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XI maltatoday, Sunday, 26 april 2015 Food Fine food of the week 69% of the world's protein comes from cattle in the form of beef or milk, however not all steaks were created equal. The va- riety in beef quality varies from the cheap and nasty to heaven in a bite. The cut of the beef has always influ- enced selling prices, with a chateubriand demanding a much higher price than the meagre flank steak. However the breed of the cattle also has some bearing as to the quality of the meat being sold and therefore of the price it demands. Of course it is not only the breed that makes some beef superior over others – many other factors come into play. Feed, maturity, ageing and general happiness of the cow all influence the quality of the beef, however genetics also play an important part in the quality. Chianina The Chianina breed is considered one of the oldest breeds of cattle in exist- ence, 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 muscling, making the meat very tender as well as incredibly tasty. Angus Aberdeen This large breed of cattle, originally from Scotland, has a high carcass yield which makes it an appealing breed to farmers. It's highly marbled meat, creates great flavours and has been proven to be among the tenderest of all beef breeds. The meat has increased in popularity over the last 10 years due to the Certified Angus Beef company that ensures all certified meat comes from Angus-influ- enced cattle and has a minimum amount of marbling. Limousin The history of Limousin cattle may be as old as the European continent itself. Cattle depicted 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 developed into a sturdy animal with fast adaptability. Though the ani- mal tends not to put on fat, the meat is tender and fine fibred, and considered jucier than other breeds of beef pro- ducing cattle. Wagyu and Kobe The word Wagyu technically refers to all Japanese cattle – 'wa' means Japa- nese and 'gyu' means cattle. Wagyu cattle are renowned for their intense marbling, with almost 10 times more marbled fat than other breeds. It is also praised for having a higher per- centage of unsaturated fat than other breeds. To earn the designation Kobe beef, the Wagyu must come from Kobe, Japan and meet rigid production stand- ards. Due to the high prices of land and grain in Japan, producers are contract- ing rearing services in Australia and California, sending the carcasses to be butchered in Kobe. The cows are said to be fed on a diet of beer and 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. Ingredients For the chicken: • 6 large onions, finely sliced • 250g butter • 1½ tbsp tomato ketchup • ¼ cup lemon juice • ¼ cup vinegar • 125g brown sugar • 6 tsp prepared mustard (eg Dijon) • 6 tbsp Worcestershire Sauce • ½ tsp salt Method: 1. Melt the butter in a large pan and add the sliced onions, separating the rings as you stir them into the melted but ter. 2. Cook until the onion rings are transparent. 3. Simply add all the other ingredients, and simmer everything on a low heat until the sauce is emulsified and a dark rich brown in colour. 4. Allow to cool slightly and serve warm. Recipe of the week Barbecue sauce Beef by breed High-quality premium beef 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 f lavour 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 big- ger and denser meat products. How to measure the quality of premium beef Kobe beef, coming from Japanese cattle, has almost 10 times the marbled fat of other breeds, giving it an unparalleled buttery flavour PHOTOGRAPHY BY RAy ATTARD Barbecue season has begun. What better way to accompany your barbecued meats than with a homemade barbecue sauce. Guests will be impressed that you can make your own sauces and the truth of the matter is this recipe is really easy to make!