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When talking about marbled beef, many people call it a “Japanese fetish.” Indeed, Japanese marbled beef produced in Kobe has spread throughout the world, and in its homeland this meat has become one of the main ingredients for dishes national cuisine. What is it - marbled beef, how it is grown, and what can be prepared from it - let's figure it out in order.
Japanese bulls are provided with a heavenly life, they are fed beer and massaged with straw brushes and sake to classical music. All for the sake of meat, about which the Japanese say that “even a toothless person can eat it.”
Marbled meat is meat in which intramuscular fat is distributed in such a way that it creates a “marbled” pattern of thin white veins. This product is not historical for Japan. Since the 17th century, beef was forbidden to be eaten in the country by everyone except warriors during campaigns and patients with a doctor’s prescription. It was only after the Meiji Revolution of 1868 that the ban was lifted. Then the Japanese aristocracy was shocked by the young Emperor Mutsuhito, who was the first to publicly eat a piece of beef. It’s not that after this the Japanese became meat eaters (they still, according to statistics, eat ten times less beef per capita per year than Europeans), but the industry began to develop. Local Japanese cows, small and muscular, which have been used for centuries to work the rice fields, began to be crossed with European meat breeds. In 1910, this selection was prohibited, but by that time the concept of “wagyu” - “Japanese cow” had already appeared, which covered four breeds: Japanese black, Japanese brown, Japanese hornless, Japanese shorthorn.
More than 80% of all Wagyu in Japan today are Japanese Black (the result of crossing Wagyu with such European breeds as the Swiss Brown, Shorthorn, Devonian and Ayshire).
Of all the breeds in the world, Wagyu is the most predisposed to producing marbled meat. Yes, there are other breeds whose meat is proper care animals are “marbled” (for example, Angus and Shorthorn). But marbled wagyu meat is considered the standard.
One of best places for the production of Japanese beef - the city of Kobe in Hyogo Prefecture. The Europeans who tried it first called the beef there: Kobe beef. Today, the term "Kobe beef" is applied to marbled beef in other countries, especially in the United States.
Unlike European appellation cows, which roam freely in the meadows for most of the year, Wagyu are mainly kept in stalls so that there is somewhere for the fat to come from. Beer and massage are part of the mythology of marbled beef. As zootechnologists have proven, neither one nor the other has any effect on the quality of Kobe meat, although many farmers actually use these methods. And they have their arguments.
Cows are given beer in the summer for appetite, when the humid heat, common in much of Japan, discourages animals from eating. Massage is simply necessary for cows that are in stalls with almost no movement. Only regular massage can support muscle tone. Sake is used during massage for the sake of smoothness and silkiness of the skin, because at exhibitions cows should look their best. The Japanese are confident that the quality of Japanese marbled Kobe beef is influenced by the condition of the chicken skin.
How marbled Kobe beef is raised
There are not many water meadows where cows can be walked in Japan. The green Matsuzaki Valley has become a traditional “resort” for calves: they do not raise their own cows here, but only raise cows brought from different prefectures.
Proper nutrition for wagyu is only natural food and no artificial additives. It has long been known that corn and barley lighten fat, giving it that boiling white color.
The diet is very important: marbled meat can only be obtained from an animal that gains weight very evenly. Marbling is also associated with age: in calves up to one and a half years old, only subcutaneous fat develops, then kidney fat, and only then intramuscular fat. Therefore, bulls under 30 months are never slaughtered for marbled meat.
Japanese marbled beef has gained worldwide fame, but it is very difficult to export it outside of Japan, because the Japanese are jealous of their products. Therefore, farmers in other countries, especially in the United States, began to grow wagyu. In America in 1993, two bulls and a heifer of the “correct breed” Tajima appeared. One of the bulls was named Fukutsuru. Today this is the most famous bull in the world, because it was thanks to him that Wagyu cows spread so quickly in America and Australia: Fukutsuru’s descendants number in the hundreds of thousands. In 1994, another 35 animals were brought to the United States. As a result, most Kobe beef today is produced in California and Australia, as well as in Argentina, New Zealand and a few other countries.
