What is marbled beef? Marbled beef: a recipe for making a tender steak. Marbled beef: technology for raising bulls

June 27th, 2017

Yesterday we talked about it, and today we continue the topic - marbled beef.

Marbled meat simply cannot be cheap, this is due to the fact that raising animals for preparing marbled beef and the cooking process itself is a labor-intensive and expensive task. Where did such a romantic name come from - marbled beef? The meat owes its appearance to them.

The fact is that the veins of fat in the meat are located in such a way that the cut produces a beautiful pattern, reminiscent of the pattern on marble slabs.

However, this meat is valued not at all for its interesting appearance, but for its surprisingly tender, uncharacteristic regular beef taste.

It is important to note that only beef can be marbled. Unfortunately, from time to time, scammers sell marbled pork or lamb tenderloin to naive and ignorant people. Such meat is obtained only through special processing after slaughter. Appearance in this case it corresponds to marble, but that’s where the similarity ends. Initially, marbled beef was produced only in Japan from the meat of young bulls of a special breed of Tojima or cows of the Wagiu breed.

Both of these breeds were considered almost sacred in Japan, since, according to legend, higher powers contributed to their appearance. For this reason, they could not be exported from the country; only very recently these two breeds began to be raised for marbled meat in Australia. However, until now it is Japanese marbled beef that is considered the best. Now about the process of raising animals for marbled meat. This process is costly and difficult. For a positive result, it is necessary to strictly adhere to a certain regime, menu, and special procedures. Animals are kept in narrow stalls to prevent them from moving around too much. The fact is that movements have a harmful effect on the taste of meat. And to prevent bedsores from forming, they are given vibration massage. In addition, they play classical music.

Nutrition also plays an important role. Until the age of six months, the animals are fed only milk, then they are grazed in wild meadows. Afterwards they are transferred to a separate room, where they are fed with selected grains, and for appetite they drink beer and sake. This is roughly what the growing technology looks like. However, each manufacturer has its own secrets that they do not reveal to anyone. And those treatments to which meat is subjected immediately after the slaughter of animals are protected like the apple of one’s eye. All these manipulations create that wonderful taste, for which all gourmets of the world value it. How is marbled beef prepared? Recipes, or rather their details, are also kept secret. Cooking feature marbled meat is that they fry it in the presence of the client. At least that's how they do it in Japan. A special roasting pan is installed next to the client’s table, and he can observe the process. In addition, there is such popular dish, like "Sukiyaki nabe", it is boiled marbled beef combined with egg noodles, bean curd, vegetables and raw egg. This dish is served even more interesting: the client himself cooks pre-prepared pieces of marbled meat, and then eats them with sauce, until meat broth the remaining ingredients are prepared. Noodle chowder completes the meal.

There is another one interesting recipe: marbled beef steak. For this you will need, in fact, a piece of marbled meat and spices.
The thickness of a piece of meat should not exceed 2 cm. The meat should be washed and wiped with paper napkins to get rid of excess moisture. Place pieces of meat on a dry, hot frying pan. They are fried on each side for about 4 minutes. The marbled beef steak is ready. What side dish to choose for marbled meat is up to everyone to decide for themselves. However, it must be taken into account that there is no point in combining such an exquisite delicacy with ordinary and boring side dishes. It's better to choose something more interesting and tasty.

When talking about beef, Steak immediately comes to mind. Steak (from the English steak - piece of meat) is a thick piece of fried meat. A steak made from the best cuts of beef is usually called simply steak (sometimes also beef steak).

The history of steak.

Sometimes the history of steak dates back to the times of Ancient Rome, “where in temples during the ritual of sacrifice, priests fried big pieces beef in order to place them on the divine altar."

In medieval Europe, beef had a low reputation: it was almost exclusively the meat of old cows and bulls. Excess cattle were slaughtered at an early age, so veal was quite common in the cuisine of the wealthy.

The widespread practice of castration of young bulls and their intensive fattening for meat began in England and only later spread throughout Europe, which explains the fact that almost all European languages, including Russian (via German), borrowed the basic names of fried cuts of beef from English language: steak and roast beef.

In Great Britain, steak gained recognition only in the 15th century; in 1460, its description appeared in a recipe book, and three centuries later, the technology for preparing a piece of meat fried on open fire, became famous on the mainland. The starting point for the birth of the modern beef industry in America is considered to be the moment when Columbus brought New World across the Atlantic Longhorn cattle.

