Marbled beaf vs Normal beef

Marbled Beef

Marbled Meats. Marble vs. “Normal” beef: The difference is significant. What is it and how do you get it?
Marble meat has appeared in Europe relatively recently but has already gained popularity not only among regulars of famous restaurants but also among ordinary consumers. The most appreciate and love this product for its excellent palatability. The secret of marbled steak in the content and distribution of body fat. Thanks to this, it is softer and juicier. Marble meat is attributed to a number of other exceptional properties, which create a myth about the exclusivity of this product. What is the secret of its worldwide popularity? You consider all the myths about marble meat and compare them with the harsh reality.

In the beginning a bit of history …
The birthplace of marbled meat in Japan. About 130 years ago, you were here for the first time in the world this product. In Japan, about 200 types of marble meat are produced. They are usually named after the place of production. The most expensive and highest quality in the world is considered variety – Kyube Gyu. It is named after the Japanese province of Kyube, where cows are raised, from which they are then given top-quality marble beef – Kyube Gyu.

Myth 1. Marble steak is the tastiest
Marble meat has tenderness and juiciness due to fat content. As a rule, the fat in such a product is 3 to 30%. I have to say that a high-fat content (30%) is only for a high-quality and expensive variety of Kyube Gyu characteristics, the Rest is much less, and sometimes about 3%. Can it affect these small percentages, the taste, and quality? Most experts believe that this is not the case, as the same amount of fat is practically the same in young veal that has no marbling. This means that due to the popularity of marble meat, producers sell a product of low quality under a high-quality brand at a higher price.

Myth 2. Marble steak is thanks to the technology of animal farming, juicy and tender.
We will deal a little later with the technology of raising animals for marble meat. And now it is worth noting that marble meat, like ordinary meat, is subjected to a maturation technology. The secret is simple: every carcass, regardless of whether it has a “wonderful marbling” or not, is subjected to a maturation process. The carcasses are hung in special refrigerators, where the temperature is kept from -6 to +2 degrees. This makes the fat veins stronger, the muscle fibers are softer and saturated with enzymes. There are many myths about wet maturation when meat is packed in vacuum bags and supposedly matures. However, most experts are skeptical about this method. It turns out that marble meat becomes juicier and softer thanks to the usual processing methods for carcasses such as normal meat. But why then, when it is already soft and greasy?

Mythos 3. Marbling is an indicator of quality.
Marble flesh is created by the fat distribution between the muscle fibers. Thin layers curiously connect with the animal’s flesh, forming a drawing in a section that is vaguely reminiscent of natural marble. During the heat treatment, fatty veins melt, the meat becomes juicier and softer and therefore tastier. Many are convinced that marbling is a measure of meat quality, but this is by no means the case. The quality of meat is influenced by different factors. Firstly, this is the ratio of fat and meat in the carcass of an animal, and we have already found out that it can be with marble meat and ordinary young veal is approximately the same. Secondly, the aging or cold-ripening of the carcass before further processing and thirdly, the quality of the meat depends directly on the breed of the animal. There are breeds in which fat accumulates easily, regardless of whether they are grown on marble meat or not.

Myth 4. Tasty, but it is human …
Very often we hear from manufacturers of marble meat that their animals grow in truly Royal conditions. They eat perfectly, drink beer, listen to classical music and are massaged several times a week. Life in Paradise, and only. But in reality, it is not quite like that or rather not at all. In order to obtain marble meat, the animals must first be immobilized, placed in a stable and sometimes hung on special reins. In such an” interesting Position ” cows spend almost their whole life giving them a feeling of movement several times a week. Beer is also given, of course, but to increase the appetite of the animal. Selected food for this “marble arms” are grain feed. Such a diet for a cow is unnatural – your gastrointestinal tract is adapted to the digestion of plant fibers. But these are little things! Thanks to this cultivation method, the animals quickly gain weight and fat and the producer does not need anything else. You can understand the Japanese, the ancestors of marbled steak, who live on islands where there are no huge fields and pastures for walking and feeding animals. This is a growing method for you, rather a necessity, but we Europeans have very different geographical conditions. But not only in Europe but also in America and Australia, the production of marble meat is steadily increasing. It turns out that the poor cows around the world have become hostages of the human stomach, and not of the mind.

