How calves are raised for marbled meat. Nutritional value and calorie content of meat

Everyone tried it in restaurants, but almost no one cooked it on their own. What are we talking about? Oh yes, marbled beef! After all, joking aside: how often have you had to serve this delicacy product for dinner at home? No? And absolutely in vain! After all, home-cooked marbled meat steak contains a unique ingredient that not every restaurant chef has. We are talking about a piece of soul and mood that you put into a dish made by yourself. And if you add a little more “knowledge of the matter” to this, then the success of the venture is guaranteed.

For those who are just discovering such a delicious delicacy as marbled beef and want to learn how to cook it in their kitchen, we have prepared a series of articles. In the first of them, we will tell you why marbled beef is so famous and why it cannot be compared with the meat of an ordinary cow, which is sold on the market.

Believe it or not, you want it, but it was like this

It is believed that marble cows originated in Japan. According to an ancient legend, this happened even before our era with the light hand of a certain local goddess. Like it or not, it has not been established for certain. However, there is still a certain historical clue: references to this wonderful animal are contained in the chronicles of the Land of the Rising Sun a thousand years ago.

Since then, the breeding of this variety of cattle has become a real cult. All the Japanese dreamed of tasting this “divine” cow meat, but only a few representatives of the authorities were awarded such an honor. And only at the end of the 17th century, when Buddhism became the state religion of the country and eating beef was banned, interest in this topic subsided. But, as it turned out, not for long. Changes in the cultural and political life of the country allowed the tradition to revive: in the 1860s, during the Meiji Revolution, marble animal husbandry began to develop rapidly again. And today the country supplies more than 120 varieties of similar meat products to the world market.

There is an opinion that one of the first statesmen who became interested in her was N. S. Khrushchev. During an official visit to the United States, he happened to taste a surprisingly fragrant beef steak. Khrushchev liked the taste of this dish so much that, upon returning home, he asked his chef to conduct a gastronomic experiment. And then everyone was in for a surprise. It turned out that the recipe for preparing the dish played by no means a paramount role. Much more important was the type of meat from which such a steak was made. And the necessary beef in the USSR of those times was simply not found. Therefore, the Secretary of State had to open a special farm, where special bulls of meat breeds were imported from abroad.

Marble vs. "regular" beef: the difference is significant

“This is all understandable, but what is worse than the meat of an ordinary cow, which I can buy cheaper at the nearest market?” - you ask. And we will explain to you that it differs in everything, from the quality of the product to its taste. The fact is that there are cows of dairy and meat breeds.

As the name suggests, the first designed to give milk. This is what they do all their lives. And when a dairy cow becomes old, it is allowed to be slaughtered. Do not throw away such "valuable" meat! You can easily find such a product in the market or in the nearest supermarket. Even after prolonged heat treatment (boiling or stewing), dishes made from it remain tough, hard to chew and have a characteristic aftertaste.

Meat breeds of beef are bred precisely in order to get to your table after a certain period of fattening - grass or grain. These animals are genetically predisposed to the formation of an intramuscular fat layer. Thanks to this, a marble pattern appears in the texture of their meat, according to which such beef is easy to distinguish visually. It is incredibly juicy and tender, because bulls are slaughtered at a young age. Therefore, steak and other marbled beef dishes are cooked very quickly - in just a few minutes.

There is a market for marbled beef in modern Russia!

One of the leaders in this agricultural segment is the Zarechnoye group of innovative companies, whose products are known under the brand. This meat is a high degree of marbling - Choice, Top Choice and Prime, which is obtained from bulls of the Aberdeen Angus breed. Animals are grazed and fattened in ecologically clean areas of the Voronezh and Kaluga regions. For 10-12 months they simply live in an environment close to natural and eat meadow grasses. Then young bulls are transferred to feedlots, where they are given a special 4-component grain mixture based on wet corn for 180 days. No hormones or chemicals! The output is amazing world-class quality marbled meat, from which juicy and fragrant steaks are made. And in order to fully reveal the taste of beef, before getting on the cutting board to the chef, the product undergoes a 2-week wet ripening procedure.

We can talk for a long time about the "evolution" of marbled beef in Russia and in the world, provide information from history and genetics. But the facts are inedible ... What can not be said about or any other dish of marbled meat. So treat yourself to it tonight, just like that! And you yourself will feel and understand.

Marble beef

Marble beef is perhaps the world's most famous meat delicacy.

\"Marble \" it is called because the cut is very reminiscent of its appearance veined stone. This effect is achieved due to the presence of thin layers of fat in the muscle tissue, which make the taste of meat surprisingly juicy, light and tender. Such meat is obtained from bulls grown using a special technology. This technology consists in the intensive feeding of the animal, during the last three to four months before slaughter, exclusively with grain, with a complete restriction of its movement. The source of high-quality marbled beef is only the meat of young bulls. This allows for a low content of connective tissue, which gives the beef greater tenderness.

