7 Reasons Why Meat From The Market Is Not Suitable For Steak
So, what causes real steaks to use imported beef? What are the reasons why meat from the market is not suitable for steaks?
Tough Meat
The first and main reason that causes beef sold in the market to be unsuitable for steaks is because the meat tends to be tough. Tough meat in market beef is caused by a lot of muscle in the meat, covering the tender fat meat. The muscles in local cattle are very visible because most of the cattle are used as working cattle, not to produce meat. Cattle are raised in Indonesia for various purposes and are exploited as much as possible, until the cows are finally “ready” for slaughter.
Age
After a few years of work either lifting weights or producing milk, a new cow is slaughtered. In short, the meat is the last part taken when the cow is considered old. It is not surprising that the cows being sold are usually at least 3 years old, which means that the meat is getting tougher and full of muscle. Meanwhile, imported cattle have much more tender meat because they have been slaughtered since the age of 3 months. Just imagine the difference in the ages of the two would make the texture of the meat a very different contrast.
genetics
Local cattle tend to have naturally low levels of marbling. Marbling is fatty tissue that surrounds meat muscle fibers. This is one indicator of beef quality. Marbling will give a soft texture to the meat of imported cattle, for example kobe/wagyu beef which will be different when compared to local Java beef which has more connective tissue, so it has a firm texture when consumed.
For information, marbling of meat from young cattle will have a yellowish-white color (found in imported cattle), while fat from old cattle will have a yellowish color. The amount of marbling produced determines the tenderness, intensity of the flavour, and juiciness when cooked.
The reason why marbling is so important is that marbling causes the fatty acids in beef to undergo complex chemical changes when exposed to heat. These chemical changes interact with fatty acids, then develop in the meat, and give rise to a delicious taste. The fat also gives the steak its flavor as it cooks and the distinctive juiciness caused by the fat melting over the meat.
Old Cooking
Chef Vindex Tengker, one of the judges at MasterChef Indonesia, also revealed that the beef that is suitable for use as a steak ingredient is imported beef with good quality and grade because the cooking process is very short. Meanwhile, local beef is only suitable for Indonesian dishes, namely rendang or stews that really take a long time to cook.
It is not surprising that the processing of imported and local beef is different because of the quality and texture of the beef. Imported beef is easier and more tender to process even without a long processing process. In contrast to local beef which requires a time-consuming processing process in order to get tender meat, you can marinate it longer or boil it first. Of course, this is the reason why beef bought in the market is not suitable for steaks.
Cow Feed
Cow feed is also the reason why meat from the market is not suitable for steak. Nutrient-rich fodder produces the best marbling, and cattle raised under ideal conditions from birth tend to have superior marbling. Local cows are only given weeds, while foreign cows are given grain and quality grass that is “fed” directly from human hands.
The drinking water given to market cattle is also only plain water, while imported cattle must be given vitamins and wine which enhance the taste and aroma of the meat when it is cut. Meanwhile, the food ingredients for local beef are only grain and plain water which causes the taste of the meat to have no special taste or to be bland.
Pen
Many agree that imported cattle will be cared for like babies, so that they are pampered and cared for with maximum effort. Cages are one thing that is very concerned about outside cattle, so they are given each cage so they don’t get stressed. Cages must also be cleaned and maintained properly to ensure a comfortable place for the cow to live.
On the other hand, the cattle rearing system in Indonesia tends to roam freely in the field so that food is just put away when it’s time to eat. By roaming freely and moving a lot, the cows can be more stressed and tired. More energy is needed so cows tend to need more energy than in pens, so the marbling will also continue to decrease which makes the meat tougher and don’t forget to visit our site to get other interesting information by visit the kebabhouseli