Writes: David Ruipérez, journalist and author of the book The happy carnivore
Not so many years ago that in Spain la veal it was plain veal, with no last name. And as has happened gradually with wine, the general public has become more selective. Thus, both at home and in restaurants, the origin of food and quality began to be valued. Now comes the meat of Hida.
But the first steps were to specify on the menus if the meat was from Ávila or Galicia. Later the consumer began to handle concepts such as maturation. So true lovers meat They also decided to try meats from very distant latitudes.
Photo: Bryan
Thus the fame of the meat of Kobe Japanese. Some oxen of race wagyu supposedly pampered with massages and beer, which was like our acorn-fed Iberian ham but beef version.
The original kobe beef it reaches prohibitive prices. But even in Spain animals of this breed are already bred. Of course, Japanese meat cannot be limited only to Kobe. This would be - following the example of Iberian ham - like saying that in Spain there is only good ham in Jabugo.
So little by little the more than exclusive japanese meats, pink and infiltrated with fat until they look like marble, they have been arriving. These meats like Hida's are entering our table even at the price of caviar.
This is how you can eat Hida meat
They are meats that compete in quality with that of kobe. Of Hida comes from this city located in the prefecture of Gifu. More or less in the central area of the Japanese country. Despite the meager amount of meat exported abroad it is now possible to enjoy in Spain of this delicacy.
It can be taken raw in carpaccio or sushi or with a light touch of iron when they are thin strips. Although for the most classic the sirloin of hida meat it is a true tribute to the carnivorous palate.
They are black-haired cows raised in the best conditions for at least 14 months. His meat melts in the mouth due to infiltration of fat. Whoever has tried it values its flavor as a first-class gastronomic experience.