The Japanese do not hide how marbled beef is raised - they raise cows in closed stalls. But the Americans are confident that the best meat is obtained when kept on pasture, and they send bulls to stalls to “finish the taste” only a few months before slaughter. At this time, they are put on a diet as close as possible to the Japanese one: corn, alfalfa, barley and wheat straw.
But American and other farmers do not worry if there are no descendants of Fukutsuru in their stable. Meat from other breeds is also marbled today. In the USA, in general, official certification for marbling exists only for Angus bulls - CAB (Certified Angus Beef). This badge guarantees that the beef has been aged for at least 28 days, has medium (15-25% fat) or high (more than 25%) marbling, subcutaneous fat less than one inch thick, and the weight of a steamed carcass does not exceed 454 kg.
Categories of Japanese marbled beef
In Japan, marbled meat is divided into five categories based on quality, and according to the properties of the cut - into classes A, B and C. The fifth category is the best meat: light pink, completely penetrated by the thinnest layers of fat. It almost never leaves Japan: it immediately goes to auctions, where the owners of the best Tokyo and Kyoto restaurants buy it for crazy money. The fourth and third categories are the most common: the meat is a little darker, a little less marbled, but also very soft and aromatic. The first and second categories of Japanese beef are no longer of much interest to foreign buyers, because it is not so different from good meat from other countries, so restaurateurs prefer cheaper Australian or Argentinean counterparts.
The letter designation indicates the place of cut:
grade A - the softest pieces of the front of the thick edge;
B - pieces of thick and thin edge from the middle of the carcass for steaks and nabe);
C - the back of the thin edge, the toughest (as far as marbled meat can be tough) piece, which is usually used for carpaccio and tartars.
In the United States, the official quality scale of the Department of Agriculture is based on regular beef. Marble meat, which is not even the highest (by Japanese standards) category, easily exceeds the standards for the highest class of Prime American beef. Therefore, farmers adopted their own system: silver (almost Prime, marbling percentage - 10-15%), black (15-25%) and gold (highest category, more than 25%).
Chianina breed
The name "Chianina" comes from the Chiana Valley, which stretches in Tuscany from Arezzo to San Casciano. It is not really known when the breed appeared, but ancient images of bulls very similar to Chianina date back to the 4th century. BC e. According to legend, it was these bulls that Tiberius sacrificed to Jupiter Capitolinus in honor of his triumph; perhaps they were harnessed to the plow of Romulus, plowing the line among the stones for the first walls of Rome.
The Romans and Etruscans valued these bulls for their efficiency, and their snow-white color looked especially good during triumphal processions and sacrifices.
Chianina is the largest breed currently existing, and, perhaps, one of the most beautiful - almost two-meter giants weighing under two tons, short-necked, black-nosed, with a dry and neat head, crowned with short straight horns with a “porcelain” tint - they look like this as if drawn with one stroke of a pen.
For the last half century, no one has thought of harnessing a bull to a plow, and breeding work is aimed at increasing muscle mass on the back and shoulder blades: this part is used for the famous Florentine steak. Incredibly tender Chianina meat with a special taste that is described as “buttery” contains almost no fat (ten times less than in chicken). Since since ancient times these cows were raised primarily for draft work, they have little fat, they produce very little milk, but their meat has virtually no cholesterol, which is regulated by law. The strictest quality control is carried out, to the point that for each individual from birth a special passport with a pedigree is issued, certifying the origin.
What to cook with marbled Kobe beef
Residents of the Middle Kingdom and the United States have different opinions on what to cook from marbled Kobe beef. The Japanese prefer to cook marbled meat.
The most popular dishes are shabu-shabu or sukiyaki. Both consist of thinly sliced beef, very quickly boiled in boiling broth and served with vegetables, mushrooms and complex soy-based sauces. IN as a last resort In Japan, marbled beef is served raw - in the form of sashimi. The Japanese, of course, know how to fry meat, but they rarely do it.
Americans prefer to cut their usual steaks from marbled beef and fry them in a frying pan or over coals. This dish gained particular popularity after scientists stated that marbled Wagyu meat contains much more than regular beef. fatty acids omega-3 and omega-6, the benefits of which have long been known (and much less harmful saturated fatty acids).
Russian farmers have so far marbled mainly Herefords, which are far from being in first place in the world rankings for their predisposition to marbleization. However, you can buy Russian marbled meat: Herefords are one of the best meat breeds in the world, so even an ordinary steak from their meat turns out great.
