Marble meat - useful and tasty

Marble meat acquired such a beautiful name because of the uniform distribution of fat layers. Initially, they form in the muscle tissue of young bull-calves. This product is considered Very tasty and useful. What is marbled meat? Outwardly it resembles a natural pattern on the cut. During cooking, the interlayer of fat spreads, filling the meat with aromatic juice. Therefore, it acquires such a unique tenderness and special softness.

An example of classic marble meat is the production of Japanese famous beef, namely, the Wagyu breed. Such animals are genetically predisposed to the appearance of fatty interlayers in meat. This breed is bred by the method of crossing meat local breeds of horned cattle with British species. Bulls, 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 less expensive system for feeding livestock than in Japan. Free grazing of young animals occurs on pastures. Then the animals are fattened and immobilized. They are not always fed with wheat, often with mixed fodder and corn. The average fattening period is about one hundred twenty to one hundred and fifty days. Honey food provides the accumulation of substances in the muscles, which contribute to the formation of greater "looseness", that is, softness, meat and the appearance of crust when frying. Many world manufacturers use low-cost chemical additives to achieve the same goals. With their help they receive marble meat.

The most popular was Black Angus. Animals of this breed are undemanding, perfectly adapt to the new environment, resistant to disease, prolific and obedient. After slaughter, meat is not immediately suitable for cooking. It should be kept at a constant temperature, which should be zero or two degrees of heat. So it is stored for two to three weeks. It is at this time that all the enzymes that are present in the meat completely activate certain chemical processes that destroy the 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 packed and sent to the consumer only in frozen form. It is packed in special marine containers.

Medical modern research has shown:

1. Marbled meat contains bo More extractive nitrogenous substances, biotin and pantothenic acid than usual.

2. It has a well-assimilated iron.

3. Marble meat contains substances that prevent the formation of cholesterol.

Usually such beef is marinated in Mexican, Texan, add resin, lime, chili, cumin, coriander. This product is easy to prepare. Meat is perfectly combined with a sauce of greenery.