The colour of beef depends on the concentration of myoglobin, the main haem pigment. It depends on the animals’ breed and age including their activity level during fattening. The ambient temperature in which the animals are housed can impact the colour of the meat. Lower temperatures indicate darker meat colour. As a result, grazing cattle on pasture is one of the most significant factors determining meat quality.
Cattle reared in the European Union spend part of the season outside, grazing on grass. Pasture activity commences in early spring, once the grasses have greened up and forest undergrowth has reached a height of approximately 10 cm, and continues into autumn. In the European Union, cows traditionally feed on green fodder from extensive meadows with rich vegetation.
European beef has a relatively low-fat content, not exceeding 5%. Another unquestionable benefit of beef is its high protein content, ranging from 18% to 23%. Furthermore, beef is rich in various vitamins, including A, D, E, H, B12, B1, and B6. It also contains more bioavailable iron than meat derived from other farm animals.
The final flavour of beef, along with its tenderness and aroma, is influenced by the intramuscular fat content, which determines the degree of marbling in the meat. Additionally, the substantial concentration of CLA (conjugated linoleic acid) found in beef is significant from a nutritional standpoint. CLA has been found to exhibit various health-enhancing properties, such as cancer prevention, accelerated fat metabolism, and bolstered immune function.
The careful selection of a suitable feeding strategy significantly influences the nutritional composition of beef. One way to improve the fatty acid composition of meat is to slow down the growth of fully fattened cattle. This can be achieved by feeding the cattle green fodder, allowing them to graze on pasture, or providing them with fodder that has added vegetable oils. This ensures that the cattle have access to various grass types, legumes, and herbs for foraging.
MEAT CURING
The highest-quality beef is sourced from cattle under 30 months of age, and this meat is meticulously prepared for export to Japan and Hong Kong following the specifications established by the importers.
Fresh beef possesses a firm and dense texture. During the post-slaughter maturation period, proteolysis processes occur in the meat, leading to the breakdown of muscle proteins and ultimately yielding softer and tender meat. Consequently, the final quality of the beef depends not only on the sex and age of the cattle but also on the correct curing of the meat. The desired outcome can be achieved using either dry or wet techniques. The crucial factors to consider are the appropriate timing and temperature.
DRY CURING
It refers to preserving meat in large portions, typically with the bone intact, under a consistent temperature (approximately 2-4 degrees Celsius) and optimal humidity (around 80%) for several weeks. During this period, the meat loses water, especially from the top layers, which are then cut off. The decrease in moisture content results in a reduction in the final weight, consequently impacting the elevated cost of beef. The choice of appropriate maturation conditions is contingent upon various parameters, such as the animal’s breed and age.
WET CURING
It entails preserving a portion of the carcass portioned explicitly for steaks in vacuum packaging at low temperatures. Meat prepared this way is kept in the refrigerator for several weeks. Vacuum packaging prevents moisture loss; however, protein breakdown reactions still occur, resulting in enhanced meat tenderness and juiciness.
Exporters from the European Union can provide high-quality beef to partners in Japan and Hong Kong. The meat has excellent sensory parameters and is prepared for further cooking according to the importers’ expectations. You can find contact details of companies authorised to export meat on the website of the Chief Veterinary Inspectorate for Japan and Hong Kong).
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