Marble cow: the best breeds and subtleties of growing, the pros and cons of meat

Regular beef and veal have a small amount of fat, which is mainly formed first under the skin, in the pelvis, around the kidneys and heart of the animal. With age, layers appear between the muscles, and only then - the intramuscular layer, the same one that gives the effect of marbling in a number of breeds. But as the animal ages, the quality of the meat deteriorates, which is why special, marbled cows with tender, moderately fatty meat were bred.

A bit of history

Veal and beef are he althy, but due to their low muscle fat content, they have a somewhat fibrous, lean texture that not everyone likes.But some breeds of livestock naturally tend to form marbling, that is, thin fat streaks inside the muscles. Moreover, this valuable quality is characteristic not only of cows, but also of pigs of the Tokyo X breed, as well as Yakut horses. However, it is marbled beef that is in the greatest demand due to its prevalence and popularity in dozens of countries around the world.

Several well-known breeds of cattle can produce such valuable products, as well as a number of specially bred ones for this purpose. Breeders crossed animals with the most pronounced marbling of the flesh, selecting the best producers for further reproduction.

Marble cows began to be massively bred in Japan. There were several reasons for this:

1. Geography and geology. This country is located in a zone of volcanic activity, so there are practically no plains suitable for grazing cattle.With the development of agriculture, free areas were allocated for plots for growing rice and other crops, so animals began to be kept in stalls.
2. Taste preferences. Without movement, the cattle in the premises began to give fatty meat, and in Japan it was considered unsuitable for a real man - a samurai. Therefore, herd owners had to reconsider the way they fatten bulls and select the most suitable breeds.
3. Economic conditions. Demand creates supply. Marbled beef has become fashionable and in demand, therefore financially beneficial for producers.
4. Aesthetics. Beautiful streaks of fat form spectacular patterns reminiscent of marble, which gave the name to the product. And in Japan, they have always appreciated not only the taste, but also the aesthetic appeal of food.

With the spread of fashion for everything Asian, and for Japanese in particular, marbled meat has become popular in dozens of countries around the world.

From what breeds marble beef is obtained

Although marbled meat can also be found in some dairy breeds of cows, highly specialized breeds are bred on an industrial scale for this purpose. The best of them are the following:

1. Aberdeen Angus.
2. Hereford.
3. Wagyu (Japanese brown, black, hornless, shorthorn).
4. Limousine.

The effect of marbled meat is also found in representatives of these dairy breeds:

1. Holstein.
2. Jersey.
3. Brown Swiss.

The best version of marbled meat comes not from a cow, but from a bull. He also has more body mass, and provides faster weight gain.

At the same time, the animal is not brought to an adult state, because the most tender, valuable and high-quality products are obtained from a young bull, when he is no longer a calf, but not yet a full-fledged producer.

Marbled beef is expensive, so the purity of the breed is strictly monitored, especially in Japan, where there is almost a cult of high-quality meat. All breeding cattle is entered into special books, and each piece of meat is supplied with a certificate not only indicating the manufacturer, but also the part of the body from which it was taken, and even the name of the bull and its serial number.

Pros and cons

Pros and consExceptional taste.Soft, melt-in-your-mouth texture.Low melting point of fat.Rich in Omega 3 and 6 fatty acids. Linoleic acid in it is 30% more than in the meat of other breeds of cows (especially for all variations of Japanese wagyu bulls).Fat for 40% consists of stearic acid, which does not provoke an increase in the level of "bad" cholesterol in human blood.Extremely high cost, especially varieties of wagyu marbled beef - Kobe varieties.Rare on sale.Significant labor costs for the cultivation of marble cows.Using only certified breeding animals of certain breeds.

Meat of marble breeds cannot be considered a food product, since it is not available to everyone, and it is used only in small portions, cut into thin slices. Rather, it is a tribute to fashion along with black caviar, puffer fish and foie gras.

Subtleties of cultivation, care and feeding

To get marbled meat, it is not enough to choose the “right” breed of cows. Animals must be provided with the following conditions:

1. Feeding calves with milk up to 6 months.
2. Grazing up to 9-12 months in meadows and pastures.
3. Switching 3-6 months before slaughter to a special grain diet consisting of a carefully formulated blend of corn, barley, wheat straw and alfalfa.
4. Fattening animals are limited in mobility by hanging on belts.
5. To improve the consistency of the meat and to maintain the he alth of animals, they are regularly massaged.
6. Classical music is played in the rooms. It is believed that this has a positive effect on the condition of the bulls.
7. Because the animals are immobile, their appetite may decrease, so they are given beer as a stimulant.

The premises are kept clean, as much attention is paid to the hygiene of the animals themselves.

Different from regular beef

Due to a combination of factors such as the use of breeds of cows with a genetic tendency to form marbling, a specific method of fattening, the creation of "greenhouse" living conditions, marbled beef differs from standard meat.She has thin and soft muscle fibers that lack the characteristic wiryness.

The fat of such meat has a melting consistency with a low melting index, so it takes much less time to heat the product.

In Japan, marbled meat is prepared in a variety of ways - served with boiling broth, fried, stewed, served in the form of tartare and so on. In the US and other countries, marbled beef is more often used in the form of steaks from different parts of the carcass:

1. Tenderloin.
2. Thin edge - striploin.
3. Thick rib eye.
4. On a T-bone shaped bone.

Marbled cow steaks cook very quickly and have a rich taste, bright aroma and delicate texture.

The benefits and harms of marbled meat

Theoretically, eating fatty meat can harm people with digestive problems, for example:

1. With chronic pancreatitis.
2. Cholecystitis.
3. Cholelithiasis.
4. Liver dysfunction.
5. Overweight.
6. Hypersensitivity to protein and so on.

However, given the fact that marbled beef is consumed in small portions and rarely as a delicacy, it is difficult to assume that it can cause significant harm to human he alth.

As for the benefit, it is due to the following factors:

1. Delicate texture does not overload the food machine and is perfectly digested.
2. Marbled cow fat does not contain substances that increase the level of "bad" cholesterol.
3. Because meat is eaten in portions, eaters are not at risk of becoming obese.

Marble beef can be used by children and pregnant women. It does not have a negative impact on the body of people with cardiovascular pathologies, neurological problems, anemia and hormonal disorders. The composition helps to restore the body after injuries, serious illnesses, physical and psychological overload, stress and infections.

Like any other product, marbled cow meat should be consumed in moderation, even if a person may often buy an expensive product. It must be remembered that excess fat and protein can harm not only a sick person, but also a he althy one.

Storage rules

After slaughter, marbled meat is not sold immediately, but undergoes two types of maturation:

1. Dry. Meat with skin is aged in the refrigerator for 2-4 weeks at a temperature not lower than +1 and not higher than +4 degrees Celsius. After that, they are freed from the skin and subcutaneous fat, divided into parts (cuts) and packed in a vacuum.
2. Wet. With this method, the meat is bled, divided into cuts and packed in vacuum packaging, which is then kept in refrigerators from 10 days to 3 weeks.

It is worth buying such expensive meat only from trusted suppliers, taking it as a whole piece in a vacuum film to assess the level of marbling and try to use it as quickly as possible. It is undesirable to freeze such meat, as this will negatively affect the taste characteristics of the final product.

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