Marbled Beef1

There are many myths, but the reality is that real high-quality well marbled steak is a rather rare and expensive product, but it is often found in our market and in shops. This is in the rule-marbled meat, but of poor quality. You should not chase the brand, normal meat from a local manufacturer can be soft and juicy. The main thing is that it should be young, fresh and properly cooked.

Speaking of marble steak, many call it the “Japanese fetish”. In fact, Japanese marble beef produced in Kobe has spread all over the world, and in its homeland, this meat has become one of the main ingredients for national dishes. What is marbling beef, how is it grown and what can be made from it?

Japanese bulls are provided with paradisiacal life, they get a beer and a straw brush massage with Sake to classical music. All for the sake of the flesh, about which the Japanese say that “it can even be toothless”.

Marble meat is meat in which intramuscular fat is distributed in such a way that a “marble pattern” is formed from thin white veins. This product is not historical for Japan. Since the 17th century, it was forbidden to eat beef for all in the countryside, except for Warriors during campaigns and for patients with a doctor’s prescription. Only after the Meiji Revolution of 1868 was the ban lifted. Then the Japanese aristocracy was shocked by the young emperor Mutsuhito, who was the first to eat a piece of beef in public. It’s not like the Japanese were after meat-eaters (according to the statistics, they eat ten times less beef per capita per year than the Europeans), but the industry began to develop. Medium-sized and muscular local Japanese cows, used for centuries for work in rice fields, began to be crossed with European meat breeds. This selection was banned in 1910, but by this time the concept of” wagyu ” – “Japanese cow” had already emerged, which applies to four breeds: Japanese Black, Japanese Brown, Japanese hornless, Japanese Shorthorn.

More than 80% of all Vagi in Japan today are Japanese black (the result of crossing the Vagi with European breeds such as Swiss Brown, Shorthorn, Devonian and Ayrshire).

Of all the races that exist in the world, Vagi is most likely to give marble meat. Yes, there are other breeds, their meat is marbled with proper care of the animals (for example, Angus and Shorthorn). But marble meat Vagi is considered as a reference.

One of the best places to produce Japanese beef is the city of Kobe in Hyogo Prefecture. The Europeans who first tried it was called beef there: Kobe beef. Nowadays, the term “Kobe beef” is used in other countries, especially in the United States, for marble beef.

In contrast to European Appellation cows, which move freely in the Meadows most of the year, Vagi is usually kept in stables, so that there is no room for the fat. Beer and Massage are part of the mythology of marble beef. As the Zootechnologists have shown, the quality of Kobe meat is not affected in any way, although many farmers actually use these methods. And they have arguments.

The cows are drunk with a beer in the summer to get an appetite when the strong moist heat typical for most Japanese keeps the animals from eating. Massage is simply necessary for cows that are in almost immobile stalls. Only a regular Massage can maintain muscle tone. And Sake is used in Massage to make the skin smooth and supple because at the Shows the cows should look best. The Japanese are confident that the quality of Japanese marbled Kobe beef depends on the condition of the chicken skin.
How to grow marbled Kobe beef

In Japan, there are not so many floodplain Meadows where cows could walk. The green “Matsuzaki-valley” has become a traditional “Resort” for calves: their cows are not bred but from different prefectures.

Proper nutrition for Vagi is only natural food and no artificial additives. It has long been known that corn and barley lighten the fat and give it the same boiling white color.

The diet is very important: marble meat can only be obtained by a very uniform weight gain of the animal. The marbling is also associated with the age in calves under one and a half years, only to develop subcutaneous fat, kidney fat, and then injected intramuscularly. For this reason, Bulls Under 30 months of age are never slaughtered with marble meat.

Japanese marble beef has gained worldwide notoriety, but it is very difficult to export it outside Japan, as the Japanese are jealous of their products. Therefore, farmers in other countries, especially in the USA, began to breed Vagi. Two bulls and a heifer of the “right breed” Tajima appeared in America in 1993. One of the Bulls was named Fukutsuru. Today it is the most famous bull in the world because thanks to him the cows spread so quickly in America and Australia: the descendants of Fukutsuru make up hundreds of thousands. In 1994 another 35 animals were brought to the USA. As a result, most of the beef known as “Kobe” is now produced in California and Australia, as well as in Argentina, New Zealand, and some other countries.

The Japanese do not hide how marble beef is grown – they raise cows in closed stalls. But the Americans are sure that the best meat is obtained by grazing, and send the calves only a few months before the battles in the stables, to Refine the taste. At this time, they are planted on a diet that comes as close as possible to Japanese: corn, alfalfa, barley, and wheat straw.