There is an opinion that classic steaks are purely American national dish and perhaps the only valuable contribution of the United States to world cuisine. It is no coincidence that it was here that a real cult of steak was created, which became part of the national culture. And today this country is one of the leading exporters of beef. In the USA, its production is under government supervision. There are very high criteria for selecting meat for steaks: strict gradations and strict standards for fattening, slaughter and veterinary control of livestock. In addition to the United States, Australia and Argentina are major beef producers.

Steak meat

Steak meat is always a product of elite animal husbandry. To receive quality dish Only meat from young bulls (one to one and a half years old) of certain breeds is suitable. The best meat breeds are Hereford and Angus, and the most valuable is pure meat. certified angus beef.

Animal fattening

The method of fattening animals is of great importance. Grain-fed steers are the most prized (in America, corn is preferred, in Australia - wheat), since they develop delicate fatty layers inside their muscle fibers. This type of beef, called marbled beef, is more tender and juicy during cooking than grass-fed bull meat. Of the marbling standards, preference is usually given to the highest (prime) and choice (choice) categories.

Carcass cutting

Pieces for steaks are cut from those areas of the animal carcass that were not involved in muscle movement. The meat is separated into thick (no less than 3 and no more than 5 cm) slices in the transverse direction. Such cutting will then allow the heat to pass evenly through the “pores” of the fibers, quickly heating the meat to the desired temperature.

Meat aging

Steaks are never cooked from fresh meat; beef should be aged for 15 to 23 days. This period is necessary so that during the fermentation process the muscle tissue becomes looser and more tender.

Types of steaks

On our own beef steaks- an expensive dish, since the meat for them is taken from the best parts of the bull carcass. About 7-10% of the entire animal carcass is suitable for their preparation. Modern kitchen distinguishes the following types of steaks, the name of which depends on which part of the carcass the meat was cut from:

• ribeye steak, cut from the subscapular part of the carcass and having large number fatty streaks;


• club steak, cut from the back at the thick edge of the longissimus dorsi muscle and having a small rib bone;


• T-bone steak (T-bone steak), cut from a section of the carcass on the border between the dorsal and lumbar parts in the area of ​​​​the thin edge of the longissimus dorsi muscle and the thin edge of the tenderloin, therefore consisting of two types of steak meat at once - filet mignon on one side bones and “New York” on the other;


• Porterhouse steak, cut from the lumbar region of the back at the thick edge of the tenderloin;


• striploin steak (New York strip), cut from a boneless strip of the lumbar region;


• sirloin steak, cut from the lumbar back in the area of ​​the head of the tenderloin;


• roundramb steak, cut from the top piece of the thigh;


• filet mignon - a transverse thin cut of the central part of the sirloin with the most tender meat, not prepared “with blood”;


• chateaubriand - thick edge of the central part beef tenderloin(fried whole or portioned, most often for two), which is essentially the same large filet mignon, but not served standing up, but laid out lengthwise on a plate;


• tornedos - small pieces from the thin edge of the central part of the tenderloin, used to prepare medallions;


• skirt steak - not the most tender, but very tasty piece meat from the diaphragm.

Cooking steaks

At first glance, steak appears to be a rather simple dish in the form of a piece of meat fried on both sides. But not all chefs know how to cook this dish correctly. The process of working on it hides many subtleties, starting with the correct selection and preparation of meat and ending with the technology of frying it.

The equipment for cooking steaks is an oven or charcoal oven, where heat coming from all sides creates pressure inside the piece. In order for the meat to turn out tasty and meet the wishes of the guest, it is necessary to maintain the required degree of frying of the steak, which meets a certain temperature regime.