Marbled beef obtained from bulls grown according to the old Japanese technology "Kobe" is especially appreciated. According to this technology, first a young bull is walked for some time in clean meadows. Then he is kept suspended from the ceiling by reins in a room with soundproof walls, fed with rice and soldered with beer. The process goes under the continuous sound of classical music. And so that the poor animals do not have bedsores and shortness of breath, they are given daily vibration massage. When the bull reaches the desired weight, it is slaughtered. The meat is very tender, and the veins do not look like stripes, but a real marble pattern.

Cooking marbled beef

\"Marble\" meat as a species appeared in Japan in the 1860s, so the classic recipes for its preparation came to us from there.

This type of meat has 120 varieties, each of which bears the name of the village in which it is produced. For example, "Kobe" is a variety from the capital of Japanese "marble" meat - the city of Kobe. There is even a saying in Japan: "You don't need teeth to get meat from Kobe."

Usually a Japanese chef prepares \"marble\" meat right in front of the eyes of visitors on a large stove - teppanyaki, or hibachi-table, as the Americans call it. These are special brazier tables located next to the tables. The meat is fried in vegetable oil with the addition of sesame seeds and spices. The rest of the details are a chef's secret.

Shabu-shabu (boiled thin pieces of meat, vegetables, noodles) and sukiyaki are prepared from \"marbled\" beef, the history of which goes back 150 years. When the Japanese still ate little meat, they kindled a fire near the house to cook it, and to fry the meat, they used a shovel (in Japanese - \"bitch\"), and they call any roast \"yaki\". This is how the name of this dish came about.

In restaurants, you can most often find sukiyaki nabe - boiled marbled meat with bean curd, vegetables, noodles and a raw egg. For this dish, the chef only prepares the ingredients, and the guests themselves cook thin slices of beef in a saucepan with water or weak broth. Ready slices of meat are dipped into a small cup with a beaten raw egg. While everyone is eating, the chef adds various spices to the sauce as needed. If his taste gets too spicy, he adds more sake or water.

The most important criterion for evaluating such meat is its “marbling”, that is, the quality of the intermuscular fat layer. “If we accept the division into categories A and B, in each of which marbling is indicated by a number from 1 to 5 (A5 is top of the top), then in Moscow restaurants you can find meat of category A2 and A3, rarely A4,” says Gennady Kim. “Its purchase price is between €140 and €180 per kg.” However, wagyu gobies are also bred in other countries. “Wagyu beef of the penultimate quality level can be found, for example, in Australia,” says Anton Lyalin, co-owner of Global Foods. “But the highest level is possible only in Japan, because the methods that the Japanese use to produce it are prohibited in other countries.” So the search for real meat from Kobe or Matsusaki in Moscow is better to start with expensive Japanese restaurants such as Sumosan or Seiji ..

Dictionary of culinary terms. 2012 .

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Today we will tell you how to cook marbled beef hearty and tasty. But before revealing the secrets of creating unusual dishes using such meat, you should find out what this product is in general and why it has such an original name.

General product information

Marble beef is the world's most famous meat delicacy. It got its name due to the great similarity with the stone of the same name. After all, the cut of such meat is also dotted with various veins. It should be noted that this effect is achieved due to the presence in this product of thin layers of adipose tissue, which are located in the muscular system of the slaughtered animal. This fact makes the meat piece surprisingly juicy and tender.

Marble beef: how is the animal raised?

How such animals are raised should be discussed separately. After all, if you have been farming for a long time, then this information will help you produce the presented delicacy on your own.

Compared to other parts of the carcass, marbled beef is quite expensive. It should be noted that such meat can only be obtained from gobies that were grown using a special technology. Its peculiarity lies in the fact that the animal is fed exclusively with grain for 3-4 months before slaughter. At the same time, bulls are maximally limited in movement.

It should also be said that high-quality marbled beef, which has a special tenderness, is taken only from the carcass of young animals.

What can be prepared from the product?

Cooking marbled beef does not take much time from housewives. After all, as mentioned above, such meat is taken only from young animals, which means that, by definition, it cannot be tough and sinewy.

From such a piece, fried steaks are very tender and tasty, as well as goulash, chops, main dishes with vegetables on the stove and in the oven.

Marbled Beef Steak: Step by Step Recipe

Cooking such meat is a pleasure. After all, in order to fry it properly, there is no need to stand at the stove for a long time. It should also be noted that there are several stages of roasting marbled beef steaks. Which one to choose is your own business. We will only tell you how to make the Well don dish. On the cut, such a steak should have a uniform gray color, no blood should be visible on it.