Bistecca
In Florence, bistecca is prepared almost everywhere, from tiny trattorias to Michelin-starred restaurants. This product is not cheap, but if somewhere a dish is listed on the menu for more than 70-80 euros per kilogram, it’s worth looking for another place.
Of course, there are strong people who can eat a whole kilogram piece of meat, but in general one serving of bistecca is designed for two or three, depending on appetite.
Even if you always order well-done meat everywhere, forget about it in Florence. Bistecca alla Fiorentina is a special gastronomic event. Don't get carried away with antipasti or thick soups, before you try it.
Meat is the favorite food of most people. Of course, we eat both plant foods and dairy products, but many perceive such food only as an addition to the main menu. Meat food is tasty and nutritious. The most common meat is pork, and the most expensive is beef. And if it is also marbled beef, then it can cost up to $1000. What is special about this meat, and why is marbled beef the most expensive meat in the world?
This special kind meat, with many thin layers of fat in the muscle tissue, which not only give the meat an unusually tender and juicy taste, but also its color - pink meat, permeated with white streaks and indeed very similar to marble.
During preparation fatty layers melt and fill the meat with juice - due to this, it acquires a unique softness and tenderness inherent only to it.
The more such layers in the meat, the higher its marbling, and therefore the higher the price. The degree of marbling determines which category marbled beef falls into. The highest category is “Prime”, followed by selected meat “Choise”, and then regular marbled meat – “Select”.
The technology for producing such meat is quite complex, time-consuming and expensive, so industrial scale it is not produced.
This most expensive meat on the planet comes from a special breed of Wagiu cows, which for many centuries were raised only in Japan and were not exported to other countries of the world. And although in modern times these valuable animals are bred in Australia, New Zealand, Argentina, and even in Russia, prices for marbled meat have not become lower.
The exceptional taste of marbled meat is due to the special technology of growing bulls. The lives of these thoroughbreds are enviable! Just imagine: up to 4-6 months, calves are fed milk, then slightly matured calves graze on ecologically clean meadows, and they live a free life, without human intervention. The bulls are then placed in individual apartments with soundproof walls, where they are suspended by reins. This seemingly strange procedure is done so that the animal cannot move, but also does not lie down, which is very important! Indeed, in order to evenly distribute layers of fat in muscle tissue, the muscles of bulls must be tense.
Throughout this period, the animals are not only fed with selected grain, but also given high-quality beer to improve their appetite. The longer the bull is fed grain, the greater the marbling quality of the future meat. On average, the grain feeding standard is 200-300 days.
But that's not all! To ensure that the fat from such a good life is not deposited anywhere, but goes into the meat and forms thin marble veins, the bull is given a vibration massage, reminiscent of beating, and Japanese classical music is played to improve digestion for the horned beauties. Is it any wonder that in the end the meat of such a bull turns out to be tender, juicy, melting in the mouth like butter. It’s not for nothing that in Japan they say about marbled beef that it is “meat that doesn’t require teeth.”
By the way, Nikita Khrushchev was the first to appreciate the taste of marbled beef in Russia. He had the opportunity to try marbled beef steak during a business visit to the United States. Khrushchev liked this unusual, tasty, tender dish so much that upon returning to Russia, general secretary he asked his personal chef to cook him beef using the same technology. However, in their own way taste qualities the resulting dish could not replicate the American steak. It was then that it turned out that marbled beef has its own secret, which lies not in the recipe for its preparation, but in a special type of meat, which allows this dish to convey all the best taste sensations.
After this, by order of Khrushchev, a specialized livestock farm was equipped, to which bulls of a special breed were supplied from Europe, which later served as the main sources of marbled meat for the Soviet leader. For a long time in Russia, marbled beef was a delicacy for the elite. And only in the last decade has it become possible to taste this amazing meat in restaurants in the largest Russian cities.
This is a special product, characterized by the presence of many layers of fat, which make the meat very juicy and tender. The tenderloin looks unusual - pink color permeated with white stains, which forms the marbling of the meat. During cooking, the fat layers melt, filling the dish with juice, due to which it acquires a unique softness and aroma. The most expensive meat is the one in which maximum amount such layers.