Degrees of doneness

According to the American classification system, there are seven degrees of doneness for steaks:

• extra-rare (from English . extra rare, Also blue rare or English . blue) - heated to 46-49 °C and quickly “closed” on the grill, moist, but not cold;


• with "blood" (red juice) rare) - uncooked meat (fried on the outside, red on the inside) with red juice, heated to 49-55 °C (cooked for 2-3 minutes at 200 °C);


• medium rare . medium rare) - uncooked meat, with pronounced juice pink color and heating to 55-60 °C (cooking for 4-5 minutes at 190-200 °C);


• medium rare . medium) - medium-roasted meat with light pink juice inside and heated to 60-65 °C (cooked for 6-7 minutes at 180 °C);


• almost cooked medium well) - meat with clear juice and heated to 65-69 °C (cooked for 8-9 minutes at 180 °C);


• fried well done) - fully fried meat with almost no juice, heated to 71-100 ° C (cooked for 8-9 minutes at 180 ° C with additional cooking in a combi oven);


• deep fried too well done, overcooked) - fully fried meat without any juice and heated to a temperature of over 100 ° C.

Sources:
wikipedia.org

Igor Nikolaev

Reading time: 3 minutes

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Many people believe that marbled meat is different taste qualities. It is soft and juicy. It's expensive. Marbled meat is obtained from cows and bulls, which accumulate fat located inside the muscle fibers.

The fat penetrates the fibers, creating a pattern similar to the natural pattern of marble. It melts quickly, no need to fry beef steak at high temperature. The dish turns out more healthy. What breeds of cattle do they come from? marbled beef? What method of keeping livestock is used to achieve the desired result?

This type of meat first appeared in Japan. Local livestock farmers began to import cattle from Australia and Europe to the islands. At first the herd was freely grazing. The livestock reproduced and developed on its own. Animals were used as draft power, and a lot of meat and milk were obtained from them. This happened a long time ago, back in the 1st millennium BC.

In the mid-19th century of our time, the cattle population increased significantly. Livestock breeders are faced with the problem of a lack of space for their livestock to walk. There were not enough meadows and fields for grazing. Farmers decided to keep bulls and cows in stalls. The animals had nowhere to actively move. In the stalls they could only lie and stand. Green grass they didn't get enough.

Feeding was limited to feeding grain mixtures, hay, and vegetables. The animals began to gain weight quickly. Muscle mass began to grow quickly, but the fat fibers also increased significantly. Fat began to be deposited not only in a layer under the skin. It visibly penetrated into the muscles. The meat of the bulls became fatty and lost its value.

Japanese farmers immediately felt the difference between the beef that was obtained from free-range livestock and from feeding livestock in stalls. Fat fibers enveloped the muscles. The meat has lost a little of its traditional beef taste. It became soft, which the male population did not really like. The price of beef began to fall.

The Japanese did not despair. They decided to simply not overfeed the barn animals. In this case, there is not so much fat. For beef with an increased percentage of fat, which is located between the fibers, a new name was invented - marbled meat. The idea was a great success. Everyone wanted to try exclusive, elite meat. Demand for meat began to grow, which provoked a rise in prices. Currently, marbled meat is the most expensive on the market.

Advertising campaigns began to promote marbled beef around the world. They said that to get such meat from marble pattern, the bulls were turned on to music in the barn and given a massage. There is some truth in this. Music was included, but only at the end of the 20th century. It is believed that listening to classical melodies increases the productivity of livestock. The milk becomes tastier and the meat juicier. Many livestock breeding complexes in Europe and Russia have taken up this idea.

The Japanese massaged bulls, but not to get meat with a marbled pattern. When constantly in stalls, animals' muscles lose strength. Limbs can't hold heavy weight. The bulls fall and stop getting back on their feet.

To prevent any pathologies from occurring, in Europe they use the method of active walking. The animals are tied to a tractor and forced to run. The procedure is carried out daily. Japanese farmers do not have this option. They try to stretch the muscles of their limbs with their hands. It is impossible to massage the body of a bull due to its large muscle mass.

Marbled beef comes from animals that have been kept in stalls for a long time. Livestock breeders raise bull calves for fattening. Fattening lasts 3 months. The diet is not balanced. It can lead to gastrointestinal pathology, so it is not recommended to extend the growing period of livestock.

The marbled pattern of beef depends not only on the keeping and feeding of the animals. The breed of cattle plays a big role. Some bulls are able to accumulate fat well between muscle fibers. In other individuals, subcutaneous fat is deposited, and the beef remains without fatty fibers. What breeds are best to use for marbled meat?

Aberdeen Angus cattle breed

Animals of the Aberdeen Angus breed have high meat productivity. The slaughter yield for bulls is 70%, for cows 65%. The appearance of fatty layers inside muscle tissue is determined by genetics. The breed was specially bred to produce marbled meat. The homeland of Aberdeen Angus dogs is Scotland.