So, before telling you how to cook marbled beef, you should list all the ingredients that we need to create the above dish:

marbled meat - about 1 kg;
French herbs (savory, rosemary, tarragon, thyme, basil) - add to taste;

Preparation of the main ingredient

The marbled beef steak, the recipe of which we are considering, turns out to be equally tasty in a frying pan, in the oven, and on hot coals. We decided to tell you about how to cook such a dish on a conventional stove. After all, this method is the simplest and fastest.

How should marbled meat be roasted properly? Beef for this is purchased without bones. It must be rinsed well in cool water, and then dried with paper towels or waffle towels. Next, a large piece should be cut into wide steaks across the fibers with a sharp knife. Moreover, the thickness of all products should be the same (about 2 centimeters). Otherwise, the steaks may turn out to be at different stages of frying.

pickling process

To make the marbled beef steak as tasty, juicy and fragrant as possible, it is recommended to keep the chopped meat in a dry marinade for some time. To do this, each piece of chopped product should be flavored with French herbs, salt and a mixture of peppers, and then put in a bowl, close the lid and leave in this state for 30 minutes.

Heat treatment process

After the marbled beef has absorbed all the fragrant spices and herbs, you can safely proceed to its direct frying. To do this, put a deep saucepan on medium heat and pour a sufficient amount of olive oil into it (about 1-1.2 centimeters). Next, carefully place a piece of meat flavored with spices in a heated dish and fry it until all the blood is baked. In this case, it is recommended to regularly turn the steak with culinary tongs. This is necessary so that it cooks evenly.

Similarly, all remaining pieces of marbled meat should be thermally processed.

How to properly present a dish to the dinner table?

After the steaks are evenly fried, they should be placed on large portioned plates, and some side dish should be placed nearby. For example, such meat is very tasty along with fresh or stewed vegetables, herbs, mashed potatoes or pasta.

Cooking Marbled Meat Chops Together

What other dishes use marbled beef? Many people know the recipe for cooking chops. But not everyone knows that such a dish using the mentioned meat turns out to be incredibly tender and tasty. After all, marbled beef itself is very soft, and after beating it literally melts in your mouth.

So, for self-preparation of delicious chops, we need the following components:

marbled meat - about 1.5 kg;
a mixture of peppers in a mill - use at your discretion;
breadcrumbs - use at discretion;
salt is not very large - apply to taste;
refined olive oil - use for frying (add at your discretion).

Meat processing

Before cooking tender and juicy chops from such meat, it should be well processed. To do this, the product must be washed in cold water and then dried using paper towels. Next, marbled beef must be cut into wide pieces (across the fibers) 3-4 centimeters thick. After that, each piece must be carefully beaten off with a ribbed hammer. Finally, the beef chops should be seasoned with a mixture of peppers and salt. In this state, it is desirable to keep them at room temperature for about half an hour.

Roasting on the stove

How is marbled beef prepared? The chops recipe recommends using special breadcrumbs to create such a dish. They must be poured into a large plate, and then carefully roll all the beaten and seasoned pieces of meat in them.

We decided to cook this dish in the oven. But if you immediately place marbled beef there, then it will “shrink” quite quickly, forming a regular baked piece of meat. Thus, to prevent such a situation, it is recommended to first fry the product in a pan, and only then place it in the oven.

So, to prepare chops, you should take a deep saucepan, pour oil (1-2 centimeters) into it and heat it up very strongly. Next, each piece of beef needs to be fried at maximum heat on both sides for 1-2 minutes.

Cooking in the oven

After all the chops are lightly browned, they should be laid out in an even layer on a baking sheet, and then placed in a preheated oven. It is recommended to bake such a dish for no longer than 40 minutes.

How to present to guests?

As you can see, there is nothing difficult in making delicious and tender marbled beef chops on your own. After cooking the meat, it should be put on a plate and served to guests along with any favorite side dish. So, mashed potatoes, stewed vegetables, herbs, pasta, buckwheat porridge, boiled rice, etc. are ideal as it.

Making delicious beef roulade

We talked about how to make steaks and chops from such meat. However, marbled beef (how bulls are grown to obtain this product was described a little higher) is ideal not only for preparing the dishes mentioned. For example, a roll baked in the oven is very tasty and tender. To prepare it, we need:

Meat preparation

To prepare the roll, you should purchase a fairly large piece of beef. It must be washed well, and then cut so that in the end you get a thin, but wide enough layer. If desired, it can be slightly beaten off using a culinary hammer.

After all the described actions, a layer of marbled meat must be flavored with a mixture of peppers and salt, and then set aside for a while.