But American and other farmers will not be steamed if there are no descendants of Fukutsuru in their stable. Marble today and meat of other races. In the USA there is generally an official certification for marbling only for Angus Goby CAB (Certified Angus Beef). This Symbol ensures that the beef is at least 28 days old, a medium-sized (15-25% fat), or high (more than 25%) marbling has a layer of subcutaneous Fat of less than 1-inch thickness and the weight of the Schlachtkörperpaars 454 kg not exceed.
Categories of Japanese marbled steak
In Japan, marble meat is divided into five categories according to quality and cutting characteristics – into classes A, B, and C. the fifth category is the best meat: light pink, completely permeated by the finest layers of fat. It almost never leaves Japan: it immediately goes to auctions, where the owners of the best Restaurants in Tokyo and Kyoto buy it for crazy money. The fourth and third categories are the most common: the meat is slightly darker, slightly less marbled, but also very soft and aromatic. The first and second categories of Japanese beef are of little interest to foreign buyers as they are not so different from good meat from other countries, which is why restaurateurs prefer cheaper Australian or Argentine products.

The letter designation indicates the location of the cut :
Class A-the softest parts of the front of the thick edge;
B-thick and thin edge pieces from the carcass Center for Steaks and hub);
C is the back of the thin edge, the hardest piece (as far as marble flesh can be stiff) usually applied to Carpaccio and Tartars.

In the United States, the Department of Agriculture’s official quality scale applies to regular beef. Marble is not even the highest (by Japanese standards) category, which far exceeds the highest standards for beef of the American Prime class. Therefore, the farmers have introduced their own System: silver (fast Prime, Marble percentage-10-15%), black (15-25%) and Gold (highest category, more than 25%).

The Name Chianina comes from the Chiana valley in Tuscany, from Arezzo to San Casciano. When the Breed appeared, it is not really known, but ancient images of bulls, very similar to Kyanin, date from the 4th century. BC e. according to legend, Tiberius Jupiter of the Capitol sacrificed these bulls in honor of his triumph, perhaps they were strained before the plow of Romulus and plowed the line for the first walls of Rome between the stones.

The Romans and Etruscans appreciated these cops for their hard work, and the snow-white color looked particularly good in victories and Victims.
Chianina is the largest of the existing breeds and perhaps one of the most beautiful – almost two-Meter – tall giants weighing two tons, short-necked, black-nosed, with a dry and neat head, crowned by short straight horns with a “porcelain” tint-they look as if drawn with a pen stroke.
During the last half-century, no one had ever thought of putting a bull in a plow, and the selection work aims to increase muscle mass on the back and shoulder blades: this part goes to the famous Florentine beef steak. Incredibly tender Jianyan meat with a special taste called “oily” contains almost no fat (ten times less than chicken). Since these cows have been bred since time immemorial, primarily for pulling applications, you will have little fat, they give very little milk, but their meat has practically no cholesterol, which is regulated by law. The quality control is strictly carried out, for each Person from birth a special passport with a family tree will be introduced, confirming the origin.

What to cook from Kobe marbled beef
Opinions about what to cook from Kobe marble beef differ among the residents of the Middle Kingdom and the United States. The Japanese prefer to cook marble meat.
The most popular dishes are Shabu-Shabu or Sukiyaki. Both are thinly sliced beef, cooked very quickly in boiling broth and served with vegetables, mushrooms and complex soy sauces. In Japan, marbled beef is served raw in extreme cases – in the form of Sashimi. The Japanese, of course, know how to fry meat, but rarely do.

Americans prefer to cut out their usual Steaks from marble beef and fry them in a pan or on charcoal. This dish is particularly popular after scientists claimed that marble meat contains much more La than ordinary beef, Omega-3 and Omega-6 fatty acids, whose benefits have long been known (and much less harmful saturated fatty acids).
So far, Russian farmers have mainly marbled Hereford, which is anything but the first place in the world rankings after the predisposition to marble. However, you can buy Russian marble meat: Herefords are one of the best meat breeds in the world, so a regular Steak is excellent from their meat.

