accordance with accepted standards will increase.

Insufficient physical activity is a factor that also affects the cultivation of marbled meat. Bulls and cows that have grown up in cramped stalls have softer meat than animals that have been allowed to walk a lot. So, animals, limited in movement, easily accumulate fat inside the muscles, their tenderloin becomes soft. Free-range cattle eat a lot of fiber-rich grass (instead of grain) and have a lot of force on the muscles when walking, so the muscle tissue becomes dry.

The globally accepted technology for growing and feeding livestock to obtain marbled meat is feedlots, which are sites for fattening high-calorie feed for at least 4-5 months before slaughter. The initial growth time of the animal falls on free grazing. The breed of Kobe gobies is fed with milk until the age of six months, after which they are transferred to a pasture, where they grow with little or no human intervention in free grazing.

The grown cattle are transferred to individual rooms with soundproof walls and hung on the reins so that they cannot move, but also do not lie, because then the muscles will be in tension for uniform layering of tissue with fat. At this time, the bulls receive selected grain and high-quality beer (the latter is needed to improve their appetite). Such a diet enhances the deposition of fat. The average standard for grain feeding is 200-300 days. In order for fat to penetrate deep into, forming thin layers in the muscles, the bulls are periodically given vibration massage.

Types of marbled meat steaks

Beef steaks are an expensive dish, the meat for which is taken from the best parts of beef carcasses. Only a tenth of the whole cow is suitable for their preparation. Modern cooking distinguishes the following types of steaks, the names of which indicate the place of the carcass from which the meat was cut:

• club steak - cut off from the back at the site of the thick edge of the longest spinal muscle, has a small costal bone;

• ribeye steak - taken from the subscapular part of the animal's body, has a large amount of adipose tissue;

• teebone steak - meat on a T-shaped bone, cut on the border between the lumbar and dorsal parts near the thin edge of the longissimus dorsi muscle and the thin edge of the tenderloin, due to which it consists of two different types of fillets (New York bones and filet mignon) ;

• striploin steak - taken from the strip of the lumbar part, without bones;

• porterhouse steak - cut from the loin of a cow at the thick edge of the tenderloin;

• roundramb steak - tenderloin from the upper part of the hip area;

• sirloin steak - marbled meat, which is cut from the lower back in the area of ​​\u200b\u200bthe head of the tenderloin;

• skrit steak - a very tasty, expensive piece from the diaphragm of an animal;

• filet mignon - a transverse thin section of the central region of the loin tenderloin with the most tender meat;

• tornedos - small slices from the thin edge of the central part of the tenderloin, which are used to make medallions;

• Chateaubriand - the thick edge of the central part of the tenderloin, which is fried whole, is not much different from filet mignon, but is served not standing on a plate, but laid out in length.

How to cook meat

To fry the marble fillet on a grill or pan, use the tenderloin from the rib part, which is characterized by a high degree of fat content and juiciness. This type of dish in restaurants is valued more than others. Steamed beef is not recommended. When cooking a steak, it is better not to rush, otherwise the piece will remain raw inside. The optimal temperature for marbled beef according to the classic recipe is 160 degrees.

Marble beef - what kind is this? Many users have not even heard of such meat, and all due to the fact that raising animals for the subsequent creation of marbled beef is an expensive process.

The variety of meat received an unusual name due to its special appearance: the streaks of fat are arranged in such a way that they are surprisingly similar to marble patterns. However, marbled beef steaks are valued not for their visual appeal, but for their unusual taste.

Do you know how marbled beef is obtained? Initially, only the Japanese produced a rare variety, using the meat of young tojima gobies and wagyu cows. Breeds of cattle were used to create elite beef.

Production of marbled beef

To get real marbled beef, bulls are kept in cramped stalls, similar to raising geese for foie gras. Only observance of a special regime, menu and procedures makes it possible to obtain excellent meat.

Until the age of six months, calves are fed exclusively with milk and herbs from wild meadows. Then, as they grow older, the livestock is placed separately and treated with grain. After slaughter, the meat is subjected to a special treatment, which is kept in the strictest confidence. For its unique taste, marbled meat is appreciated by all gourmets of the world.

How much does marbled beef cost? The price of marbled beef per kg is about 30 thousand rubles. Of course, not everyone can afford such a luxury: even at this price, you can buy marbled meat in Moscow only in a few specialized stores.

Degree of marbling: what is it?

Fat layers, which are distributed in a special way over a piece of meat, form marbling. The fat should be white and distributed evenly throughout the steak.

The high calorie content and impeccable taste of marbled beef have made it a popular dish. Oven marbled beef steak is a common order in the most expensive restaurants in the world.

The highest quality meat is in the back of the animal, as the muscles receive minimal stress. When a steak is cooked, the fat melts, giving the meat its flavor and tenderness. Marbling comes in three categories:

• prime;
• choice;
• select.

Select requires a gentle roast, and prime is fried over medium heat. Prime - the highest quality marbled beef steaks.

Marble meat: recipes for cooking in a slow cooker

Properly cooking marbled beef is easy. What is the difference between marbled beef and regular beef? Not only cost and taste, but cooking time. For example, in order to fry a steak, it will take only 20 minutes.

Marbled beef steak

Making a marbled beef steak is not difficult at all. Striploin, ribeye will do. The recipe requires the following ingredients:

• meat tenderloin - 250g;
• spices and salt;
• sunflower oil - 30 ml.

The meat should be washed and rubbed with spices and salt. Marinate the tenderloin for half an hour. Pour oil into the multicooker and put the meat. Cook beef in the "frying" mode without a lid. Flip the steak after 10 minutes for even roasting.