Filling preparation

The creation of any roll involves the use of fillings. We decided to use pickled mushrooms and vegetables for this. They should be finely chopped, put in a pan with oil and fry until golden brown for 15-17 minutes.

Formation process

In order for marbled beef meatloaf to turn out not only very tasty, tender and juicy, but also beautiful, it should be properly formed. To do this, you need to take a large cutting board and put a layer flavored with spices on it. Next, the meat piece must be greased on both sides with low-fat mayonnaise. After that, it should be covered with a small layer of fried mushrooms and vegetables. It is also desirable to use finely chopped fresh herbs as a filling.

At the end, the beef layer must be tightly wrapped in a roll. So that it does not open during heat treatment in the oven, it is advisable to tightly tie it with a rope or secure it with toothpicks.

To obtain a more aromatic dish, shallow cuts should be made in the surface of the formed marbled meat roll, and then thin slices of garlic should be carefully placed there. In order for this dish to be covered with a beautiful golden brown during the baking process, it is also recommended to grease it with fresh honey.

How to bake in the oven?

To bake the meatloaf in the oven, it should be carefully moved into a deep dish or onto a baking sheet. If desired, such a dish can be prepared both in foil and in a culinary sleeve.

It is recommended to bake meat with mushrooms in the oven at a temperature of 200 degrees for 45-55 minutes. During this time, the roll should be well baked.

Properly presenting the dish to the dining table

To produce the desired effect on your guests, the meatloaf should be presented correctly. To do this, it must be carefully removed from the oven and placed on a large plate. Next, you need to remove all toothpicks or a rope from the stuffed piece of meat, and then cut into portioned pieces 1-1.6 centimeters thick.

Serve such a dish to invited guests, preferably with a side dish or salad of raw vegetables and herbs.

Summing up

As you can see, cooking marbled beef at home is not very difficult. It should also be noted that dishes using such meat are incredibly tender, tasty and juicy.

If you want to get a more aromatic steak, chops or roll, then it is recommended to pre-process the purchased piece of beef, season it with spices and leave it aside for soaking. I also want to say about the choice of this product. For roasting in the oven or on the stove, it is best to purchase chilled meat. But if you can’t find one, then you can take frozen beef once. As for fresh meat, it is not suitable for creating fried dishes. This is due to the fact that dishes from such a product are tough, even though you used a young marble piece.

There are many varieties of meat products. But not all of them are equally valuable and useful. Marbled beef can play an important role in the modern diet, so consumers need to clearly understand what its features are.

What is it and how is it obtained?

Real marbled beef is notable for its high cost: if “something like that” is sold at the lowest price, they are probably offering a fake. This type of meat got its name because of the way it looks. Fat veins form a kind of ornament, which evokes associations with the appearance of a marble slab. But the high popularity and excellent culinary ratings are associated not only with an unusual external appearance.

This type of meat has an unusual taste - ordinary beef is simply not so tender.

Farmers do not produce "marbled" pork, mutton or other meat. Only scammers sell such a product.

But there is one more nuance: knowing the name of the breed of cows (“Altai” or any other), which gives marbled meat, is not enough for success. It is necessary to create special conditions. In the past, marbled beef was produced only by Japanese peasants. For this purpose, they raised bulls and cows of a strictly defined breed. Such great importance of these animals was the source of the ban on their export. Only in recent decades has the ban been broken. And yet, the practice developed over the centuries makes itself felt - Japanese marbled meat remains the most valuable in the 21st century. The method of raising livestock, as already noted, means a lot.

Carefully developed methodology includes:

special food;
minimization of motor activity of cows;
special manipulations that are not practiced with other breeds.

Cows stand in the most narrow stalls: the less space they have, the less often they move. Therefore, the share of muscles is reduced and the tasty part of the carcass increases. But bedsores and other manifestations of insufficient mobility can also adversely affect the finished product. Therefore, in cowsheds where marbled meat is produced, vibration massage is mandatory for animals. Some farms even play classical music to keep the cows calm.

But the content regime is not everything. Unlike conventional farms, they do not seek to transfer livestock to "adult" feed as soon as possible. In the first 6 months of life, cows are given exclusively milk and are carefully monitored to ensure that there are no other components in their diet. When the time comes for full grazing, only wild meadows are used for this purpose. There, at rest and away from sources of pollution, it turns out to achieve an optimal result.

Later, the cows are moved to special pens. Now they are given first-class grain, and to stimulate their appetite, they drink alcohol. This is generally standard technology. However, all firms have original approaches that will obviously not be disclosed publicly. The secret of those treatments that are used after the slaughter of cattle is even more carefully guarded.