In Florence, BistroKka is prepared almost everywhere, from tiny trattorias to Michelin-starred Restaurants. The product is not cheap, but if somewhere in the menu the dish is declared for more than 70-80 euros per kilogram, you should look for another place.
Of course, there are strong people who can eat a kilogram of meat throughout, but in fact, a serving of Bistro is designed for two or three people, depending on your appetite.
Even if you always and everywhere order well-roasted meat, forget it in Florence. Bistecca Alla Fiorentina is a special gastronomic event. Don’t get into Antipasti or thick soups before you try it.

Cattle of the beef breeds are characterized by early maturity, a characteristic physique (wider body, well-developed muscles of the back and lower back). Juveniles reach a weight of 450 kg – up to 600 kg at the age of 15 to 20 months and at intensive fattening. The slaughter performance of meat from carcasses with the flesh direction is 52-58%. In contrast to breeds of other directions, fat deposits in cattle of meat breeds not only under the skin, in the Omentum and near the kidneys, but also in the Intermuscle space. As a result, the flesh of such animals is marbled with good greasiness, i.e. view of the section, similar to the texture of a gem. The marbling is achieved by a special technology of livestock feeding (marble is carried out, except for cattle, pork and even lamb meat). The diet of the animals includes a special feed mixture, which contains a large amount of corn, cereals, alfalfa. Marble meat is obtained from animals of various beef breeds, which are bred in many countries of the world: in the USA, Australia, Japan, France, South America (Argentina, Chile, Ecuador), etc., of cattle in Russia by breeds such as the Kalmyk, Kazakh head white, represented, Hereford, Shorthorn, Charolais, Limousine, etc.

The marbling is achieved by a special technology of livestock feeding (marble is carried out, except for cattle, pork and even lamb meat). The diet of the animals includes a special feed mixture, which contains a large amount of corn, cereals, alfalfa. Marble meat is obtained from animals of different meat breeds, which are bred in many countries of the world: in the USA, Australia, Japan, France, South America (Argentina, Chile, Ecuador), etc. Cattle are represented in Russia by breeds such as Kalmyk, Kazakh Whitehead, Hereford, Shorthorn, Charolais, Limousine, etc.

Marbled Beef3

Characteristics of marble meat
Marble meat is rightly considered a delicacy because it has a special taste due to intramuscular fat, which is evenly distributed between the muscle fibers in the form of layers of fat. During the heat treatment of products made of such \u200b\u200b meat, the fat layers melt, fill the meat with juice and it receives a unique softness and delicacy. The marbling has its own nuances depending on the intensity, i.e. frequency of white inclusions in the fibers. The higher the marbling, the more tender the Steak. The American Statistics calculated the quality coefficients of the steak depending on the degree of marbling of the raw meat. The American meat classification proposes three levels of marbling (in order of increase): selection, selection, premium.
Japan is the main consumer and home of marble meat

Marble meat appeared in Japan in the 1960s of the 19th century. The Japanese use animals called Wagyu to feed marble meat. The term Wagyu refers to goby a family of several breeds that are genetically predisposed to intense marbling of the meat. The etymology of the word Wagyu: Wa means “Japanese,” Gyu means cattle; together turns out to be Wagyu, – “Japanese cow.”The most famous Japanese breeds of the Wagyu group are Tajima, Tottori, Shimane, Kochi, and Kumamoto. These breeds are genetically predisposed to the appearance of fat layers in meat. Gobies of marble breeds are particularly idle, complacent and phlegmatic. Breeds of the Wagyu group were bred by crossing local meat breeds with British ones.
Kobe is made from the calves of the Tajima breed-the ready-to-eat marbled meat of animals raised and killed under certain conditions. Japanese pastoralists explain that a live Goby cannot be called Kobe, it should be called Tajima, but a piece of raw meat is already Kobe. Thus, Kobe is not a breed, but an ancient Japanese technology: a set of methods for breeding and slaughtering Tajima gobies.

The secrets of marble production
The Japanese produce exceptional “marble meat” with the help of special technology for bull breeding – Kobe. With this technology, the calves are milked for 4 to 6 months and then taken to pasture, where they lead a free life, almost without human intervention. Gobies, which are raised up to certain bodyweight on pasture, suspended in sound-insulated rooms and to Restrain suspended. This is done so that the Bulls can not move, but also not lie, because the muscles of the animal must be under tension in order to distribute the fat layers in the muscle tissue evenly.
During this time, the calves are fed with selected grain and drunk with high-quality beer to improve appetite. The combination of Vitamin B1 in the feed with a low alcohol content promotes fat deposition. The longer the bull calf is fed grain, the greater the “marbling” of the meat. The average standard for grain feeding: 200-300 days. In order for the fat to penetrate deeper into the muscles and form thin veins in the muscle tissue, the calf is subjected to a vibration massage, the techniques of which are similar to beating. To improve the digestion of animals in the room belongs to Japanese classical music.
But in all other countries of the world, this technology is prohibited by law: it is impossible to buy real marble meat in shops in Russia and Europe. In addition, this technology is very complex and expensive (according to some reports, even in Japan, the price of such meat can exceed 500 USD per kg). Therefore, one cannot speak of the industrial scale of the production of marble meat.

