Issue link: https://maltatoday.uberflip.com/i/685221
maltatoday, SUNDAY, 29 MAY 2016 35 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 quality of beef varies from the cheap and nasty to heaven in a bite. The cut of the beef has always influenced 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 as many other factors come into play. Feed, maturity, ageing and general happiness of the cow all influence the quality of the beef, however genetics play an important part in the quality of the beef. Chianina The Chianina breed is con- sidered one of the oldest breeds of cattle in existence, coming from the Chiana Valley in Tus- cany. The renowned "Bistecca di Fiorentina" comes from this breed of cattle with its lean, dark red meat, which retains a mar- bling of fat among the muscling, 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. Its highly marbled meat creates great flavours and has been prov- en to be among the tenderest of all beef breeds. The meat has increased in pop- ularity over the last 10 years due to the Certified Angus Beef com- pany 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 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 developed into a sturdy animal with fast adaptability. Though the animal tends not to put on fat, the meat is tender and fine fibred, and 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 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 pro- duction standards. Due to the high prices of land and grain in Japan, producers are contracting 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 in- crease the cow's appetite, espe- cially 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. Fine food of the week Beef by breed Food Ingredients • 1 Wagyu beef burger • A thick slice of cheddar cheese • 1 large burger bun • A few leaves of lettuce • A few slices of tomato • A few slices of raw red onion • 1 heaped tbsp chilli mayo METHOD 1. Fire up those coals. When really, really hot, place the Wagyu burger on the bar- becue and sizzle for 10-12 mins, flipping over every now and then. 2. In the last 3 or 4 mins of cooking put a slice of cheese over the burger and allow to melt. 3. Toast the burger bun on the barbecue. 4. Place a few slices of lettuce on the bun, followed by the tomato. 5. Place the cheesy burger on top and top up with onions and chilli mayo. Ingredients • 1 red chilli, finely chopped • 3 cloves garlic, finely chopped • 3 tbsp sour cream • 2 tbsp mayo • 1 lime, juice only • Salt and pepper METHOD 1. Mix all the ingredients until combined. 2. Store in the fridge for up to a week. Recipe of the week Kobe beef, coming from Japanese cattle, has almost 10 times the marbled fat of other breeds, giving it an unparalleled buttery flavour How to measure the quality of premium beef A 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. The ultimate summer sizzling burger Chilli mayo