The best breeds of marbled cows and the intricacies of raising them, the pros and cons of meat

Regular beef and veal have a small amount of fat, which mainly forms first under the skin, in the pelvic area, around the kidneys and heart of the animal. With age, layers appear between the muscles, and only then does the intramuscular layer appear, the same one that gives the marbling effect 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 little bit of history

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

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

Marbled cows began to be bred en masse 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 pasture for cattle. With the development of agriculture, free areas were allocated for growing rice and other crops, so animals began to be kept in stalls.
2. Taste preferences. Without movement, the livestock in the premises began to produce fatty meat, and in Japan it was considered unsuitable for a real man - a samurai. Therefore, herd owners had to reconsider the method of fattening bulls and select the most suitable breeds.
3. Economic conditions. Demand creates supply. Marbled beef has become fashionable and in demand, making it financially profitable for producers.
4. Aesthetics.Beautiful veins of fat form spectacular patterns reminiscent of marble, which gives the product its name. And in Japan they have always valued not only the taste, but also the aesthetic appeal of food.

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

What breeds do marbled beef come from?

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 the following 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 has more body weight and provides faster weight gain.

Marbled beef is highly 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 are entered into special books, and each piece of meat is supplied with a certificate indicating not only 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.

Advantages and disadvantages

The meat of marbled breeds cannot be considered a food product, since it is not accessible to everyone, and it is used exclusively in small portions and cut into the thinnest slices. Rather, it is a tribute to fashion along with black caviar, puffer fish and foie gras.

Subtleties of growing, care and feeding

To obtain marbled meat, it is not enough to choose the “right” breed of cow. It is necessary to provide animals with the following conditions:

1. Feeding calves with milk up to 6 months.
2. Grazing for up to 9-12 months on meadows and pastures.
3. Transfer 3-6 months before slaughter to a special grain diet, consisting of a carefully developed mixture of corn grain, barley, wheat straw and alfalfa.
4. During fattening, animals are limited in their mobility by being hung on belts.
5. To improve the consistency of the meat and to maintain the health of the animals, they are regularly massaged.
6. Classical music is played in the premises. It is believed that this has a positive effect on the condition of the bulls.
7. Since the animals are immobile, their appetite may decrease, so they are given beer as a stimulant.

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

Differences from regular beef

Thanks to a combination of factors such as the use of cow breeds with a genetic tendency to develop marbling, a specific feeding method, and the creation of “greenhouse” living conditions, marbled beef differs from standard meat. She has thin and soft muscle fibers that lack characteristic wiry.

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

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

1. Tenderloin tenderloin.
2. The thin edge is “striploin”.
3. The thick edge is ribeye.
4. On the bone in the shape of the letter T - “T-bone”.

Steaks from marbled cows cook very quickly and are distinguished by their rich taste, bright aroma and delicate texture.

The benefits and harms of marbled meat

Theoretically, eating fatty meats can be harmful to people with digestive problems, for example:

1. With chronic pancreatitis.
2. Cholecystitis.
3. Gallstone disease.
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 health.

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

1. The most delicate texture does not overload the food apparatus and is easily digested.
2. The fat of the marbled cow does not contain substances that increase the level of “bad” cholesterol.
3. Since meat is consumed in portions, eaters are not at risk of obesity.

Marbled beef can be used by children and pregnant women. It does not have a negative effect on the body of people with cardiovascular pathologies, neurological problems, anemia and hormonal disorders. The composition helps 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 healthy one.

Storage rules

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

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

You should only purchase such expensive meat from trusted suppliers, take 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 not advisable to freeze such meat, as this will negatively affect the taste characteristics of the final product.