What makes European beef tasty?

In order to achieve the ultimate meat flavour sensation, your selection process needs to follow the European way of thinking. One of the advantages of European beef is its tastiness, which is secured right back in the specific cattle breed selection.

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The tastiest cuts of meat are dependent on numerous factors, which not only include the cattle selection but also the type of muscle in which changes take place, the course of the post-slaughter maturation process, storage conditions, and the method of heat treatment of meat. These careful selections processes have been long examined by European beef companies to ensure taste fulfilment is guaranteed for every consumer.

 

The European meat process begins with the initial cattle feeding process. The composition of the feed is responsible for more than 40% of the variability of taste of beef[1] and is an integral part of the formation of the proportion of the fatty and non-fatty body weight of an animal. During the livestock production stage, the appropriate feeding method allows for obtaining the desired meat marbling and tenderness. It is believed that better marbling, due to increased amount of fat available for the creation of gustatory compounds, has a significant influence on the taste of meat.

 

The tastiness of beef also depends on the breed and animal breeding method. Desired and valuable beef originates from beef cattle and from cross-breed of beef and dairy cattle. Cattle breeding in the European Union (EU) specialises in these particular breeds, which guarantees the proper musculature and weight gain of the animal. The availability of fields and pastures in the European Union also enables natural cattle breeding, which allows for obtaining the highest quality of meat.

 

During the post-slaughter maturation process the meat’s tastiness improves and its olfactory-gustatory profile is richer. The rich sensory characteristics of beef are obtained during storage of carcases at a temperature between 2 and 4oC, between the 10th and 13th day after slaughter. Maturation up to 14 days improves positive flavours such as “beef”, “broth”, “sweet”, and “browned caramel”. It was found that the post-slaughter maturation process of beef significantly improves its tenderness, changes the character of its aroma and gustatory precursors.

 

The final development process responsible for quality and tastiness is the heating. The tastiness of cooked and baked meat is due mainly to the metabolism of proteins and non-protein nitrogen compounds and thermal transformations of fatty compounds of meat.

 

Over the years, the European meat producers have developed unique systems and procedures that guarantee reproducible quality and exceptional tastiness of their beef. As a result of the wealth of experience of EU producers of the meat industry in feeding and breeding beef, performing the maturation process and storing beef, European meat is produced in a manner that ensures its natural softness, tenderness and succulence of meat – making it the go-to cut for taste satisfaction across the globe.

 

For more information visit: www.meatfromeurope.eu.

 

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