Marble meat in the world
The main suppliers for the world market for Marbled beef are the USA and Australia. The farms of these countries use the feeding system, simpler and cheaper than in Japan. The same free grazing of young animals on pastures is applied. Then the animals are immobilized and fattened with a grain (not always wheat, more often corn and animal feed). The average standard for grain feeding is 120-150 days.

Sometimes dry wine, milk and even honey are included in the diet (at least in environmentally friendly Australia). The honey mast determines the accumulation of substances in the muscles, which not only contribute to a greater “crispness” and softness of the flesh but also to the formation of a crust during frying, resulting in better preservation of useful substances in the final product. Right, world leaders in the production of marble use cheaper chemical additives to achieve the same goals. It should be said about grass-feeding if animals are fed all the time to the Discontinuation of a cow for slaughter on pastures. The meat is Lean In this case. In this case, the main focus is on a genetic predisposition for marbling. The cost of marble meat produced with this technology does not exceed 200 dollars/kg.

“American” marbled meat is in most cases meat from young gobies of specially bred meat breeds: Angus, Aberdeen, Hereford, Charolais, Limousine, which are grown in ecologically clean Meadows and fed with corn according to a special program. The most popular among marble rocks is Black Angus. Animals of this breed are undemanding, well adapted to external conditions, resistant to diseases, obedient and fertile.

Maturation of marbled meat to the slaughter
After slaughtering an animal, the marbled steak is not immediately ready for sale and consumption. Intramuscular fat distributed In meat tissues becomes clearly visible only if fresh meat is kept in cold rooms for at least 24 hours. With a longer exposure time (within 2-3 weeks) at a temperature of 0 to +2 ° C, enzymes are used present in the meat, activating chemical processes that destroy muscle fibers. The meat becomes more tender under the influence of enzymes, its taste “bouquet” eventually forms. After maturation, the carcass is cut into pieces according to accepted Standards, all parts of the cut are packed in a vacuum and sent to the consumer either in frozen Form (in sea containers) or in a chilled form (in air containers).

Modern knowledge of marble meat
Modern medical studies show that “marble meat” is significantly ahead of normal beef in the content of nitrogenous extracts, pantothenic acid, and Biotin. These substances improve the secretory function of the digestive system and contribute to better digestibility of food.

Marble meat contains iron in an easily digestible form, as well as Compounds that prevent the formation of cholesterol. “Marble” meat actively contributes to the elimination of cancer-causing substances. It is not for nothing that the administrations of all child-rearing institutions in Japan are obliged to feed children only with meat products with increased “marbling”.

Today we will tell you how to cook hearty and delicious marble beef. However, before you reveal the secrets of preparing unusual dishes with such \u200b\u200b meat, you should find out what this product is about and why it has such an original name.

General Product Information
Marbled beef is the most famous meat specialty in the world. It got its name because of its enormous similarity to the stone of the same name. After all, the slice of such meat is also coated with various veins. It should be noted that this effect is achieved due to the presence of thin layers of adipose tissue in this product, which are located in the muscle system of the killed animal. This fact makes the meat surprisingly juicy and tender.

Marble beef: How do I breed a pet?
How these animals are raised, should be discussed separately. Because if you have been farming for a long time, you can use this information to independently produce the presented delicacy.

Marbled beef is quite expensive compared to other carcass parts. It should be noted that such meat can only be obtained from gobies raised with special technology. Their special feature is that the animal is fed exclusively with grain for 3-4 months before slaughter. In this case, the calves are limited in movement to the maximum possible extent.

It should also be emphasized that high-quality marble beef with special delicacy is only obtained from the carcasses of young animals.

What can be produced from the product?
Preparing marble meat does not cost the housewife much time. As mentioned above, this meat only comes from young animals, which means that by definition it cannot be hard and sinewy.
From such a piece are obtained very fried and delicious fried Steaks as well as goulash, chops, main dishes with vegetables on the stove and in the oven.

