Marble beef black angus: a description of the breed of animals, the taste of meat, especially cooking

The most delicious steak is made from marbled beef. And everyone knows this. But what kind of meat of animals of such breeds has such marbling, how to achieve it and what it takes to cook a real steak, not many know. Therefore, it's time to figure it all out.

Black Angus: description of the breed

A black Angus or Aberdeen Angus is an elite breed of cattle, whose meat is tastefully superior to beef of other varieties. It was bred in the nineteenth century in the county of Angushshire in Scotland, and was cultivated elsewhere in the county of Aberdeenshire. That is why the breed of cattle was named "Aberdeen-Angus". Animals are red or black, which is the most common. It is the meat of black angus that is considered to be the best beef.

Aberdeen-Angus refers to representatives of beef breeds of cattle. These are large animals with a dense black withers, the distinctive feature of which is the absence of horns. Black angus from birth is programmed to build muscle. Animals of this breed grow rapidly, and under certain conditions a day can gain more than 1.5 kilograms of weight. The output of meat after slaughter is up to 70% of live weight, which is much higher than that of other cattle of other breeds.

Marbled meat of black angus

What is marbled beef? This is the name for the meat of the cattle breed, black angus or Aberdeen Angus. In the muscle tissue of these animals thin fat layers are formed, from which a marble pattern is formed. The more fatty fibers will be on meat, so it is juicier and more tender.

The formation of interlayers within the muscles is explained by the genetic predisposition of Aberdeen Angus and the correct fattening of animals. 3-4 months before slaughter, when the bull's weight is not less than 350 kg, it is transferred from fresh grass to grain fattening. This promotes the formation of fat layers inside the muscles. In cattle of other breeds fatty interlayers are not formed, and the fat builds up on top of the muscle tissue. Their meat will be much tougher, and the finished steak will taste rubbery for sure.

It is thanks to the fatty inclusions that the black angus beef gets the desired juiciness and rich taste when cooking. Fat melts when heated, soaking with this juice the whole piece of beef. The steak literally melts in my mouth.

How to determine the freshness of marbled beef

Meat of black angus, whether brought from the USA or Australia or grown in Russia, is sold only in vacuum packing. The shelf life of such beef is approximately 45 days. But to make sure that the meat bought to make a steak black angus, really fresh need to pay attention to the following points:

• Meat should have a rich red color, if it was received from an adult animal and be slightly paler if from a calf;
• When touching the beef hand, the palm should remain dry, there should be no mucus on the surface of the meat;
• The smell of meat is pleasant, not sour;
• Marble beef has approximately the same, uniform veins along the entire width of the steak.

After opening the package, do not immediately evaluate the meat. Give him a half hour's rest, after which you can start preparing and cutting a piece and cooking steak.

How to cook steak black angus

For the preparation of steak, both premium cuts and alternative ones are suitable. Ideal version of steak riba (thick edge) or steplug "striploin" (thin edge). These pieces of meat from the dorsal part of the animal has the greatest marbling.

In addition to beef for cooking steak you will need salt, pepper and vegetable oil. Categorically it is not recommended to marinate beef black angus. First of all, the meat must be cut into pieces with a thickness of at least 2 cm. Then leave it to "rest" on the table to fry can be steaks at room temperature and in no case from the refrigerator.

After 30 minutes you can start frying meat. To do this, you need to heat the frying pan, grease the steaks with vegetable oil and lay the beef pieces on it. Fry for 3 minutes on each side, and then a couple of minutes to the desired degree of roasting, constantly rotating the pan. Remove the steak from the plate, add salt, pepper and allow it to reach cooked for about 5 minutes. After this, the meat should be transferred to a warm plate and served to the table.