🥩 “What is the best beef in the world?” 🥩 Is unequivocally, Japanese Wagyu. Notably, Kobe beef, which comes from the Tajima-gyu breed of cattle in Japan’s Hyogo Prefecture, is widely regarded as the best beef in the world. However, there are other exceptional beef varieties worth mentioning: 🐂 Argentine Beef: Argentine beef is often praised for its high quality and flavor due to grass-feeding and a suitable climate. The best cuts include bife de lomo (tenderloin), entraña (skirt steak), asado de tira (short ribs), vacío (flank steak), and bife de chorizo (sirloin). 🐂 Wagyu Beef: Wagyu, a Japanese beef cattle breed, is renowned for its marbling of fat within the muscle tissue. It almost dissolves on the tongue, retaining a sweet umami flavor. Variations include Kobe beef, Matsusaka beef, and Ohmi beef 🐂 Kobe Beef: As mentioned earlier, Kobe beef is characterized by tenderness, flavor, and exceptionally high levels of fat marbling. It’s usually prepared as steaks, sukiyaki, or shabu shabu. #kobebeef #wagyu #argentinebeef #steak
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What's the difference between our Traditional sauce and our Marinara sauce? Our Marinara sauce features more garlic, extra olive oil, and chunks of tomato, whereas our Traditional sauce has a more classic, smoother profile.
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𝗗𝗲𝗯𝘂𝗻𝗸𝗶𝗻𝗴 𝘁𝗵𝗲 𝗠𝘆𝘁𝗵: 𝗔𝗹𝗹 𝗪𝗮𝗴𝘆𝘂 𝗕𝗲𝗲𝗳 𝗶𝘀 𝘁𝗵𝗲 𝗦𝗮𝗺𝗲 There's a common misconception floating around that all Wagyu beef is created equal. But the reality is far more nuanced and fascinating! Here’s why: 𝘋𝘪𝘷𝘦𝘳𝘴𝘦 𝘚𝘵𝘳𝘢𝘪𝘯𝘴: Wagyu isn't just one breed—it's a term used for several strains of Japanese cattle, each with its own unique characteristics. The famous Kobe, Matsusaka, and Ohmi are just a few examples of highly prized varieties. 𝘎𝘭𝘰𝘣𝘢𝘭 𝘝𝘢𝘳𝘪𝘢𝘵𝘪𝘰𝘯𝘴: While Japan is the birthplace of Wagyu, the breed is now raised in countries like the U.S. and Australia. These regions have their own standards and practices, which can lead to differences in quality and flavor. 🌏 𝘋𝘪𝘧𝘧𝘦𝘳𝘦𝘯𝘵 𝘚𝘵𝘢𝘯𝘥𝘢𝘳𝘥𝘴: Japanese Wagyu is graded on a meticulous scale that considers marbling, color, and texture. American and Australian Wagyu also adhere to high standards, but they may differ in criteria and grading systems. 𝘜𝘯𝘪𝘲𝘶𝘦 𝘍𝘭𝘢𝘷𝘰𝘳 𝘗𝘳𝘰𝘧𝘪𝘭𝘦𝘴: The care, feeding practices, and environment in which Wagyu is raised contribute to distinct taste experiences. Japanese Wagyu is renowned for its exceptional marbling and tenderness, but that doesn’t mean other Wagyu lacks quality. Understanding these differences helps us appreciate the rich diversity within the Wagyu category. So next time you're enjoying a delicious cut of Wagyu, remember: there's a world of variation behind that exquisite flavor! 🥩
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Stir fried beef with teriyaki sauce
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As chefs, diners and cooks, navigating the world of beef can be complex – with thousands of breeds, variations in feeding (grass vs. grain), different ageing and rearing methods, and a wide range of (sometimes crazy) prices. Luckily, Chef Caitlin Kennedy is here to break it all down, share her tips, and clear up any confusion. #expertcorner #beef #restaurants #produce #chef
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🍇🍻In 2015, the #craftbeer landscape witnessed the introduction of a novel subcategory known as #ItalianGrapeAle (#IGA). This style, recognized by the Beer Judge Certification Program (#BJCP), represents an exciting fusion of beer and enology, allowing the incorporation of #grape and its products into the #brewingprocess. 🍇According to the BJCP, the contribution of grape content can make up to 40% of the total #grist—an impressive integration that elevates flavor profiles and diversifies offerings. 🍺What's fascinating? Grape berries or must can be brought into play at various stages of brewing, predominantly during primary or secondary #fermentation. Importantly, the grape matrix is expected not to be fermented (or only partially) to ensure there is no residual alcohol, allowing the beer to retain its essence while capturing the unique characteristics of the grape. As this innovative style continues to evolve, it challenges traditional perceptions and showcases the creativity that drives the craft beer industry forward. Stay tuned & enjoy LOBIT!!🍻 #CraftBeer #Innovation #ItalianGrapeAle #Brewing #BeerCulture CREA Ricerca Ministero delle Politiche Agricole Alimentari e Forestali Associazione Unionbirrai Università degli studi di Parma
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#BrainFood 🧠: The predecessor to #nigirizushi is yet another style of pressed sushi called #Oshizushi (fish & rice pressed together as a preservative technique). The fish used is generally a #Hikarimono cured with salt & vinegar and the vinegared rice seasoned often with fine chopped Gari, shiso leaves & goma. #Oshizushi is made into two different ways:- 👉🏻 #OsakaStyle sushi called #Hakozushi using a three-piece wooden mold called #Hako or #Oshizushihako. 👉🏻 #KyotoStyle sushi called #Bouzushi (meaning stick sushi), wherein the fish is filleted butterfly-style and then stuffed with rice & pressed with makisu, resembling a log or a stick. #GizzardShad #Kohada #Konoshiro #Shinko #KohadaOshizushi #KohadaHakozushi #KohadaBouzushi
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Beef carpaccio on top semi dried tomato and tuna sauce
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During the #summer vacations, many of our employees relax with their families in the mountains, in the Mediterranean or on the terrace at home. However, not everyone can take time out at the same time - our bottling operations have no summer break. While the harvests in the southern hemisphere have already been brought in, the harvest in Europe is just around the corner. We have wines in our tanks that need to be bottled now so that they can be sold soon. At the same time, we are of course keeping an eye on the global wine market. 2023 was a year of lower yields worldwide - the last time so little wine was produced was more than 60 years ago. Extreme weather conditions led to significant harvest losses in many countries. We expect a slight improvement this year. However, the clearing of 10,000 hectares of vineyards in Chile has also affected the wine market. In addition, there has been a slight decline in consumption, particularly in China. The wine market is and remains highly competitive. There is therefore hardly any time for our employees to take a breather. But an ice cream to cool off on hot days is always a must before the orders from our international customers are processed again with commitment and competence. 🍦 #PSSWeinkellerei #wineindustry #winelover #winemaking #bottling #harvest #viticulture #winebusiness #wineeconomy #winery
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Find out now the 5 reasons to use WINEGRID! ⬇
Ready to take your winery to the next level?🍷 Here are 5 reasons why you should start using WINEGRID solutions in your next harvest! Contact us at https://lnkd.in/d-hfXajm More information at winegrid.com #WINEGRID #smartoenology #5reasons #RemoteMonitoring #remote #realtime #monitoring #winery #fermentation #harvest #wine #winemaking #oenology
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beef tartare seasoned in Asian style
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