• The color of the animals is black. Polled breed. The animal's body is compact and strong. The height of a bull is 150 cm, a cow is 130 cm. The limbs are short, but very strong. Animals can travel long distances in search of food. Despite the thick skin, muscles are visible through it. The weight of an adult bull is 1 ton, that of a cow is 800 kg.
• A newborn bull weighs 30 kg, a heifer weighs 25 kg. Young animals gain 1500 g per day.
• The cow does not produce much milk, 1200 kg per lactation. Getting milk from a cow is not the goal of the farmer. Both bulls and cows are taken to slaughter.
• Aberdeen Anguss are kept free-range. They are unpretentious. Along with succulent grass, they can also eat rough plant stems. When the calf reaches 350 kg in weight, they begin to prepare it for slaughter. This occurs at the age of 15 months. The fat layers inside the fibers look like thin threads; to enlarge them, calves are placed in stalls. They begin to be fed with protein food: they are given more grain, cake or pulp.

At 18 months, bull calves weigh 600 kg. It is believed that this is the most optimal age for producing marbled beef. Young animals are led to slaughter. The older the animal, the coarser the muscle fibers become, and more internal and subcutaneous fat is deposited. The marble pattern becomes blurry. Such meat is not very valued in the market. In addition, obesity affects the health of animals. The legs cannot bear much weight, and limb fractures occur.

Hereford cattle breed

Marbled beef is obtained from Hereford cattle. Animals have a genetic predisposition to build up fatty fibers within muscle tissue. The breed was bred in England and has meat productivity. The meat yield for bulls is 70%. The color of the animals is red and white. The body of the animals is red, the hair on the head is white.

• Herefords have a muscular body. The animals are short - 125 cm tall for a bull, 120 cm tall for a cow at the withers. Limbs are short and strong. Animals are kept on pastures if climatic conditions permit. Herefords are hardy and tolerate frost well, but at low temperatures the livestock are housed in closed pens.
• Animals eat not only juicy grass in the pasture. Their body is adapted to digest large amounts of roughage.
• Calves are born light in weight: bulls - 33 kg, heifers - 30 kg. A calf can gain 1250 g per day, without the use of special drugs or antibiotics.
• Herefords have good immunity. With poor feeding, they do not develop pathologies in the gastrointestinal tract. Stomach upsets occur when eating large amounts of succulent food.
• The weight of an adult bull is 900-1000 kg. The weight of the cow is 800 kg.
• The breed is late maturing. The recommended age for first insemination is 3 months.

Animals are slaughtered at 19-20 months. At this age, the weight of a bull reaches 700 kg, the weight of a cow can be 550 kg. When kept on pasture, animals gain a lot of weight, but the fat layer inside the muscles is small. To increase it, the livestock is placed in stalls. Animals begin to be intensively fattened. Various techniques are used. Herefords are well suited for fattening on hay and concentrates.

First, a little about how things stand with knowledge not among us, consumers, but among those who call themselves professionals.

1. Ignorance of Moscow restaurants
During these 3 years, I visited many restaurants in Moscow and beyond, where I paid attention to what was written on the menu about the steaks offered, and came to the conclusion that only some Moscow establishments correctly present the culture of marbled meat. That is, if you open a place where you serve steak and the menu mentions terms such as “Wagu” or “Kobe”, it is your responsibility to tell the guest what it is. If you don't want to bother, just write "marble meat, Australia." Since the ignorance of the restaurant is picked up by the guest and, foaming at the mouth, he then tells his friends that he ate Vagu in the restaurant and that it is the coolest meat. Friends tell their friends. Information is surrounded by rumors and as a result we have uneducated guests and all sorts of myths that a friend of a friend ate magic beef from a bull in some restaurant in Moscow, who lived in a spa in Japan, was given a massage, and then was delivered first class to Moscow in order to be eaten. Such uneducated guests then come with the arrogant air of a connoisseur and treat the waiter with their pseudo-knowledge about Vagu meat. Thus, there is only one conclusion - the guest must be unobtrusively educated, interested, and the guest must not tell stories.