Marbled Beef Steak: A step-by-step instructions
To cook such meat is a pleasure. In fact, to roast it properly, you do not have to stand on the stove for long. It should also be noted that there are several stages of roast steaks of marble beef. Which one to choose is your own business. We will only talk about how to make a well Don dish. On a cut, such a Steak should have a uniform gray color and no blood should be visible on it.

Before you learn how to cook marble beef, you should list all the ingredients we need for the preparation of the above-mentioned court :
marbled meat-approx. 1 kg;
French herbs (savory, rosemary, tarragon, thyme, Basil) – to taste add;
Preparation of the main ingredient
The cured beef steak, whose recipe we are considering, tastes equally good in the pan, in the oven, and on hot coals. We have decided to explain to you how to prepare such a dish on an ordinary stove. After all, this method is the easiest and fastest.

How to roast marble meat right?
Beef for this is purchased without bones. It must be well washed in cold water and then dried with paper towels or waffle towels. Next, a large piece should be cut with a sharp knife into wide Steaks across the fibers. In addition, the thickness of all products should be equal (about 2 cm). Otherwise, Steaks can be fried in different stages.

Pickling process
To make a marbled beef steak as tasty, juicy and fragrant as possible, it is recommended to store the sliced meat in a dry Marinade for some time. For this purpose, each piece of the chopped product should be flavored with French herbs, salt and a mixture of peppers. Then place in a bowl, close the lid and leave in this condition for 30 minutes.

Heat treatment process
After the marble steak has absorbed all the aromatic spices and herbs, you can safely proceed with direct roasting. To do this, place a deep pan on the medium heat and pour in a sufficient amount of olive oil (about 1-1.2 cm). Then carefully place a piece of meat flavored with spices in a preheated dish and fry it until all the blood is baked. At the same time, it is recommended to turn the Steak regularly with cooking tongs. This is necessary for it to be fried evenly.

Likewise, all remaining pieces of marble meat should be heat treated.
How to present the dish on the dining table?

After the Steaks are cooked evenly, they should be placed on large portioned plates, and a side dish should be placed nearby. For example, such meat is very tasty, along with fresh or steamed vegetables, herbs, mashed potatoes or noodles.

Marble meat chops cooking together
For which other dishes are marble beef used? Many know the recipe for hacking. But not everyone knows that such a dish with the above meat is incredibly tender and delicious. After all, marble beef itself is very soft, and after beating it literally melts in your mouth.

For the independent preparation of delicious chops, we need the following components:
marble steak-about 1.5 kg;
a mixture of peppers in a mill-use at will;
breadcrumbs-use at will;
salt is not very large-apply to taste;
refined olive oil – use for frying (add as desired).

Meat processing
Before you prepare tender and juicy chops from such \u200b\u200b meat, you should process it well. To do this, the product must be washed in cold water and then dried with paper towels. Next, marbled beef must be cut into wide pieces (across the fibers) with a thickness of 3-4 centimeters. After that, each piece must be carefully beaten with a rib hammer. At the end, beef chops should be seasoned with a mixture of pepper and salt. In this state, it is desirable to keep about half an hour at room temperature.

Cooking on the stove
How to cook marbled beef? Chops recipe recommends using special breadcrumbs to prepare such a dish. They must be poured into a large plate and then carefully roll in all the beaten and seasoned pieces of meat.

We decided to cook such a dish in the oven. However, if you put marble beef there immediately, it will quickly “shrink” and form an ordinary baked piece of meat. To avoid this, it is recommended to fry the product first in a pan and only then put it in the oven.

For the preparation of chops, you should take a deep stewpan, pour in oil (1 to 2 centimeters) and keep it very warm. Next, each piece of beef must be fried 1-2 minutes at maximum heat from two sides.

Cook in the oven
After all the chops have been fried superficially, they should be laid evenly on a baking sheet and then placed in a preheated oven. It is recommended to bake such a dish no longer than 40 minutes.

How to present guests?
As you can see, it is no Problem to prepare delicious and tender marble beef yourself. After cooking, the meat should be placed on a plate and served together with the favorite side dishes. So, mashed potatoes, steamed vegetables, vegetable, vermicelli, buckwheat porridge, boiled rice and so on are ideal as it is.

