Can we get a "new beef experience" / Part 1

We are helping several pages of the "more free beef experience" in the April issue of "Cooking Kingdom" released on March 5.Originally, I was planning to accept more, but this time I was in charge of local battles, who received only 6 pages, including editing.

By the way, so -called "meat professionals" such as Yamamoto Kenji Yamamoto, who are also other pages, are working on many manuscripts and photos, making it a special feature that stimulates intellectual curiosity and appetite with a good balance.。

If I was studying "new beef experience" in the magazine after the release, a few days later, a friend who loves black beef on Facebook, "I feel that the latest cooking kingdom, Kuroge Wagyu, is despised.I wrote a long sentence such as "Moyaru" and "Everyone should have been taking care of the black hair."

I don't know if I knew I was involved in this issue, or I didn't know if I didn't know, but for the project that says, "I'll shine light on not well -known cows, so please read it if you like."It was unexpected that there was a reaction, "I feel like I'm neglected."

Regardless of whether it is a magazine or a television, it was almost 100 % black beef in the media in the media.There were as many beef special features that do not have Aka beef and short -angles, but I don't remember the beef special feature that does not have black hair.There are still people who are incorrectly recognized as "Japanese beef = black hair".

Rather, the Japanese beef, which has been treated like a person, is a cow or short -angle (although the wind has changed a little), so I suggested that there is a different way of enjoying it.However, it was a bit strange at this point that I was told that the black hair was poor.

I was clogged in the words of the chef, "What is delicious beef?"

On the other hand, in recent years, the chefs here and there have been asking the question, "What is delicious beef?"It's a very difficult question.It's not easy to answer, such as good black hair or aging.

Certainly, in recent years, I sometimes eat Japanese black beef with a taste that makes you want to twist your neck.The taste of the meat is thin (none), the taste of the fat is only the taste, the taste of the fat is a bit ...

But that doesn't mean Japanese black beef is bad.As a result of the rating system created more than 30 years ago, the ratio of lipids in meat has increased, the flavor of the meat has changed, and the taste of the meat has changed, and it does not fit the taste of Ichii people.It is (of course, there are still more delicious black beef).

What is the position of Japanese beef from the world?Nine things that people who speak Japanese beef from producers to gourmet should not look away

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What is the taste of beef?March 2021 version

There are various elements that determine the taste of beef.Because there are meat quality and taste preferences, it depends on people and timing.For example, the fact that I am now comes to mind is pedigree, feed, weight, month, and preservation.

Black hair beef is also a major factor in taste

It is a pedigree that is said to be "60-70 % of the taste", but if it is a black cow, I still like Tajima beef.The umami and richness are strong and the taste is low, and the more you bite it, the longer the taste.On the other hand, some pedigrees are not good at taste.

Aka cows and short -angle cows other than black hair are not so large, and the pedigree is not maintained at the level that we can understand.In addition, the taste you aim for depends on the livestock farmers.To be honest, the correlation between pedigree and taste has not been found as to be honest.In other words, the pedigree doesn't have to worry about it.

Is it a feed that finally determines the taste of meat?

The feed is really various, but recently the effect of the taste of the food on the flavor of meat is concerned.

For example, if it is a compounded feed for black hair, farmers who contain grain feed on their own tend to taste better.Probably not only because of feed, but the producer who works properly is delicious.The black hair of the producer who gives the compounded feed from somewhere from somewhere and cares is moderate ... has the impression that the taste of the lean is thin and the fat is often wasted.However, this may not only be feed, but there are many horses, and there is no other reason, or there are other reasons.

A while ago, I visited several ranches in Tohoku.I have greeted various cows, such as black hair, short -angle, "tankro", and hybrids of black hair and black hair, but this trip made me think about the relationship between cows and feed.

Feed a rich feed for short -angle beef

For example, short -angle beef has a strong image of grazing, and it is easy to assume that it is 100 % pasture, but the method of raising short -angle beef is based on "Natsuyama Fuyuri".In the summer when grazing is grazed, the pasture is reduced in the fall, and the cold season is raised in a cow.

It depends on the producers depending on the producer of how long the grass is paid, and how long the finished thick feed (grain feed) is feeded.It is said that the ratio of pastures has increased recently, but even short -angle cows are originally grazed at the stage of calves, but from around 10 months when the body is created, it has been a long time when growing with rich feed.It ’s like it.

However, recently, the time to pay a lot of pastures and attempts to finish it with grass, the producers have been devising and raising them in various ways.The Tohoku pilgrimage, which I was impressed with, was a trip to eat.

Among them, there were two meals (perhaps (perhaps) that the taste of meat would change in feed and environment.

What surprised me in a good way was Holstein, and vice versa was a short -angle beef.

As I mentioned earlier, even if it is a short -angle cow that grazes in the mountains in the mountains, most of them are not completely grazed or completely pasture breeding, so I understand that there is a good taste derived from lipids.

However, the short -angle beef I ate at a restaurant was like a Japanese black beef.Even if it is like a black hair, it is not a fascinating lipid that tastes the finest Tajima beef with sukiyaki.If possible, it is a lipid you want to avoid.Although there is a sloppy flat oil and fat, the taste and aroma are thin.It tasted like salad oil.

The locals who brought me are also twisting my head.What secretly told me later was that the ranch owners have recently changed and the feed has changed.As a matter of course, the taste changes depending on the quality of the rich feed that can be feed even with short -angle beef.And at least, the short -angle, which was said to have changed, had a more lipid finish than necessary and was not a favorite taste.

The short -angle cow is a cow with a small number of heads, which is about 1,000 Japanese beef, but it is still not tangible.Even if I did not know the taste of the individual, it was a matter of feeling that the taste of short -angle beef changes at least depending on the producer and feed.

Originally, I loved grain fattening Japanese beef.I was not good at meat with a lot of sashimi such as "A5" and "BMS10 or more!"Of course, I think black beef is a delicious meat that should be proud of in the world.

I didn't have a very good memory for the southern hemisphere's glass fed beef, so I didn't have a very good image of pasture beef.However, I encounter Holstein, who changed the impression on this Iwate trip.

You may be surprised that I didn't have a good image of pasture beef.

In this "Cooking Kingdom" beef special feature, Hokkaido, a shopkeeper of Sakaeya, has taken up the Hokkaido, a completely wild grazing beef, "Gibef", which was grown in a similar town.I also ate the red beef "Sogara beef", which grew up in completely grazing at the ranch.Each feature is different, but it was a glass fed beef, and it was very delicious.

Until I visited Tohoku on this trip, I thought, "I can eat it deliciously because I can eat the pasture because there is a treatment of Shinpo -san."The beef with the Southern Hemisphere's glass fed in a vacuum pack has a nuance with a stuffy grass, so I'm not very good at it, and gibef who grew up with fragrant wild grasses such as mugwort and bamboo grass is also treated by Shinpo.If not, you can't imagine what kind of meat it will be.

Holstein's flavor that grew up with only pastures under dairy farmers

Let's return to Holstein.The child was grazed in the middle of a small mountain in Tohoku.Based on a small dairy farmer who is done by two couples, one is a 11 -year -old (over 130 months old), and the other grew up to four and a half years old (54 months).Both were grazed Holstein, and after livestock, they had a little loin in the dairy farmer's refrigerator for about a month.