From marbled beef - 6 cooking recipes

Marbled beef makes delicious main courses. They can also be made spectacular if you try to maintain the “marble” texture on the surface. Cook with us using the best recipes with step-by-step photos.

From marbled beef

The meat is called marbled because on its surface a beautiful, marble-like pattern is formed from the connections of red muscle fibers and fatty layers. Of all types of meat, it is the most sought after. Because of this, and also because of the complexity of production, it is expensive. The fact is that only certain breeds of livestock produce such meat. But even among these animals, not all are capable of giving it. They are fed a certain food at a certain time. Today, the largest suppliers of marbled meat are Japan, the USA, Canada, and Australia. Its homeland is Japan, where there are more than a hundred of its varieties.

The most delicious pieces of the carcass of “marbled” cows are steaks cut from the dorsal part. They are the most tender and soft of all. By the way, these qualities are achieved due to layers of fat, which should not be too much. It is customary to mark marbled beef with the letters A and B and numbers from one to five, where A5 is the most delicious, with a fabulous price. Even in the best restaurants in Moscow you can find a maximum category of A3. In very rare cases - A4. As a rule, only Japan produces A5 beef. Its production uses expensive equipment and hundreds of years of experience. For example, Japanese bulls are given classical music to listen to, they are given vibration massage, their muscles are kept in good shape, but their body is immobilized as much as possible. They eat rice and drink beer, hanging from the ceiling until they are killed.

The calorie content of marbled beef is 170 kcal, BJU: 18, 10 and 0, respectively. Chemical composition: vitamins B, PP, H, E, a lot of fluorine, sodium, calcium, potassium, zinc, magnesium, selenium, manganese, copper, chlorine, iron, iodine, sulfur, chromium, tin, molybdenum, cobalt, silicon, phosphorus, nickel.

The most important thing in preparing marbled beef is not to spoil it by drying it out or overcooking it. Due to fats, it cooks faster than usual, which must be taken into account when choosing a recipe.