It is the open lid that allows you to get a crust. If the piece of meat is too thick, you will have to fry the meat from the sides. Then choose the "baking" mode to get the perfect taste. Leave the meat inside the multicooker for 30 minutes. Due to the destruction of tough connective tissue, marbled beef will become soft.

Steam Meat

You can steam the marbled beef steak. Surely you noticed a small number of ingredients for recipes. By itself, the taste of beef does not require additions. To create a delicious dish, cook:

• marble beef - 300g;
• olive oil - 1 tsp;
• spices, salt.

Rinse the meat and soak in salted water for several hours. Rinse the tenderloin and rub with spices. Drizzle with oil and place in a multicooker dish. Fill the bowl with hot water in the amount of 4 measuring cups.

Select steam mode and cook for 35 minutes. Steam meat with a side dish will leave an unforgettable impression. Cold meat is useful for slicing or as an ingredient for sandwiches.

And another rare recipe in a slow cooker especially for you

Classic marbled beef steak

To create this culinary masterpiece you need:

• beef - 200g;
• minced garlic;
• Sweet pepper;
• vegetable oil;
• tomato - 1 pc;
• salt, spices.

Chunks no more than 3 centimeters thick are rubbed with garlic, salt and spices. In the slow cooker, the "frying" mode is selected and the beef is cooked until an appetizing crust is formed. The inside of the steak should remain pink. Then the meat is cooked in the “stewing” mode for another 20 minutes.

Finely chopped onions, peppers are stewed for 10 minutes on the fat that remains after cooking the steak. A fresh tomato is cut into several pieces and added to the vegetables. The steak is served hot with vegetables.

Italian sauce

To reveal the taste of meat, try to prepare an unusually tender sauce. It will require the following ingredients:

Mix the ingredients in a blender until smooth. Pour the cooked meat over before serving and garnish with sprigs of mint and rosemary.

Lingonberry topping for marbled steak

Cowberry topping will be an ideal addition to premium meat. To prepare the sauce you need:

• spicy salt;
• prunes - 20g;
• lingonberries - 140g;
• dry red wine - 100g;
• balsamic vinegar;
• dried ginger - 3 gr.

Place cranberries in a pan, heat up. Add wine. Prunes are steamed in advance, also added to the topping. At the final stage put salt, ginger, vinegar. For 3 minutes, cook over low heat, and then grind into a puree with a blender.

Secrets of cooking marbled beef

In order not to spoil the delicacy, it is important to know some cooking rules. Marble meat does not have to be marinated. Its delicate texture does not require prolonged heat treatment. To add flavor notes, you can withstand the tenderloin in the marinade for no more than 6 hours.

Overheating the steak on the fire, you run the risk of turning the meat into "rubber". Thick pieces can be cooked in a pan, in the oven, in a slow cooker. Better undersalted than oversalted! During cooking, do not salt - this is done either before steaming, or already before serving.

Ideal ingredients for marbled meat are rosemary, basil and olive oil. Fruit and vegetable cuts, spicy sauces will help to diversify the taste. Now knowing what marbled beef is, you can create culinary masterpieces on your own.

The most expensive meat in the world is marbled beef. This is a product for real gourmets, which is often put on a par with such delicacies as black caviar and foie gras. What is so unusual about a simple piece of beef? Why is it classified as a premium product?

This meat delicacy got its name for its special appearance. Each piece of marbled beef seems to be pierced with a thin cobweb of adipose tissues, which form a bizarre pattern reminiscent of the pattern of natural stone. Pale pink meat with ornate white stains is really very reminiscent of marble - as if an artist had worked on it. In addition, the product is valued for its amazing taste, juiciness and compliance with gastronomic processing.

During the heat treatment, the snow-white layers of fat inside the marbled piece of meat dissolve, literally melt, like snow in the spring sun. Thanks to this, the marbled meat is filled with juice and becomes tender. The thinner the fat patterns and the more of them, the higher the indicator of the so-called "marbling". This means higher prices and better quality. Professionals distinguish three categories of marbled beef meat:

1. Prime- the highest grade
2. Choise- selected meat,
3. Select- regular marbled beef.

The marble pattern on the meat is the result of the hard work of the farm workers. To get premium beef, you need to create special conditions for keeping bulls. For six months they are on a milk diet, then they graze on ecologically clean meadows. Juicy green grass and fresh air do their job: the calves gain weight well. Then matured animals are fattened with grain, their cereal diet is wheat, corn and barley. At the same time, they are not subjected to physical stress, which is very important for obtaining meat without coarse muscle tissue.

According to the classical rules for fattening calves for the production of marbled beef, in addition to the unique nutrition system, animals are also required to drink beer to improve their appetite and special vibration massage to calm music. It is in such conditions that the inhabitants of Japanese farms are kept. By the way, it is this country that is a pioneer in breeding cattle breeds that produce marbled beef. There, such meat is called food, for the use of which "you do not need to have teeth." Not surprisingly, in such conditions, oriental bulls produce beef that melts in your mouth.

Classical music is not played on our farm, but we can get marbled meat as well as the Japanese. Historically, in our country, raising calves using a unique technology began with the light hand of Nikita Khrushchev. He was so impressed with the taste of marbled beef steak, which he tasted in the United States, that a special farm was soon equipped to fatten animals using this method. In Russia, for a long time this meat was a delicacy for the highest circles. And only in recent years, premium beef began to be served in restaurants.

It is quite possible to cook a royal dish at home. It is only necessary to choose marbled beef meat of excellent quality - environmentally friendly and fresh.

Unforgettable taste sensations are guaranteed!