A steak is a thick piece of beef roasted over charcoal (on a wire rack). The first mention of this method of cooking meat dates back to the XIII century, thus it was prepared by the Scots. Then this method was adopted by immigrants to America. But they didn’t have time to mess around with frying large pieces for a long time, and then they figured out a way to cook such meat in portions. This is how the steak appeared in its present form.
For a long time, the meat that was at hand went to him. Until one day, Americans and Europeans were introduced to Japanese-grown beef. The meat of Japanese cows was unique: fat veins were organically interwoven into its texture, which made it look like a pattern that forms on marble. Hence the name of this meat - "marble".
This can be obtained by keeping cows without letting them go. The Japanese, due to the limited territory, could not allow whole herds to walk in the fields. Instead, they put - mostly bulls - in stalls and fed them vigorously. As a result of the fact that the animals practically did not move, fatty layers were formed in their meat, and due to the inactivity and the absence of any load on the muscles, this meat was an order of magnitude more tender than usual.
The meat of not all gobies can be marbled. It is mainly formed in breeds such as Hereford, Angus, Wagiu, Aberdeen, Charolais. Currently, the Aberdeen Angus breed has been developed, the marbled meat of which is considered the best and which is most common today in Japan. By the way, the way of keeping meat gobies in Japan has changed little at present. Perhaps, the Japanese are now massaging and turning on music for the animals in the stables.
In America - the cult of meat. The marbled beef steak has become practically the national dish of the Americans. Following them, marbled beef began to be cooked in the best restaurants around the world. And marble bulls are now bred in Argentina, Australia, Russia. And each country has its own cultivation technology, which in fact does not always lead to safe results.
For example, Australians, like Argentines, are forced to feed the bulls with meal, which stimulates the appetite of animals, because of the intense heat, otherwise they will stop eating and gain weight. However, the Australians decided to go further and began to give animals appetite-stimulating drugs. These are usually given to patients after surgery for recovery. However, after that, Australian meat was abandoned, first in Russia, and then in other countries.
American marbled meat has a sweetish taste. It's about the corn used to feed the bulls. This culture is poor in protein. After the meat grown on this culture became widespread, American doctors began to note the spread of pellagra. This disease is one of the types of vitamin deficiency that occurs due to a lack of proteins, especially those that contain the amino acid tryptophan, which is essential for the body. Pellagra is a disease of the three Ds: dementia, diarrhea, dermatitis. Residents of the United States, because of their love for marbled meat, added a quarter "D" - death.
Not wanting to part with their favorite food, the Americans invented genetically modified corn - a tryptophan-rich grain. From him, the animals quickly grew and gained weight, however, from this, their digestive system was disturbed. At the same time, the meat was tender and tasty and was in crazy demand, and this is the main thing when it comes to profit, for which, in fact, everything was started. However, after some time, having got rid of pellagra, the US population acquired a lot of other diseases - an excess of one protein and a lack of others could not but affect health.
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Then in America they invented another type of corn, now rich in lysine - an amino acid present in proteins. And tryptophan grain was banned. Lysine corn is still being fed to cattle in the United States. The American Dietetic Association advises everyone to carefully read on the marbled meat packaging how the cattle were fed (this is mandatory in the United States), and if with the grain, then what exactly.
Corn is now practically oversaturated with proteins, the molecules of which are the source of purine bases. If their level rises, it can cause an attack of gout, cause renal colic, pain in the spine with osteochondrosis.
But even if everything is in order with the fattening of gobies, marbled beef itself can cause harm due to its high fat content. Fatty meat is always a blow to the digestive system, it provokes pancreatitis and cholecystitis.
In addition, extractive substances are present in marbled beef, which enhance the secretion of digestive juices, and this can cause an exacerbation of gastric ulcer and duodenal ulcer. [C-BLOCK]
The American Dietetic Association has noted individual intolerance and allergy to marbled meat in a significant number of people.
However, not only doctors are not delighted with the marbled meat grown in the stall method. Chef of Moscow restaurants Delicatessen and Tapa De Comida Ivan Shishkin considers marbled meat to be far from the best in taste. Its softness and tenderness make it "melt in the mouth". But when you don’t need to work with a knife and fork, when you almost never chew meat, you don’t feel the juice it produces, you cannot feel its taste, the chef believes. For example, he prefers Argentinean beef to American marbled beef. In this country, cows and bulls do not just walk, but they are deliberately chased. In open meadows, natural protein mass is well accumulated; in the diet of animals there are many legumes, which, as you know, are rich in nitrogen. Such meat, according to Ivan Shishkin, has an excellent taste.
Russians are more familiar with marbled beef from Hereford bulls. However, in recent years, Aberdeen-Angus has become increasingly widespread in Russia. The fattening of bulls of this breed in Russia is carried out mainly by pasture.