In addition to the Wagyu and Aberdeen Angus breeds, other types of cattle - Aquitaine and Hereford - can be used to produce marbled meat. In addition to Japan, marbled beef is also mass-produced in Argentina, Australia, the United States of America and New Zealand. Recently, this production has been mastered in Russia. True, due to the specific features of the technology, only large agricultural holdings can produce such a product. Specialists in the field of culinary arts have long figured out where samples of products of unsurpassed quality are obtained. They are not even supplied from all of Japan, but only from the area around the city of Kobe, which gave the name to this variety.

Aquitaine

Hereford

For 1 kg of such marbled meat, the owners of elite restaurants and chefs are ready to pay 200-700 dollars. And such a deal is clearly profitable. You can grow a bull for marbled meat in at least 2 years and 6 months. And direct preparation for slaughter - grain fattening, lasts from 200 to 300 days. The whole process is carefully controlled by veterinarians and other specialists.

Types of marbling

Marble meat in any case is not something homogeneous, it is divided into different types. The most well-fed young growth allows you to get beef of the "prime" variety. It has a lot of fat, in addition to a piece uniformly distributed over the volume. It is this product that is the most expensive in most restaurants. Marbled beef at this level is recommended for grilling, roasting, or other dry-roasting methods.

Somewhat inferior to her meat category "choice". It can also be considered very high quality, but the marbling is already noticeably less. A cut, as well as choise-type steaks, are always juicy, tender and fragrant. It is especially recommended to use pieces cut from the back and waist of a cow.

In principle, this meat can also be heated dry. However, time limits must be strictly observed.

Choice level marbled beef, if taken from other parts of the carcass, must be stewed or simmered. For this purpose, a frying pan is used, into which a small amount of liquid is poured. The pan must be completely covered with a lid. As for the marble meat of the "select" group, the opinion of professional culinary specialists is unequivocal - only the most tender parts are suitable for dry heat treatment. Everything else should be soaked in marinades in advance, while deviating from the proportions indicated in the recipes is undesirable.

It is important to understand that "choice", "prime" and "select" are the levels of the American classification of marbled meat (other states have their own approaches). In the United States, beef is also distinguished as "standard" and "commercial". However, these two categories are not recommended by professional chefs for cooking steaks. Theoretically, this is possible, but the result is unlikely to cause delight. The taste of such a dish can hardly be called special.

The Japanese system distinguishes 5 groups of marbled meat. The 5th category is considered the most solid.

A similar product is sent only to high-end restaurants. Moreover, the orders of establishments in the Land of the Rising Sun are first executed. Only then the goods are sent abroad. The 3rd and 4th categories are the same marbled meat, which can mainly be found in Europe and Asia. The last two categories are the most affordable.

But a product of comparable quality grown in other countries is even cheaper. Therefore, such meat is not in special demand. The Australian food industry uses a classification of marbling into 9 groups. The best among them is the ninth group. Naturally, a product of a higher class is less common.

How is it different from the usual?

But marbled beef, whatever grade it may be, has significant differences from ordinary meat. As you might guess, this product is obtained only from meat breeds. At the same time, livestock is slaughtered at an early age. A characteristic pattern similar to noble marble is not the only advantage of such beef. It cooks extremely quickly, you can get excellent steaks in a few minutes.

In Russia, Aberdeen Angus bulls are mainly used for the production of marbled meat. They are kept in the cleanest areas where they are fed with meadow herbs.

Animal nutrition does not contain any hormonal additives, and there are no medicines. After all, the cattle are perfectly healthy and are in ideal conditions for life. Therefore, there is simply no need to treat it. Often, before being sent to retail outlets and restaurant kitchens, marbled beef undergoes special processing for full maturation.

Compound

For 100 g of marbled beef, there are 10 g of fat and 18 g of protein. This is respectively 22.7 and 12% of the daily requirement for adults engaged in moderately hard work. But besides the main components, there are other substances, microelements in the meat. The concentration of saturated acids reaches 3.25 g.

41 mg of cholesterol is concentrated in 100 g of marbled beef, therefore its presence cannot be ignored.

This type of meat is saturated with water - its concentration is 69.3%. Thanks to 20 mg of calcium, the product is quite useful for the skeletal system and nervous tissue. 207 mg of phosphorus will help improve the functioning of the brain, which is extremely important in our turbulent times. Since meat contains significant amounts of magnesium and especially potassium, it helps to improve cardiac activity.

Of the other trace elements, it is worth noting the presence of:

copper;
Selena;
magnesium;
manganese;
gland;
zinc.

But in addition to inorganic substances, marbled beef contains quite a lot of vitamins. Among them it is worth noting:

Vitamins are present in smaller amounts:

choline.

