2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Marble meat got such a beautiful name because of the even distribution of layers of fat. Initially, they are formed in the muscle tissues of young bulls. This product is considered
very tasty and he althy. What is marbled meat? Outwardly, it resembles a natural pattern on the cut. During cooking, layers of fat spread, filling the meat with fragrant juice. Therefore, it acquires such a unique tenderness and special softness.
An example of classic marbled meat is the production of famous Japanese beef, namely the Wagyu breed. Such animals are genetically predisposed to the appearance of fatty layers in meat. This breed was bred by crossing meat local breeds of horned cattle with British species. Gobies, from which a valuable product is obtained, are especially inactive, phlegmatic and complacent.
Marble meat is not so easy to buy. The main suppliers of such beef in the world market are Australia and the USA. Farms in these countries use a simpler and cheaper livestock feeding system than
Japan. Free grazing of young animals occurs on pastures. Then the animalsfed with grain and immobilized. Far from always they are fed with wheat, more often with compound feed and corn. The average fattening period is approximately one hundred and twenty to one hundred and fifty days. Honey nutrition ensures the accumulation of substances in the muscles, which contribute to the formation of greater "looseness", that is, softness, meat and the appearance of a crust when frying. Many global manufacturers use inexpensive chemical additives to achieve the same goals. With their help, they get marbled meat.
Black Angus is the most popular. Animals of this breed are undemanding, perfectly adapt to the new environment, resistant to diseases, prolific and obedient. After slaughter, the meat is not immediately suitable for cooking. It should be kept at a constant temperature, which should be zero - two degrees Celsius. So it is stored for two to three weeks. It is at this time that all the enzymes that are present in meat fully activate certain chemical processes that destroy muscle fibers well, making the product very tender and finally forming its flavor “bouquet”. Then the product is cut, as a rule, into separate standard parts, carefully packaged and sent to the consumer exclusively in frozen form. It is packed in special shipping containers.
Modern medical research has shown:
1. Marble meat contains more
more extractive nitrogenous substances, biotin and pantothenic acid than usual.
2. It contains a highly digestibleiron.
3. Marble meat contains substances that prevent the formation of cholesterol.
Usually, this beef is marinated in Mexican, Texas style, resin, lime, chili, cumin, cilantro are added. This product is easy to prepare. Meat goes well with green sauce.
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