What is marbled meat
More often this term is used for beef, but can also be used for pork, horse meat (Yakut horse tenderloin). Marble meat is a piece of red fillet that contains a sufficient amount of intramuscular fat, arranged in layers, and resembles a marble pattern. Marbling is rare in young cows and bulls, since in veal fat develops first in the area of the heart, kidneys, and near the pelvis (under the skin). Only after the animal matures, fatty fibers begin to form in the intermuscular space and directly inside the muscles.
What is the difference between marbled beef and regular beef?
There are two main types of cows – beef and dairy breeds. The latter are designed to give milk, which is what they do all their lives. When a cow of this breed gets old, it is sent to slaughter. Such meat is sold in markets and supermarkets. Beef cows are bred specifically to be slaughtered after a certain period of fattening (grain or grass). Such animals are genetically predisposed to the growth of intramuscular fat, due to which the beef has a marbled pattern.
The meat with streaks of fat is very soft, juicy and tender. Marbled veal does not often appear on store shelves; it is highly valued because it requires strict adherence to rearing technology. Marbled pork, like beef, is considered a delicacy due to its small share in the total volume of production. meat products, while the demand for it is increasing. Selected beefsteak with layers of fat cooks very quickly - young meat only takes a few minutes.
How marbled beef is raised
In the Russian Federation, the selection of beef cattle is only gaining momentum. One of the leaders in this agricultural segment is the Zarechnoye group of companies, which produces products under the Primebeef brand. This marbled meat comes from Aberdeen Angus bulls that are herded and fed sustainably. clean land Kaluga and Voronezh regions.
During the year, animals live in an environment close to natural, and eat on the free range. meadow grass, after which they are transferred to feedlots. The manufacturer gives them a special multi-component cereal mixture based on wet corn for six months. As a result, high-quality marbled meat ends up on the shelves, from which juicy steaks are made. To ensure that the flavor of the beef has time to fully develop, it undergoes two weeks of wet maturation before delivery to stores.
Factors affecting marbling
This term determines the presence of intramuscular fat in meat. Evaluators look at the volume and distribution of fatty fibers in the longissimus dorsi muscle between the 12th and 13th ribs. The degree of marbling is one of the main criteria for determining the quality category of a product. This indicator depends on the breed, genetic data of the animal, and selection. Large cattle meat (Wagyu, Aberdeen Angus, Shorthorn, etc.) and dairy breeds (Holstein, Jersey) have more adipose tissue in the muscles.
You won't get marbled meat without proper nutrition. The longer cattle are fed with high-calorie feed, the greater the chance of obtaining the highest possible quality indicators of beef, but at the same time the yield will be significantly higher. smaller quantity marbled tenderloin (the ratio of lean meat to marbled meat changes with the age of the animal in favor of the former). Feeding cows and bulls big amount Grains such as corn and barley will change their color from yellow to white. In addition, your chances of getting more high quality in accordance with accepted standards.
Insufficient physical activity is a factor that also affects the cultivation of marbled meat. Steers and cows that were raised in cramped stalls have softer meat than animals that were allowed to roam a lot. Thus, animals limited in movement easily accumulate fat inside the muscles, and their tenderloin becomes soft. Free-range cattle eat a lot rich in fiber grasses (instead of grains) and have a lot power load on the muscles when walking, so the muscle tissue becomes dry.
The world's generally accepted technology for raising and feeding livestock to produce marbled meat is feedlots, which are areas for fattening high-calorie feed for at least 4-5 months before slaughter. The animal's initial growth period is during free grazing. The Kobe breed of bulls is fed milk until they are six months old, after which they are transferred to pasture, where they grow with virtually no human intervention on free grazing.
Grown-up cattle are transferred to individual rooms with soundproof walls and suspended on reins so that they cannot move, but also do not lie, since then the muscles will be under tension to evenly layer the tissues with fat. At this time, the bulls receive selected grain and high-quality beer (the latter is needed to improve appetite). This diet increases fat deposition. The average standard for grain feeding is 200-300 days. In order for the fat to penetrate deeper, forming thin layers in the muscles, the bulls are periodically given vibration massage.
