Marble beef is a delicacy among meat products - Intras-Krasnoyarsk. Marble beef is the most expensive meat in the world

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.

It simply cannot, this is due to the fact that raising animals for the preparation of marbled beef and the cooking process itself is a laborious 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 streaks of fat in the meat are arranged in such a way that a beautiful pattern is obtained on the cut, resembling a pattern on marble slabs. However, this meat is valued not at all for its interesting appearance, but for its surprisingly tender, uncharacteristic taste for ordinary beef.

It is important to note that only beef can be marbled. Unfortunately, from time to time, scammers sell naive and ignorant people a cut of "marbled" pork or lamb. Such meat is obtained only by special processing after slaughter. The appearance in this case corresponds to the marble, but the similarity ends there.

Initially, marbled beef was produced only in Japan from the meat of young gobies of a special breed of tojima or wagyu. 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 recently these two breeds for marbled meat began to be grown in Australia. However, until now, it is Japanese marbled beef that is considered the best.

Now about the process of growing animals for marbled meat. This process is costly and difficult. For a positive result, it is necessary to strictly observe a certain regime, menu, special procedures. Animals are kept in narrow stalls so that they do not move once again. The fact is that movements adversely affect the taste of meat. And in order not to form bedsores, they are given vibration massage. In addition, they include classical music.

Nutrition also plays an important role. Until the age of six months, animals are fed only with milk, then they are grazed in wild meadows. After that, they are transferred to a separate room, where they are fed with selected grains, and for appetite they drink beer and sake.

This is what growing technology looks like. However, each manufacturer has its own secrets that they do not reveal to anyone. And those treatments that meat is subjected to immediately after the slaughter of animals are protected like the apple of an eye. All these manipulations create that wonderful taste, for which all the gourmets of the world appreciate it.

How marble is prepared, more precisely, their details are also kept secret. A feature of the preparation of marbled meat is that it is fried in the presence of the client. At least that's how they do it in Japan. A special brazier is installed next to the client's table, and he can observe the process. In addition, there is such a popular dish as "Sukiyaki nabe", a boiled marbled beef combined with bean curd, vegetables and a raw egg. This dish is served even more interesting: the client cooks the pieces of marbled meat prepared in advance, and then eats them with sauce while the rest of the ingredients are cooked in the meat broth. The noodle chowder completes the meal.

There is another interesting recipe: marbled beef steak. To do 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 towels to get rid of excess moisture. Pieces of meat are laid out on a dry, hot frying pan. They are fried on each side for about 4 minutes. Marbled beef steak is ready.

What side dish to choose for marbled meat - everyone decides for himself. However, it should be borne in mind that it makes no sense to combine such an exquisite delicacy with ordinary and boring side dishes. It is better to choose something more interesting and tasty.

Marble beef

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.

Particularly appreciated is marbled beef, obtained from bulls grown according to the old Japanese technology "Kobe". 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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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 considered a delicacy of meat. It got its name because it really resembles a stone when cut. The impression is created by small streaks of thin fatty layers, 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 much 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 found that marble meat prevents the development of cancer.

How marbled beef is grown
The veins that distinguish marbled beef are formed as a result of a special regime for fattening and rearing young bulls.
Several factors play an important role in obtaining real marbled beef:
1. The right choice of breed of calves. The meat breeds of Aberdeen, Hereford, etc., which are genetically prone to veining, are used.
2. A special way of fattening calves throughout their lives.
Nutrition of animals, depending on age, is organized according to certain schemes.

One of the schemes is "grass" fattening.
1. from birth to six months, bulls feed on milk,
2. then up to 15 months they are in pastures with organic herbs, gain weight,
3. from 15-19 months old bulls are kept in stalls, limiting their movement. They are fed at this time with corn mixed with wheat and alfalfa with the addition of vitamin complexes and trace elements.
It is on the basis of such nutrition that blotches of light fat are formed in the muscle structure, and the meat acquires a resemblance to marble.

Gobies are slaughtered at the age of 9-30 months. The meat is quite lean.

The second feeding method grain feeding.
1. From birth to six months, calves are fed with milk,
2. Then the bulls are fed exclusively with grain and quickly gain weight.
Gobies are slaughtered at 10-11 months.

The third way is ancient Japanese technology "Kobe". It gives the most valuable types of marbled beef. This technology is used to fatten calves of a special breed of Wagyu, which is a national treasure of Japan.
The meat of fattened gobies has certain degrees of quality, of which the highest categories are Prime, Choise, and then several categories of ordinary marbled meat - Select, Standard, Commercial. Meat of lower categories is used for processing.

Features of cooking dishes from marbled beef
In Japanese restaurants, marbled meat is cooked in front of customers. It is fried in vegetable oil with sesame seeds and spices.
Beef is used to prepare shabu-shabu - a dish of boiled thin pieces of meat, vegetables and noodles, as well as sukiyaki - also from boiled meat, vegetables and noodles with the addition of bean curd and raw eggs.
Elsewhere in the world, marbled beef is used to cook 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 fibers into pieces at least 2–2.5 cm thick.
The steaks are not beaten, quickly fried with a little oil on all sides, then salted and peppered.

How marbled beef (semi-finished products) is sold
To preserve and sell marbled beef, it is subjected to cooling or freezing.
Prepare semi-finished products - steaks - from frozen meat, which is stored at a temperature not lower than -1.5 °. In this case, the quality and properties of meat after defrosting are fully restored.
To increase the shelf life to 8-10 weeks (maximum 120 days from the date of slaughter), chilled meat is stored in a vacuum package with an inert gas.
Marbled beef grown according to the rules is very expensive. The delicacy is supplied mainly from the United States and Australia, where fattening technology is simpler and cheaper than in Japan.