2. Ignorance of Moscow suppliers


The normal desire of a restaurant is to get the best from suppliers. You have to fight for this, especially if you have a small and start-up enterprise. The best goes to online monsters. In this fight, literally, for a piece of meat, I constantly tried to understand why one supply was better than another, asked a lot of questions to suppliers, read about meat. And in addition to other conclusions, I made the following: managers who work with restaurant clients do not have the correct system of knowledge about their product - marbled meat. This applies to such monsters as MARR Russia, Australian Trading House, Snow World, East-West. Not a single manager I worked with from these companies could clearly explain to me what the difference is between Australian, American and Japanese meat, which is better, why Kobe is from Australia, what is correct Kobe or Kobo, and Kobo is better than Wag or Wagyu, etc. They all got away with a rude misappropriation of what they had, and they knew little about what they had.

3. What is marbled meat?
I am sure that I will not reveal a secret by answering this question. But it's worth telling. Marbling means only one thing - the presence of a sufficient amount of fatty inclusions in the meat fibers. Marbled meat does not mean that the bull was abused: hung, massaged and turned on Cafe del Mar. And it doesn't have to come from Japan. Marbled meat of various breeds, including Chile and Japanese breeds, is raised in different countries: in the USA, Australia, Japan, South America (Argentina, Chile, Ecuador, France, etc.) Marbling is achieved by a special technology for feeding livestock. The animals' diet includes a special feed mixture containing large amounts of corn, grain, and alfalfa. Marbling has its own gradations depending on its intensity, that is, the frequency of white inclusions in the fibers. The higher the marbling, the more tender the steak. American statistics even calculated the coefficients of customers dissatisfied with the quality of steak depending on the degree of marbling. The American grading of meat involves three degrees of marbling: select, choice, premium.
4. Magical Japanese meat: what are Wagu and Kobe, why do Moscow restaurants call beef from America and Australia “Kobe”?

1) Real Kobe can only be from Japan and must meet the following conditions:
a) A bull of the Tajima breed born in Hyōgo Prefecture, Kinki region on the island of Honshu, the capital of which is Kobi;
b) The bull must be raised in Hyōgo Prefecture
c) The bull must be castrated or be a virgin, which makes the meat cleaner (as Anatole said, after castration the animal gains weight, and plus - the meat does not stink)
d) The bull must be killed in one of these cities in Hyōgo Prefecture: Kobe, Nishinomiya, Sanda, Kakogawa or Himeji.
e) According to the Japanese grading of marbling (called BMS), beef should be graded level 6 or higher.
f) The quality of meat according to the Japanese gradation should be A or B
g) The total weight of the bull must reach no more than 470 kg.

2) The term Wagyu primarily refers to a family of several breeds of steers that are genetically predisposed to intense marbling of the meat. The most famous Japanese breeds of the Wagyu group are Tajima, Tottori, Shimane, Kochi and Kumamoto. It is from the Tajima breed that Kobe is made. Thus, the term Wagyu is broader than Kobe. Kobe is the finished meat of an already slaughtered Tajima bull, which was raised and slaughtered under certain conditions (see point 1). Thus, Kobe is not a breed of bull, but a set of methods for raising and slaughtering Tajima bulls. That is, a live bull cannot be called Kobe, it must be called Tajima, but a piece raw meat- this is Kobe. Etymologists of Wagyu: "WA" means "Japanese" and "GU" means cattle, that is, "WAGU" is a JAPANESE COW.

3) Why do Moscow restaurants and suppliers call beef from America and Australia “Kobe”?
When Wagyu bulls were brought to America, they were crossed with Angus bulls for the following reasons: 1) so that the animals would survive in the American climate; 2) in order to find the optimal balance of marbling for the American buyer, since the average American buyer called original Wagyu meat "too white." The resulting bull, in agreement with Japan, began to be called not “Kobe” or “Wagu”, but “American Style Kobe Beef”. The diet of such a bull: a mix of corn, pearl barley, alfalfa and wheat straw. A bull calf is usually slaughtered at the age of 30-35 months. Australians raise both purebred and crossbred Wagyu, and the Australian Wagyu Association is the largest association of breeders of these breeds outside Japan.

THUS, THE FOLLOWING CONCLUSIONS CAN BE MADE:

1) Beef can only be called Kobe if it meets all Japanese conditions, simply put, Kobe is only Japanese beef;

2) You cannot call Kobe or Waga beef if it is from America; the correct name for it is American Style Kobe Beef or “American-style Kobe.”

