Marble meat got such a beautiful name due to the even distribution of layers of fat. Initially, they form in the muscle tissue of young gobies. This product is considered
very tasty and healthy. What is marble meat? Outwardly, it resembles a natural drawing on a cut. During cooking, the layers of fat spread, filling the meat with aromatic juice. Therefore, it acquires such a unique tenderness and special softness.
An example of classic marbled meat is the production of Japanese famous beef, namely the Wagyu breed. Such animals are genetically predisposed to the appearance of fatty layers in meat. This breed was bred by crossing meat of local breeds of cattle with British species. Gobies, 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 United States. Farms in these countries use a simpler and cheaper livestock feeding system than
Japan. Free grazing of young animals occurs on pastures. Then the animals are fed with grain and immobilized. They are not always fed with wheat, often with mixed feed and corn. The average fattening period is approximately one hundred twenty to one hundred and fifty days. Honey nutrition provides the accumulation of substances in the muscles, which contribute to the formation of greater "friability", that is, softness, meat and the appearance of crust during frying. Many global manufacturers use low-cost chemical additives to achieve the same goals. With their help, they get 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, the meat is not immediately suitable for cooking. It should be kept at a constant temperature, which should be zero - two degrees of heat. So it is stored for two to three weeks. It was at this time that all the enzymes that are present in meat fully activate certain chemical processes that well destroy muscle fibers, making the product very tender and finally forming its flavor “bouquet”. Then the product is usually cut into separate standard parts, carefully packaged and sent to the consumer exclusively in frozen form. It is stacked in special shipping containers.
Modern medical research has shown:
1. Marble meat contains more
more than extractive nitrogenous substances, biotin and pantothenic acid than usual.
2. It contains well-absorbed iron.
3. Marble meat contains substances that prevent the formation of cholesterol.
Usually such beef is pickled in Mexican, Texas, add resin, lime, chili pepper, cumin, cilantro. This product is easy to prepare. The meat goes well with greens sauce.