Gourmets all over our planet will agree that marbled beef steak is a unique delicacy that is simply unrealistic to resist. In addition to its amazing taste, this special type of red meat is healthy food.
Beef acquired this unusual name due to its extraordinary similarity with marble stone. It has layers of fat that permeate the muscle mass, which makes a piece of meat not only attractive, but tasty and juicy. Heat treatment melts the fat, saturates the beef with aroma and makes it more appetizing.
Marble steaks are obtained from meat gobies of special breeds - Angus, Murray Gray, Wagyu, Hereford, etc. It is in them that the formation of a fatty mesh is programmed at the genetic level. The best marbled meat is formed in the dorsal part of the goby, since this area is least of all stressed.
The benefits of a juicy marbled steak lie in the right ratio of saturated to monounsaturated fat. The main constituent of saturated fat is stearic acid. It does not raise blood cholesterol, which is very important for connoisseurs of healthy food.
According to research by scientists, marbled meat contains conjugated acid, which strengthens the immune system. Also, it has anti-inflammatory effects, reduces the risk of developing heart disease, asthma and diabetes.
Marble meat is rich in vitamins E, PP, K and group B. It contains the following minerals:
Regular beef meat differs not only in price, but also in taste and quality. Several important differences stand out.
Exposure (maturation) of meat in carcass or in pieces under certain conditions. The process must be carried out at a humidity of 75% and a temperature of 1 to 4 ° C (34-40 ° F)
The main purpose of beef aging is to break down muscle fibers and enhance the natural flavor of the meat without the marinating process that would give the meat a marinade flavor.
This is due to enzymatic biochemical reactions, as a result of which muscle fibers are destroyed. The process is aimed at evaporating moisture and destroying the enzymes contained in the meat immediately after the slaughter of the animal.
The aging process is also facilitated by some types of fungi that settle on the surface of the meat during this process. These fungi supplement the meat with enzymes, making it more juicy and flavorful. Before cooking, the fungal layer is cut from the meat.
The duration of the meat ripening process depends on the storage temperature and ranges from 15 to 28 days.
In restaurants, 21-day-aged meat is most often found, although in countries where steak has become almost a national dish, you can order meat 30-, 40-, 60- and 90-day aging.
The longest aging period of beef known today is 420 days, but, according to experts, this meat is already more suitable as an ingredient for dishes, and not as a separate dish, since it has an overly harsh taste and aroma.
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