3) Purebred Wagu except Japan are exported ONLY from Australia! And they are cheaper than Wagu bulls from Japan. So if you want purebred VAGUs, but cheaply, eat VAGUs from Australia.

Marble beef It is considered a gourmet type of meat. It got its name because when cut it really resembles a stone. The impression is created by small veins and thin layers of fat, which make this meat unusually tasty, juicy and tender. Per 100 g beef accounts for 18 g of protein and only 10 g of fat, as well as contains significantly more than usual substances that strengthen the secretory function of the digestive organs, easily digestible iron and substances that prevent the formation of cholesterol, B vitamins, phosphorus, sulfur, zinc and other metals.

It has been established that marble meat prevents the development of cancer.

How marbled beef is raised
The veins that distinguish marbled beef are formed as a result of a special regime of feeding and raising young bulls.
Several factors play a major role in obtaining real marbled beef:
1. Choosing the right calf breed. The meat breeds genetically prone to the formation of veins are Aberdeen, Hereford, and others.
2. Special way fattening calves throughout their lives.
The nutrition of animals, depending on their age, is organized according to certain patterns.

One of the schemes is "grass-fed".
1. from birth to six months, bull calves feed on milk,
2. then for up to 15 months they are on pastures with organic grasses, gaining weight,
3. From 15-19 months, bulls are kept in stalls, restricting their movement. At this time they are fed corn mixed with wheat and alfalfa with the addition of vitamin complexes and microelements.
It is on the basis of such nutrition that inclusions of light fat are formed in the muscle structure, and the meat takes on a resemblance to marble.

Bull calves are slaughtered at the age of 9-30 months. The meat turns out quite lean.

The second method of fattening is grain feeding.
1. From birth to six months, calves are given milk,
2. The bulls then receive exclusively grain and quickly gain weight.
The bulls are slaughtered at 10–11 months.

Third way - ancient Japanese technology "Kobe". It produces the most valuable types of marbled beef. This technology is used to fatten calves of the special Wagyu breed, which is a national treasure of Japan.
The meat of fattened bulls has certain degrees of quality, of which the most high categories– Prime, Choice, and then several categories of regular marbled meat – Select, Standard, Commercial. Meat of lower categories is used for processing.

Features of preparing dishes from marbled beef
IN Japanese restaurants marbled meat is prepared in front of customers. It's fried on vegetable oil With sesame seeds and spices.
Beef is used to prepare shabu-shabu - dishes made from boiled thin pieces meat, vegetables and noodles, as well as sukiyaki - also made from boiled meat, vegetables and noodles with the addition bean curd and raw egg.
In other countries of the world, marbled beef is used to prepare steaks with a side dish of vegetables or green salads.
Tender marbled beef does not require long-term heat treatment.

The meat is prepared for frying in the following sequence:
1. defrost without removing from the refrigerator at a temperature not higher than + 4,
2. remove the vacuum packaging, wipe with a napkin (do not wash in water), let the meat stand for 15 minutes,
3. cut across the grain into pieces at least 2–2.5 cm thick.
The steaks are not pounded, quickly fried with a small amount of oil on all sides, then salt and pepper.

How marbled beef (semi-finished products) is sold
To preserve and sell marbled beef, it is cooled or frozen.
Semi-finished products - steaks - are prepared from frozen meat, which is stored at a temperature not lower than -1.5°. In this case, the quality and properties of the meat are completely restored after defrosting.
To increase the shelf life to 8–10 weeks (maximum 120 days from the date of slaughter), storage of chilled meat in vacuum packaging with inert gas is used.
Properly raised marbled beef is very expensive. The delicacy is supplied mainly from the United States and Australia, where fattening technology is simpler and cheaper than in Japan.

Beef cattle are distinguished by their early maturity and characteristic physique (wide body, well-developed back and lower back muscles). By the age of 15–20 months, young animals reach a weight of 450 kg, and with intensive fattening - up to 600 kg. The slaughter yield of meat from a meat carcass is 52–58%. Unlike breeds of other directions, in beef cattle, fat is deposited not only under the skin, in the omentum and near the kidneys, but also in the intermuscular space. As a result, the meat of such animals, with good fatness, acquires marbling, i.e. cross-sectional appearance reminiscent of the texture of a noble stone.