Types of marbled steaks
Beef steaks are an expensive dish, the meat for which is taken from best parts beef carcasses Only a tenth of the entire cow is suitable for their preparation. Modern cooking distinguishes the following types of steaks, the names of which indicate the place of the carcass from which the meat was cut:
- club steak - cut from the back at the thick edge of the longissimus dorsi muscle, has a small rib bone;
- ribeye steak - taken from the subscapular part of the animal’s body, has a large number of adipose tissue;
- T-bone steak - meat on a T-shaped bone, cut at the border between the lumbar and back parts near the thin edge of the longissimus dorsi muscle and the thin edge of the tenderloin, due to which it consists of two different types of fillet (New York bone and filet mignon) ;
- striploin steak – taken from the strip of the lumbar region, without bones;
- porterhouse steak - cut from the loin of the cow at the thick end of the tenderloin;
- roundramb steak - cut from the upper part of the hip area;
- Sirloin steak is marbled meat that is cut from the loin in the area of the head of the tenderloin;
- screet steak - a very tasty, expensive piece from the diaphragm of an animal;
- filet mignon - a transverse thin cut of the central region of the fillet tenderloin with maximum tender meat;
- tornedos - small slices from the thin edge of the central part of the tenderloin, which are used to prepare medallions;
- Chateaubriand is the thick edge of the central part of the tenderloin, which is fried whole, not unlike filet mignon, but is not served standing on a plate, but laid out lengthwise.
How to cook meat
To fry marbled fillet on a grill or frying pan, use the rib cut, which has a high degree of fat and juiciness. This version of the dish in restaurants is more valuable than others. Steamed beef is not recommended. When cooking a steak, it is better not to rush, otherwise the inside of the piece will remain raw. Optimal temperature for marbled beef according to the classic recipe - 160 degrees.
Marbled beef is considered the most expensive meat in the world. This is a product for real gourmets, which is often put on a par with such delicacies as black caviar and foie gras. What's so unusual about a simple piece beef? Why is it classified as a premium product?
This meat delicacy got its name for its special appearance. Each piece of marbled beef seems to be penetrated by a thin web of fatty tissues, which form a bizarre pattern reminiscent of the pattern of natural stone. The soft pink meat with ornate white streaks really does look a lot like marble – as if an artist had worked on it. In addition, the product is valued for its amazing taste, juiciness and flexibility in gastronomic processing.
During heat treatment, the snow-white layers of fat inside a marble piece of meat dissolve, literally melt, like snow on spring sun. Thanks to this, the marbled meat is filled with juice and becomes tender. The thinner the fat patterns and the more of them, the higher the so-called “marbling” indicator. This means higher prices and better quality. Professionals distinguish three categories of marbled beef:
- Prime– highest grade,
- Choice– selected meat,
- Select- regular marbled beef.
The marble pattern on the meat is the result of the painstaking work of the farm workers. To obtain premium beef, it is necessary to create special conditions for keeping the bulls. For six months they are on a milk diet, then graze on ecologically clean meadows. Lush green grass and Fresh air do their job: the calves gain weight well. The mature animals are then fed grain; their cereal diet is wheat, corn and barley. Wherein physical activity they are not exposed, which is very important for obtaining meat without rough muscle tissue.
By classical rules fattening calves for the production of marbled beef, animals in addition to unique system The diet also includes drinking beer to improve appetite and a special vibration massage accompanied by calm music. These are the conditions in which the inhabitants of Japanese farms are kept. By the way, this country is a pioneer in breeding cattle breeds that produce marbled beef. There, such meat is called food for which “you don’t need to have teeth” to eat it. It's no surprise that Eastern steers produce melt-in-your-mouth beef under these conditions.
There is no classical music playing on our farm, but we know how to get marbled meat no worse than the Japanese. Historically, in our country, raising calves using a unique technology began with the light hand of Nikita Khrushchev. He was so impressed by the taste of marbled beef steak, which he tasted in the USA, that a special farm was soon equipped to fatten animals using this method. In Russia for a long time this meat was a delicacy for the highest circles. And only in last years premium beef began to be served in restaurants.
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It is quite possible to prepare the royal dish at home. You just need to choose marbled beef of excellent quality - environmentally friendly and fresh.
An unforgettable taste experience is guaranteed!
