What is marbled beef?

It is simply impossible to stand cheap marble meat , it is connected with the fact that growing animals for the preparation of marble beef and the process of preparation is a labor-consuming and expensive activity.

Where did this romantic name come from - marble beef? They meat is due to its appearance. The fact is that veins of fat in the meat are arranged in such a way that a beautiful pattern appears on the cut, resembling a pattern on marble slabs. However, this meat is not valued for its interesting appearance, but for the surprisingly tender taste, uncharacteristic for ordinary beef.

It is important to note that only beef can be marble. Unfortunately, from time to time scammers sell to the naive and ignorant people a clipping of "marble" pork or lamb. Such meat is obtained only by special treatment after slaughter. Appearance in this case corresponds to the marble, but on this similarity ends.

Initially, marbled beef was produced only in Japan from the meat of young bulls of the special toujim breed or Vagyu cows . Both these breeds were considered almost sacred in Japan, as according to legend their higher forces contributed to their appearance. For this reason, they could not be exported from the country, only recently these two breeds of marble meat were grown in Australia. However, till now Japanese marble beef is considered to be the best.

Now about the process of growing animals for marble meat. This process is costly and difficult. For a positive result, you must strictly follow a certain mode, menu, special procedures. Animals are kept in narrow stalls so that they do not move again. The fact is that movements have a detrimental effect on the taste of meat. And so that bedsores are not formed, they are vibro-massaged. In addition, they include classical music.

An important role is played by nutrition. Up to six months of age, animals are fed only with milk, then they are grazed on wild meadows. After the transfer to a separate room, where they are fed with selected grain, and for the appetite they are given beer and sake.

This is how the growing technique looks. However, each manufacturer has its own secrets, which they do not disclose to anyone. And those treatments, which are subjected to meat immediately after the slaughter of animals, are protected as the apple of the eye. All these manipulations create that wonderful taste, for which all the gourmets of the world appreciate it.

How is marbled beef cooked ? Recipes, or rather their details, are also kept secret. The peculiarity of the preparation of marble meat is that it is fried in the presence of the client. In any case, it is so in Japan. A special brazier is installed next to the client's table, and he can observe the process. In addition, there is such a popular dish as "Sukiyaki Nabe", it's boiled marbled beef in combination with egg noodles, soy cottage cheese, vegetables and raw eggs. This dish is even more interesting: the client himself cooks pre-prepared pieces of marbled meat, and then eats them with sauce, while the rest of the ingredients are cooked in the meat broth. The noodle soup completes the meal.

There is another interesting recipe: a steak from marbled beef. To do this, you need, in fact, a piece of marble meat and spices. The thickness of a piece of meat should not exceed 2 cm. The meat should be washed and wiped with paper napkins to get rid of excess moisture. Put pieces of meat on a dry, hot pan. They are fried on each side for about 4 minutes. The marbled beef steak is ready.

How to choose a garnish for marble - everyone decides. However, one must take into account that such a delicate delicacy does not make sense to combine with ordinary and boring side dishes. It is better to choose something more interesting and tasty.