Benefit and harm

Marble beef, due to its low nutritional value, is one of the dietary meat products. The concentration of cholesterol in it is noticeably less than even in lean cow meat. Therefore, this type of food does not increase blood pressure, eliminates the likelihood of the formation of vascular plaques. The fat that occupies the spaces between the muscles is mainly composed of unsaturated fatty acids. Therefore, it does not harm even with a significant likelihood of atherosclerotic and cardiovascular disorders.

The protein that is part of marbled meat is considered complete. That is, it contains 100% of vital amino acids.

Therefore, there is no need to compensate for the need for them by using other (less useful) products. Choline, aka B4, plays an important role in metabolism. This substance also improves the functioning of the autonomic nervous system, promotes the conduction of electrical impulses.

Thanks to cyanocobolamin, marbled meat activates hematopoiesis. Therefore, this product is deservedly considered useful for anemia.

As for vitamin B12, it helps to normalize the intestinal microflora and strengthen the immune system. Nicotinic acid has a positive effect on the state of various vessels. It is especially valuable for the vital activity of the heart and brain.

Marble meat, due to its high phosphorus content, helps to improve the production of various enzymes and hormonal regulation. This chemical element is also extremely valuable in the production of proteins, lipids, and other substances that form cell walls. Therefore, the recovery of the body is improved even after serious illnesses or exhausting operations. The iron in marbled beef differs in an accessible form for assimilation.

An excellent balance of substances, coupled with a limited calorie content, makes marbled meat a very healthy type of food. For those suffering from cardiac diseases, it is attractive not only because of the reduction in cholesterol levels. This product helps to stabilize the frequency of contractions of the indefatigable muscle. In addition, the expansion of peripheral vessels removes part of the load from it. With neurological disorders, a very serious advantage is the optimization of blood circulation in the brain.

It has been proven that eating marbled meat can increase the reaction rate. It is possible in some cases to cope with violations of the transmission of the nerve signal.

It is noted that this product helps to increase the level of hemoglobin.

Marble meat helps to recover faster after burns and serious infections. It is useful when hormonal dysfunction develops (if the work of the hypothalamus and pituitary gland is abnormal or if diabetes mellitus occurs).

For those and others, it will be attractive to enrich the body with useful substances in general. Whether marbled meat protects against malignant neoplasms, experts have not figured it out yet. Some sources answer this question in the affirmative. Professionals note that this may be due to the high concentration of vitamins.

With all the positive characteristics of marbled beef, a certain risk cannot be ignored. A significant concentration of protein can increase the concentration of purine bases in the body. If it grows, then you can be afraid:

renal colic;
attacks of gout;
exacerbation of osteochondrosis.

Oversaturation of the diet with fats sometimes causes exacerbation of cholecystitis and pancreatitis. Since elite meats contain many active substances, increased secretion of gastric juice is likely. Therefore, the condition of patients with peptic ulcer may worsen. Principal contraindications for the use of marbled beef are allergic reactions and intolerance to individual components. Taking into account these subtleties, 99% of the negative consequences can be eliminated; another 1% may be associated with the choice of low-quality meat and its improper storage.

Nutritional value and calorie content of meat

The energy value of marbled beef is 170 kcal per 100 g. Therefore, this portion allows you to close 8% of the daily energy requirement. But it is important to understand that this is only an average figure. The actual value may depend on the specific source, on the method of production and breed of livestock, and even on the expiration date. But there is no particular difference in the nutritional value of marbled beef dishes.

Storage

You can buy marbled beef only in large retail chains. The minimum cost of the product starts from $ 25 per 1 kg. Russian products can be cheaper than imported ones, but by a maximum of 5-8%. Connoisseurs recommend purchasing only lumpy food that is vacuum-packed. It is necessary to carefully look at whether the characteristic pattern is clearly visible, therefore it is advisable to buy marbled meat in a transparent container.

Even experienced chefs and nutritionists advise reading labels. There, manufacturers must indicate:

what breed of cattle was used;
in what area (not the country as a whole!) animals grew;
how long the cows or bulls have been slaughtered;
marbling category;
the method by which meat was brought to maturity.

Dry maturation mainly involves processing the meat along with the skin. The pieces are hung in the refrigerator at a temperature strictly from 1 to 4 degrees Celsius. The processing time is 15-28 days. When maturity is reached, the skin is removed and subcutaneous fat is removed, the product is divided into cuts. Wet technique includes:

exsanguination;
cooling down to 0 degrees;
storage in a vacuum package in an industrial refrigerator (from 10 to 20 days).

Regardless of the production method, beef is recommended to be stored at temperatures from 1.5 to 0.5 degrees.