Today we will tell you how to cook marbled beef in a satisfying and tasty way. But before you reveal the secrets of creating unusual dishes using such meat, you should find out what this product actually is and why it has such an original name.
General Product Information
Marbled beef is the most famous meat delicacy throughout the world. It received its name due to its great similarity to the stone of the same name. After all, a cut of such meat is also dotted with various veins. It should be noted that this effect is achieved due to the presence in this product of thin layers of adipose tissue, which are located in the muscular system of the killed animal. This fact makes the piece of meat surprisingly juicy and tender.
Marbled beef: how is the animal raised?
How such animals are raised should be discussed separately. After all, if you have been farming for a long time, then this information will help you produce the presented delicacy yourself.
Compared to other parts of the carcass, marbled beef is quite expensive. It should be noted that such meat can only be obtained from bulls that were raised using special technology. Its peculiarity is that the animal is fed exclusively grain for 3-4 months before slaughter. At the same time, the bulls are limited in their movement as much as possible.
It should also be said that high-quality marbled beef, which is especially tender, is taken only from the carcasses of young animals.
What can be prepared from the product?
Cooking marbled beef does not take much time from housewives. After all, as mentioned above, such meat is taken only from young animals, which means that by definition it cannot be tough and sinewy.
From such a piece, fried steaks are very tender and tasty, as well as goulash, chops, and main courses with vegetables on the stove and in the oven.
Marbled beef steak: step-by-step cooking recipe
Cooking such meat is a pleasure. After all, to fry it properly, there is no need to stand at the stove for a long time. It should also be noted that there are several stages of frying marbled beef steaks. Which one to choose is your personal choice. We will only tell you how to make the Well don dish. When cut, such a steak should have a uniform gray color and no blood should be visible on it.
So, before I tell you how to cook marbled beef, we should list all the ingredients that we will need to create the above-mentioned dish:
- marbled meat - about 1 kg;
- French herbs (savory, rosemary, tarragon, thyme, basil) - add to taste;
Preparation of the main ingredient
The marbled beef steak, the recipe for which we are considering, turns out equally tasty in a frying pan, in the oven, or over hot coals. We decided to tell you how to cook such a dish on a regular kitchen stove. After all this method is the simplest and fastest.
How to properly fry marbled meat? For this purpose, beef is purchased without bones. It must be rinsed well in cool water and then dried with paper napkins or waffle towels. Next, the large piece should be cut into wide steaks across the grain using sharp knife. Moreover, the thickness of all products should be the same (about 2 centimeters). Otherwise, the steaks may turn out to be at different stages of frying.
Pickling process
To make marbled beef steak as tasty, juicy and aromatic as possible, it is recommended to keep the sliced meat in a dry marinade for some time. To do this, each piece of chopped product should be seasoned with French herbs, salt and a mixture of peppers, and then placed in a bowl, covered with a lid and left in this state for 30 minutes.
Heat treatment process
After the marbled beef has absorbed everything aromatic spices and herbs, you can safely proceed to frying it directly. To do this, place a deep saucepan on medium heat and pour into it sufficient quantity olive oil(about 1-1.2 centimeters). Next, carefully place a piece of meat flavored with spices into a heated bowl and fry it until all the blood is baked. It is recommended to turn the steak regularly using tongs. This is necessary so that it cooks evenly.
All remaining pieces of marbled meat should be thermally treated in a similar manner.
How to properly present a dish to the dinner table?
After the steaks are evenly fried, they should be placed on large portion plates, and some side dish should be placed next to them. For example, such meat turns out very tasty together with fresh or stewed vegetables, herbs, mashed potatoes or pasta.
Cooking marbled meat chops together
What other dishes use marbled beef? Many people know the recipe for making chops. But not everyone knows that such a dish using the mentioned meat turns out incredibly tender and tasty. After all, marbled beef itself is very soft, and after beating it literally melts in your mouth.
So, to prepare delicious chops ourselves, we will need the following components:
- marbled meat - about 1.5 kg;
- a mixture of peppers in a grinder - use as desired;
- breadcrumbs - use as desired;
- salt is not very coarse - use to taste;
- Refined olive oil - use for frying (add at discretion).
