Marble meat simply can’t be cheap, it is connected with the fact that raising animals for making marbled beef and the cooking process itself is a laborious and expensive task.
Where did such a romantic name come from - marbled beef? Meat owes their 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 delicate, uncharacteristic for ordinary beef taste.
It is important to note that only beef can be marble. Unfortunately, from time to time, scammers sell naive and ignorant people a clipping of “marble” pork or lamb. Such meat is obtained only by special processing after slaughter. Appearance in this case corresponds to 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 cows of the breed vagiu. Both of these breeds were considered almost sacred in Japan, since, according to legend, higher forces contributed to their appearance. For this reason, they could not be exported from the country, only very recently these two breeds for marbled meat began to be grown in Australia. However, so far it is Japanese marbled beef that is considered the best.
Now about the process of raising animals for marble meat. This process is costly and difficult. For a positive result, it is necessary to strictly observe a certain mode, 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 so that bedsores do not form, they do a vibration massage. In addition, they include classical music.
An important role is played by nutrition. Until the age of six months, animals are fed only milk, then they are grazed in wild meadows. Then they are transferred to a separate room where they are fed with selected grains, and for appetite they are drunk with beer and sake.
This is what cultivation technology looks like. However, each manufacturer has its own secrets that they do not reveal to anyone. And those treatments that are subjected to meat immediately after slaughtering animals are protected like the apple of an eye. All these manipulations create the wonderful taste for which all the gourmets of the world appreciate it.
How to cook marbled beef? Recipes, or rather their details, are also kept secret. A feature of the preparation of marbled meat is that it is fried in the presence of a client. In any case, this is what they do in Japan. A special roasting pan is installed near the client’s table, and he can observe the process. In addition, there is such a popular dish as Sukiyaki Nabe, which is boiled marbled beef in combination with egg noodles, bean curd, vegetables and a raw egg. This dish is served even more interesting: the client himself cooks pre-prepared pieces of marble meat, and then eats them with sauce, while the remaining ingredients are prepared in the meat broth. A noodle stew 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 must be washed and wiped with paper towels to get rid of excess moisture. Pieces of meat are spread on a dry, hot pan. They are fried on each side for about 4 minutes. Marbled beef steak is ready.
Everyone chooses which side dish to choose for marbled meat. However, it must be borne in mind that such an exquisite delicacy does not make sense to combine with ordinary and boring side dishes. It is better to choose something more interesting and tasty.