This mode prevents freezing and at the same time guarantees optimal cooling. Strict observance of such requirements still allows you to restore the original culinary characteristics of the product by 100%. The development of pathological bacteria is excluded, which is extremely important for food safety.

cooking recipes

Just keeping marbled beef is not enough. You still need to properly process it and get a delicious dish. The approach largely depends on the type of cut that is planned to be used. So, the flesh of the thigh has a rather high rigidity. Therefore, it is necessary to cook this part of the carcass longer than usual, then it will become much softer and more palatable.

Experienced chefs advise baking beef thigh. This processing method will significantly improve the taste and get an appetizing crispy crust. But even before cooking, it takes some time to just leave the meat alone. When it is removed from the vacuum package, it should be saturated with atmospheric oxygen.

If this requirement is not observed, it will not be possible to reveal its taste as it should.

The later baked beef is left to "relax" under a layer of foil. The residual heat will allow the juices to be evenly distributed throughout the piece. The temperature will become even. Such techniques are invariably used by haute cuisine chefs, even if they are in a hurry to bring the dish to the table. This is how the beef is cooked truly tender and juicy; but still it is worth improving its taste by preparing the sauce at your discretion.

Many are interested not only in baking, but also in the preparation of marbled beef in a slow cooker. With it, you can get an excellent steak. To do this, take a cut with a layer of 1.5 cm. The degree of roasting of the steak can be different. In any case, you can get a fragrant, tasty dish, if you only strictly follow all the standard rules. Processing a beef steak seasoned with coriander and rosemary will take a maximum of 20 minutes.

To work, you need 250 g of meat and 25 g of vegetable oil. Marinating a piece grated with a mixture of spices and salt lasts about 30 minutes. The multicooker is given the command to work in the mode of frying meat. It is not necessary to close the lid, it is required to turn the piece over 10 minutes after the start of cooking.

The Provencal method of processing involves languishing in its own juice. This method is attractive in that there is no need to continuously monitor the state of the piece and rotate it periodically. Readiness control takes over the timer. In this recipe, 500 g of meat should have 60 g of sunflower and olive oils.

Beef meat according to the Provencal recipe is cooked in slices into portions. Marinating takes place in a film under the influence of a mixture of olive oil and a selection of Mediterranean herbs. It takes 24 hours to marinate a piece. It takes 4-5 minutes to fry marbled beef on 1 side. If the goal is to achieve a crispy crust, you need to fry for 7 minutes. Serve the dish on the table already slightly chilled.

The recommended side dish is made from fresh vegetables. In an effort to enhance and diversify the taste, you can combine different sets of seasonings, their proportions. But at the same time, one must remember about the compatibility of individual products and the fact that excessive saturation of taste can spoil the impression. When choosing the duration of cooking, it is worth considering the power of the multicooker.

Some fans of original dishes prefer red wine-based sauce. For him take (for 1 serving):

130 ml of wine;
200 ml of meat broth;
70 g cream;
100 g of cognac.

The onion is cut relatively finely and fried. By introducing cognac, pepper, the mixture is set on fire. As soon as the fire goes out, pour the cream. The mixture is boiled. Salt last, adjust the spiciness of salting to your liking.

It should be noted that you can also fry chop, cook schnitzels, meatballs and many other dishes from marbled beef. Therefore, it would be unreasonable to limit yourself to steaks alone. You should definitely try at least once and completely different options. First of all, we are talking about goulash with gravy. It is prepared using pieces of meat with a thickness of 3 to 5 cm. They use a little spices, but be sure to take a mixture of aromatic herbs and olive oil. The amount of oil, pepper and salt is selected individually. Frying in a pan on one side takes 3 minutes. Therefore, after 6 minutes, you can transfer the meat to the oven for another 5 minutes.

If, when pierced with a knife, a weakness of roasting is found, it is necessary to refine the beef in the oven in the same mode for another 2 or 3 minutes. But it should be borne in mind that the weakest and strongest roasting for marbled meat cannot be used.

You can use this product for classic European dishes such as tartare and carpaccio and even for regular roasts. However, with marbled meat, even the usual food is transformed.

How to make a delicious dish of marbled beef, see the following video.

For many people, this type of meat is associated with a special and exclusive variety, available only to a select few. In order to dispel this fairly common myth, it will be useful to learn more about how marbled beef is grown. After that, it becomes obvious that many of its types are quite affordable and are widely represented on the meat products market. The main distinguishing feature of the variety is peculiar streaks of fat, which have a special recognizable color and texture.

What does marbled beef mean: a detailed analysis

Since the direct meaning of the word “marble” is closely associated with veins of a lighter color against a dark background, such an associative array and the name itself look quite appropriate. The streaks of noble aged fat in some way repeat the structure of the natural material of the same name. They are present only in the body of young bulls, which is directly determined by the production technology of the product.