Meat processing
Before preparing tender and juicy chops from such meat, it should be well processed. To do this, the product must be washed in cold water and then dry using paper towels. Next, the marbled beef must be cut into wide pieces (across the grain) 3-4 centimeters thick. After this, each piece must be carefully beaten using a ribbed hammer. Finally, season the beef chops with a mixture of peppers and salt. In this state it is advisable to keep them at room temperature about half an hour.
Frying on the stove
How is marbled beef prepared? The chops recipe recommends using special breadcrumbs to create this dish. They need to be poured into a large plate, and then carefully roll all the chopped and spiced pieces of meat into them.
We decided to cook this dish in the oven. But if you immediately place marbled beef there, it will “shrink” quite quickly, forming an ordinary baked piece of meat. Thus, to prevent such a situation, it is recommended to first fry the product in a frying pan and only then place it in the oven.
So, to prepare chops, you should take a deep saucepan, pour oil (1-2 centimeters) into it and heat it very high. Next, each piece of beef needs to be fried at maximum heat on both sides for 1-2 minutes.
Cooking in the oven
After all the chops are superficially fried, they should be placed in an even layer on a baking sheet and then placed in a preheated oven. It is recommended to bake this dish for no longer than 40 minutes.
How to present it to guests?
As you can see, there is nothing difficult about making delicious and tender marbled beef chops yourself. After cooking the meat, it should be placed on a plate and served to guests along with any favorite side dish. So, mashed potatoes, stewed vegetables, herbs, pasta, buckwheat porridge, boiled rice, etc. are ideal for it.
Making a delicious beef roll
We talked about how to make steaks and chops from such meat. However, marbled beef (how bulls are raised to produce this product was described a little higher) is ideal not only for preparing the mentioned dishes. For example, it makes a very tasty and tender roll baked in the oven. To prepare it we will need:
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Meat preparation
To prepare the roll, you should purchase a fairly large piece of beef. It needs to be washed well and then cut so that in the end you get a thin, but fairly wide layer. If desired, you can beat it slightly using a culinary hammer.
After all the described actions, the layer of marbled meat needs to be seasoned with a mixture of peppers and salt, and then set aside for a while.
Preparing the filling
Creating any roll involves using filling. We decided to use pickled mushrooms and vegetables for this. They should be finely chopped, placed in a frying pan with oil and fried until golden brown for 15-17 minutes.
Formation process
In order for the marbled beef meatloaf to turn out not only very tasty, tender and juicy, but also beautiful, it must be formed correctly. To do this you need to take a large cutting board and place a layer flavored with spices on it. Next, the piece of meat must be greased on both sides with low-fat mayonnaise. After this, 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.
Finally, the beef layer must be tightly wrapped in a roll. To prevent it from opening during heat treatment in the oven, it is advisable to tie it tightly with rope or secure it with toothpicks.
To obtain a more aromatic dish, you need to make shallow cuts in the surface of the formed marbled meat roll, and then carefully place thin pieces of garlic there. To ensure that this dish is covered with a beautiful golden brown crust during baking, it is also recommended to grease it with fresh honey.
How to bake in the oven?
To bake meatloaf in the oven, carefully move it into a deep pan or onto a baking sheet. If desired, such a dish can be prepared both in foil and in a cooking sleeve.
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.
Properly presenting a dish to the dinner table
To have the right effect on your guests, meatloaf should be presented correctly. To do this, you need to carefully remove it from the oven and place it on a large plate. Next, you need to remove all the toothpicks or rope from the stuffed piece of meat, and then cut it into portions 1-1.6 centimeters thick.
It is advisable to serve this dish to invited guests along with a side dish or salad raw vegetables and greenery.
Let's sum it up
As you can see, cooking marbled beef at home is not very difficult. It should also be noted that dishes using such meat turn out incredibly tender, tasty and juicy.
If you want to get a more flavorful steak, chops or roll, then it is recommended to pre-process the purchased piece of beef, season it with spices and leave it aside for soaking. I would also like to say about the choice of this product. For frying in the oven or on the stove, it is best to purchase chilled meat. But if you can’t find one, then you can take frozen beef once. As for fresh meat, to create fried foods it doesn't fit. This is due to the fact that dishes made from such a product turn out tough, even though you used a young piece of marble.