Probably, many have heard about a special type of meat - marbled beef. This delicacy can be enjoyed in some steak restaurants. On the cut, a piece of this meat is all speckled with fatty veins resembling a marble pattern, hence the name. Get marbled beef from a special breed of cows that are raised in special conditions.
How is marbled meat obtained?
Such meat was originally produced in Japan in very limited quantities, since the technology for its production is rather complicated. Several breeds of cows were bred, united by the common name Wagye ("Wagyu") with a genetic predisposition to the formation of layers of fat in muscle tissue.
But this is not enough to obtain a special marbled meat. From the first days to 6 months, calves are fed exclusively with natural milk, and then they are released to graze in the meadows, where they live in natural conditions. After one year, the bulls are placed in separate soundproof rooms and hung there on straps so that they do not have to strain their muscles and waste precious fat reserves on it.
For 200-300 days, the bulls are pleasing in every possible way - they listen to classical music, eat selected grain, washed down with beer and sake. In addition, they are regularly massaged so that the fat layers are evenly distributed throughout the meat.
Ecologically clean marbled meat contains especially valuable vitamins, microelements, including a large amount of iron. It is recommended for children, people who are weakened after an illness, and those with anemia.
Who supplies marbled meat to world markets
It is clear that such content is not cheap, therefore the cost of marbled meat produced in Japan can go up to $ 1000 per 1 kilogram. But now in Australia and the USA, farmers who bought Wagyu cows from Japan also began to supply marbled beef to the world markets, the price of which is much lower - only $ 200 per kilogram.
This is explained by the simplified technology used by Australians and Americans. The former feed them not with wheat, but with corn and even compound feed, although sometimes they spoil them by adding honey and milk to the feed. The Americans approached the issue even easier - their bulls gain weight and acquire the desired condition thanks to chemical additives. As for the taste, here Japanese marbled meat is still out of competition.
The most optimal way to cook marbled meat, allowing you to fully enjoy its great taste, is steak. Just fry it in a dry pan with the addition of spices, and at the end of the process - salt.
Farmers of some other countries, such as Germany and Canada, also use similar technologies for raising gobies, but this meat is produced in insignificant volumes and does not go beyond the local market.