So, in the process of producing marbled beef, the cultivation of the bulls themselves must meet certain requirements:

Proper selection of cattle breeds - Hereford, black angus, Aberdeen and limousines are genetically predisposed to the development of fatty layers;
proper technology of keeping and feeding - drinking milk for the first six months, free growth in the pasture for 10 months and adding a balanced grain mixture;
observance of periods of artificial and natural feeding;
slaughter - 4 months of limited movement in the stall, which affects the formation of a "fat" pattern in the meat.

The answer to the question of how marbled beef is obtained directly depends on the conditions of livestock, and the professionalism of the manufacturer plays an important role. Often there are cases when the same breed from different manufacturers as a result gives meat that is completely different in taste and characteristics.

These moments give an understanding of how marbled beef differs from ordinary beef. There are even ways to raise calves on a purely grain diet, when their meat acquires similar properties. This process is quite complicated and costly, although it is popular with some manufacturers.

It should be noted that marbled beef from the above breeds of cows is considered the highest quality and most popular. Despite this, meat from other representatives of cattle can turn out, if not better, then about the same level of quality. The key difference is the difficulty of forming a recognizable pattern, which is considered one of the main indicators, in addition to the direct taste characteristics.

Marbled Beef Parts: An Anatomical Atlas

In total, there are three varieties of beef, which are formed depending on which part of the carcass they are cut from:

Higher. It consists of the dorsal and chest parts, fillet, butt, rump and rump. Due to its structure, such meat is considered the most delicious and is very popular in many restaurants, including the most elite ones.
First. Shoulder, shoulder, flank and neck are classified in this category. According to its taste characteristics, the pulp, for example, shoulder blades, is slightly inferior to the highest grade, and for some connoisseurs of marbled beef, it is even considered more preferable.
Slash, front and back shank (knuckle) - more fibrous and tough meat, which is widely used in the preparation of simple and affordable meat dishes in various catering establishments.

It is noteworthy that each part in traditional cooking has a strictly defined branch of purpose:

The cut or neck is great for making broths and stewing.
The spatula is ideal for cooking soups, making chopped meatballs and goulash. For the same purpose, the shoulder part is well suited.
The back part is intended for chops, cutlets, ribs in borscht and large pieces of meat when baking.
Fillet is a very thin meat without excess fat, suitable for most kitchen dishes.
For dishes that require a slightly loose and easy-to-sear meat, marbled beef from the thick edge of the Black Angus breeds, which also has proven itself in the rib-eye steak, is suitable.
Brisket is often used as an exclusive product for the manufacture of special meat dishes.
Rump is considered an excellent option for cooking over an open fire or in the manufacture of escalopes and medallions.
The flesh of the marbled beef thigh (aka rump) is popular in the manufacture of escalopes or when baked in the oven due to its rather fibrous and complex structure.
The flank is perfect for preparing rolls and minced veal in various variations, as well as for cooking meat slices with vegetables.
The knuckle is suitable for stewing with or without a bone. Another great option for its use is the preparation of jelly.

Types of marbled beef steaks

In any country in the world, this meat is considered one of the best and is subjected to a variety of kitchen experiments. Its production technology lies in the strict adherence to the "grass" diet of livestock, so it can be considered lean and extremely healthy.

Since there is a lot of controversy regarding how marbled beef is made in different countries, Japan can be taken as an example - as an example of a professional attitude to the culinary arts.

There are some recipes that are considered, if not the most difficult, then one of the most expensive for sure. This is due to the popularity of the product and its relative rarity in the Land of the Rising Sun. So, the most expensive marbled beef is considered Japanese "kobe". The technology of its production is very ancient, which significantly affects the cost of the final product - a price tag of $ 150-500 for 200 grams of meat is considered quite normal. A distinctive feature of this beef is that it is produced from the only breed of Japanese Wagyu cattle. An interesting fact is that the name of the breed corresponds to the region of Japan where it is grown. Moreover, this meat is considered a national treasure of the country and is popularized in every possible way.

As for steaks, different in terms of cost, availability and taste characteristics, there are two most popular ones:

Striploin. It is considered traditionally a masculine dish due to its pronounced taste and large fibers. For meat connoisseurs, marbled beef striploin steak is also known as "New York", since it was in the steakhouses of this city that they began to make it.
Ramp. Such a dish is made from the femoral part of the hind leg of a young bull. If you delve into the anatomical features, it becomes clear that this meat is quite tough. Nevertheless, with proper preparation, a marbled beef ramp steak can amaze with a rich meaty taste and a delicious pronounced aroma.

It is important to understand that marbled meat is very sensitive to heat treatment, so traditional steaks from it are cooked several times faster, and their taste characteristics fascinate with their versatility and sophistication.

For the meat industry.