The best meats in the world

visibility42654 Views comment0 comments person Posted By: Emmanuel Poulet-Harmel list In: Blog of gourmets
The best meats in the world
The meats are comparable to the raw: each has characteristics that make it unique but above all, better compared to the others.
Choosing the right meat is essential to obtain the desired cooking thanks to strictly controlled quality . Dear meat lovers, discover the most prestigious references.
# THE American Black Angus
In fact, this breed has its origins in Aberdeen, a Scottish region. The Black Angus first arrived in the United States during the 19th century. Seduced by the exceptional qualities of its meat, Americans choose this breed as a springboard for its gastronomic success.
The Black Angus is raised in optimal conditions. The animals evolve in vast meadows where they daily benefit from a rigorously controlled food. Breeders alternate grasses and cereals according to a very precise periodicity. The resulting lean meat reveals herbaceous notes that combine with extreme tenderness.
This breed is prized by fans of a balanced diet. The meat is indeed rich in nutrients, in particular in vitamin B and minerals (iron, zinc) without forgetting an excellent rate of protein. Add to that that the Angus certification guarantees you juicy meat not treated with hormones.
# The Spanish Galician Blonde
The Galician blonde is a breed bred in the Galician region, which explains its name. Also called Rubia Gallega, it stands out for its intramuscular fats and spicy flavor. Cattle eat plants that grow exclusively in this region of northwestern Spain. The proximity of the Atlantic adds a saline note to the taste of Rubia Gallega.
Breeding is quite special. Each animal has a large private space to avoid stress from birth to slaughter. Indeed, serenity is an essential criterion for obtaining tender meat.
The meat is not marketed directly. It first goes through the maturing process. This technique consists of leaving the meat on its bone for 25 to 30 days so that it ages. The process dries out the beef and increases the aromatic concentration from the animal's diet. At first, the meat reveals an odor of dried fruit. Once cooked, it reveals spicy scents that delight gourmets.
# Argentinian beef
This race evolves in La Pampa whose soils are very fertile. This Argentinian province is known for producing tasty and very tender beef.
The rib steak is the most popular piece because it concentrates juice and aroma, an explosion of happiness for demanding taste buds. Butcher the size so as to be able to present pieces of a generous thickness to taste in tartare, grilled or fondant.
Free-range farming produces meat with powerful aromas, the cooking of which can be controlled without difficulty. Enjoy it chopped, filleted, there are absolutely no limits.
# Japanese Kobe
The Kobe is as chewy and flavorful as the previously featured breeds. Raised in the Land of the Rising Sun, he was baptized in honor of Kobe, his hometown. Its meat has been a reference since the 19th century because it has an incomparable texture, aromas and taste. Its appearance is so singular that connoisseurs easily recognize the Kobe without even having tasted it.
Since 1600, the breed has been jealously preserved and benefits from traceability guaranteeing its origins. Each breeder carefully selects the rice straw and cereals but also the herbs that make up the Kobe's diet. The soil being rich, it is easy to use it for the pasture. Some go further in the care by massaging the animals fairly regularly or by having them listen to classical music. As a drink, the Kobe sometimes consumes water with added beer which contributes to its relaxation, its well-being and which makes it possible to obtain a fillet of beef of premium quality.
You understand why Kobe meat is among the most expensive in the world. It lends itself to the preparation of a succulent fondue and countless other gourmet recipes.
As you can see, the best meats in the world have very diverse origins but each time promise an exceptional gastronomic experience.
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