Prepare delicious beef bun
We told how to make Steaks and chops from such \u200b\u200bFleisch. However, marbled beef (as bulls are bred to this product, has been described somewhat higher) is not only suitable for the preparation of these dishes. For example, very tasty and delicate it turns into a roll baked in the oven. To prepare it, we need:

Meat preparation
To prepare the bun, you should buy a fairly large piece of beef. It must be washed well and then cut in such a way that at the end a thick but fairly wide layer is created. On request, it can be easily struck with a kitchen hammer.

After all the described actions, a layer of marble meat must be flavored with a mixture of pepper and salt and then set aside for a while.

Coverings cooking
The production of a roll requires the use of filling material. We decided to use pickled mushrooms and vegetables. They should be finely chopped, put in a pan with oil and fried for 15-17 minutes until golden brown.

Marbled Beef2

The process of incorporation
So that the meatloaf made of marble is not only delicious, tender and juicy, but also beautiful, it should be properly shaped. To do this, you need to take a large cutting board and put a layer of spices on it, which are flavored with spices. The meat must then be greased on both sides with low-fat Mayonnaise. After that, it should be covered with a small layer of fried mushrooms and vegetables. It is also advisable to use finely chopped fresh herbs as a filling.

In the end, the beef layer must be tightly wrapped in a roll. So that it does not open in the oven during the heat treatment, it is recommended to firmly connect it with a rope or attach it with toothpicks.

To get a more aromatic dish on the surface of the shaped marble rolls, you need to make flat cuts and then carefully place thin slices of garlic on top. To cover this dish with a beautiful golden crust when baking, it is recommended to also lubricate it with fresh honey.

How to bake in the oven?
To bake meatloaf in the oven, it must be carefully pushed into a deep mold or onto a baking sheet. On request, such a dish can be prepared both in foil and in the cooking case.

It is recommended to bake meat with mushrooms in the oven at a temperature of 200 degrees for 45-55 minutes. During this time, the roll should be well baked.

Place the dish correctly on the dining table
To achieve the right effect on your guests, meatloaf should be presented properly. To do this, it must be carefully removed from the oven and placed on a large plate. Next, with a stuffed piece of meat, you need to remove all the toothpicks or a rope and then cut into portioned pieces with a thickness of 1 to 1.6 cm.

The Serving of any such court for invited guests, along with a side dish or a salad of raw vegetables and herbs and desirable.

To sum it up
As you can see, cooking marble beef at home is not very difficult. It should also be noted that dishes that use such meat are incredibly tender, tasty and juicy.

If you want to get a more tasty Steak, chop or meatloaf, it is recommended to process the purchased piece of beef in advance, season with spices and set aside for impregnation. I also want to say about the choice of this product. For frying in the oven or on the stove, it is recommended to buy chilled meat. But if you can’t find any, you can take frozen beef once. For fresh meat, it is not suitable to prepare fried dishes. This is due to the fact that dishes made from a similar product are tough, although they have used a young piece of marble.

Due to the uniform distribution of fat in the muscle tissue of the young gobies on a slice, the meat resembles marble, and on the pan, the “marble” layers melt, giving the fillet an exceptional delicacy and taste. The Japanese say that even the toothless people can eat marble beef – it is so soft …

Beer and reins
However, the Japanese have a lot to say and have a right to it: cows of a special breed were raised exclusively in the land of the rising sun for a long time and not exported to other countries! The “cultivation” of marble meat was juicy myths and legends overgrown. The Japanese claimed that young calves are milked for 4 to 6 months, then they are grazed on ecologically clean Meadows – without “human presence”, after which the gobies are stored in soundproof (!) Flats, which are suspended on reins (so that the muscles of the gobies were) at constant tension for uniform fat distribution). They feed you with selected barley and drink beer to improve your appetite, massaging them regularly and … include Japanese classical music.
When Japanese bull calves were crossed with no less “marble” Scottish Aberdeen Angus, new valuable breeds began to multiply in Australia, Argentina, the USA and other countries, without beer and music. The only thing that connected the importers of marble beef was the firm conviction that Russia would never be able to develop such a sophisticated “cattle technology” in our lives, and we could only buy meat at the price of real marble. It’s been like this for a long time: we bet on the production of chicken and pork, and few wanted to mess with beef, especially Elite. But with the introduction of sanctions, it turned out that we not only can make marble beef worse than foreigners, but this is already long – in Lipetsk, Voronezh and Leningrad region. It’s just that imports hampered development …