Marbling is achieved by a special technology for fattening livestock (in addition to cattle, pork and even lamb are marred). The animals' diet includes a special feed mixture containing large amounts of corn, grain, and alfalfa. Marbled meat is obtained from animals of various meat breeds, which are raised in many countries of the world: in the USA, Australia, Japan, France, South America (Argentina, Chile, Ecuador), etc. Beef cattle in Russia are represented by such breeds as Kalmyk, Kazakh white-headed , Hereford, Shorthorn, Charolais, limousine, etc.

Properties of marbled meat

Japan is the main consumer and homeland of marbled meat

Marbled meat appeared in Japan in the 60s of the 19th century. For fattening for marbled meat, the Japanese use animals called Wagyu. The term Wagyu refers to the steers of a family of several breeds that are genetically predisposed to intense marbling in the meat. Etymology of the word Wagyu: Wa means "Japanese", gyu - cattle; together it turns out Wagyu - “Japanese cow”. The most famous Japanese breeds of the Wagyu group are Tajima, Tottori, Shimane, Kochi and Kumamoto. These breeds are genetically predisposed to the appearance of fatty layers in the meat. Bulls of “marble” breeds are especially sedentary, complacent and phlegmatic. The Wagyu group of breeds are developed by crossing local beef cattle breeds with British ones.
It is from Tajima bulls that Kobe is made, ready-to-eat marbled meat from animals that have been raised and killed under certain conditions. Japanese cattle breeders explain that a live bull cannot yet be called Kobe, it should be called Tajima, but a piece of raw meat is already Kobe. Thus, Kobe is not a breed, but an ancient Japanese technology: a set of methods for raising and slaughtering Tajima bulls.

Secrets of producing marbled meat

Marbled meat in the world

The main suppliers to the global marbled beef market are the USA and Australia. IN farms These countries use a fattening system that is simpler and cheaper than in Japan. The same free grazing of young animals on pastures is used. Then the animals are immobilized and fed grain (not always wheat, more often corn and animal feed). The average grain-fed standard is 120–150 days.

Sometimes dry wine, milk and even honey are added to the diet (at least in environmentally friendly Australia). Honey fattening determines the accumulation of substances in the muscles, which contribute not only to greater “looseness” and softness of the meat, but also to the formation of a crust during frying, which leads to greater preservation of nutrients in the finished product. True, the world leaders in the production of marbled meat use cheaper chemical additives to achieve the same goals. It should also be said about grass-fed, when animals are fattened on pastures all the time after weaning from the cow until slaughter. In this case, the meat turns out leaner. In this case, the bet is made mainly on a genetic predisposition to marbling. The cost of marbled meat produced using this technology does not exceed 200 euros/kg.

In most cases, American-style marbled meat is the meat of young bulls of specially bred meat breeds: Angus, Aberdeen, Hereford, Charolais, Limousin, which are raised on ecologically clean meadows and fed with corn grain according to a special program. The most popular marble breed is Black Angus. Animals of this breed are undemanding, adapt well to external conditions, are resistant to diseases, obedient, and fertile.

Post-mortem maturation of marbled meat

After the slaughter of an animal, marbled meat is not immediately ready for sale and consumption. Intramuscular fat distributed in meat tissues becomes clearly visible only if fresh meat is kept in refrigerated rooms for at least 24 hours. With longer holding (for 2–3 weeks), at a temperature of 0 to +2 ºС, enzymes, present in meat, activate chemical processes that destroy muscle fibers. Under the influence of enzymes, meat becomes more tender, and its flavor “bouquet” is finally formed. After ripening, the carcass is cut into parts according to accepted standards, all parts of the cut are vacuum packed and sent to the consumer either frozen (in sea containers) or chilled (in air containers).

Current knowledge about marbled meat

Modern medical research shows that marbled meat is significantly ahead of regular beef in terms of the content of nitrogenous extractives, pantothenic acid, and biotin. These substances enhance the secretory function of the digestive system and promote better digestibility of foods.

“Marbled” meat contains iron in an easily digestible form, as well as compounds that prevent the formation of cholesterol. “Marbled” meat actively promotes the removal from the body of substances that provoke cancer. It’s not for nothing that the administrations of all children’s educational institutions in Japan are obliged to feed children meat products only increased marbling.