Issue link: https://maltatoday.uberflip.com/i/421389
maltatoday, SUNDAY, 22 MAY 2011 39 69% of the world's protein comes from cattle in the form of beef or milk, however not all steaks were created equal. The variety in qual- ity of beef varies from the cheap and nasty to heaven in a bite. The cut of the beef has always inf luenced selling prices, with a fil- let demanding a much higher price than the meagre f lank steak. The breed of the cattle also has some bearing on the quality of the meat being sold and therefore of the price it fetches. Of course it is not only the breed that makes some beef superior over others as many other factors come into play. Feed, maturity, ageing and general happiness of the cow all inf luence the quality of the beef. Genetics also play an important role in the quality of the beef. Chianina The Chianina breed is considered one of the oldest breeds of cattle in existence, coming from the Chiana Valley in Tuscany. The renowned "Bistecca di Fiorentina" comes from this breed of cattle with its lean, dark red meat, which retains a marbling of fat among the mus- cling, making the meat very tender as well as incredibly tasty. Angus Aberdeen This large breed of cattle, origi- nally from Scotland, has a high carcass yield, which makes it an appealing breed to farmers. It's highly marbled meat creates great f lavours and has been proven to be among the most tender of all beef breeds. The meat has increased in popu- larity over the last 10 years due to the Certified Angus Beef Compa- ny that ensures all certified meat comes from Angus-inf luenced cat- tle and has a minimum amount of marbling. Limousin The history of Limousin cattle may be as old as the European con- tinent itself. Cattle found in cave drawings estimated to be 20,000 years old in the Lascaux Caves near Montignac, France have a striking resemblance to today's Limousin. Originally from South West France, a rather rainy region with harsh climatic conditions and poor granite soil, the breed devel- oped into a sturdy animal with fast adaptability. Though the animal tends not to put on fat, the meat is tender and fine fibred, considered jucier than other breeds of beef producing cattle. Wagyu and Kobe The word Wagyu technically refers to all Japanese cattle, 'wa' means Japanese and 'gyu' means cattle. Wagyu cattle are renowned for their intense marbling, with al- most 10 times more marbled fat than other breeds. It is also praised for having a higher percentage of unsaturated fat than other breeds. To earn the designation Kobe beef, the Wagyu must come from Kobe, Japan and meet rigid pro- duction standards. Due to the high prices of land and grain in Japan, producers are contracting rearing services in Australia and Califor- nia, sending the carcasses to be butchered in Kobe. The cows are said to be fed on a diet of beer and are massaged every day. The beer is thought to increase the cow's appetite, especially in the hot summer months when appetite is depressed, while the massage relieves stress and stiffness and makes for a happier cow, which will in turn render better quality meat. RECIPE OF THE WEEK maltatoday, SUNDAY, 23 NOVEMBER 2014 FINE FOOD OF THE WEEK Beef by breed FOOD How to measure the quality of premium beef High-quality premium beef product should feel dry to the touch and should yield to gentle pressure when touched. Premium beef products usually contain a lot of marbled fat that is embedded within the beef, which will affect the flavour of the beef. Premium beef should be a very bright red in colour. High quality premium beef products tend to be thicker and denser than lower-grade beef products. This seems to be the case because the cattle that are used to produce premium beef products tend to be bred to produce bigger and denser meat products. BEARNAISE SAUCE Ingredients ¼ cup chopped fresh • tarragon leaves 2 shallots, minced • ¼ cup champagne • vinegar ¼ cup dry white wine • 3 egg yolks • 1 stick butter, melted • Salt and pepper • Method Make the bearnaise reduction first. In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Blend yolks and bearnaise reduction together. With the blender running, add 1/3 of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Season with salt and pepper and set aside in a warm spot to hold the sauce. Serve with steak. Kobe beef, coming from Japanese cattle has almost 10 times the marbled fat of other breeds, giving it an unparalleled buttery flavour