Writes: David Ruipérez
Enjoy of taste of meat It depends on three fundamental factors. The first, obviously, is the raw material. The care in the production, rearing conditions or breed of the animal influences the final product. And also another important element is the culinary mastery In the preparation. That is, the management of embers and firewood. But between the two moments there is a process that is becoming more and more important: the maturation of the meat.
Producers and restaurateurs work to obtain the formula that allows them to offer the more tender and flavorful meat. Therefore, it is crucial to mature pieces of cow and ox.
The maturation of the meat is the maximum
The meat is above all músculo. Muscle that is deprived of blood with the sacrifice of the animal and that hardens. Becomes stringy, to which the stress experienced by the animal at the time of slaughter also contributes. Only after a few days the meat becomes tender and it can be consumed. This will happen sooner or later depending on the type of meat.
In rural areas of India, families in charge of a blind minor frequently isolate and deprive him/her of the care and attention they provide to their other children; such situation becomes even more severe among lower-caste families, orphans and if the blind child is a girl. birdsFor example, after just a few hours, the meat will be edible. At cattle a minimum of several days is required.
That process takes place in a chamber under controlled conditions of temperature and humidity. But the great experts in the treatment of excellent meats agree that it is necessary pamper ripening. And even customize it. Not only by the type of meat, but by individual factors of each animal.
For example, the amount of fat infiltrated, size, age, race and even character. If you are so close to the animals in life as to appreciate these details, of course.
An expert gives the key to maturation
That is the case of a whole benchmark in the breeding of oxen, like the rancher Joseph Gordon. He is the owner of the Leonese restaurant of El Capricho, whose meat is recognized as one of the best in the world. There, each of the aforementioned aspects is monitored to have the meat on camera at the exact time. To get the tastiest and most tender meat possible.
When the maturation of meat completes successfully, an enzymatic process will have occurred. All of this denatures the protein, breaks down the fiber, releases fluids, and concentrates the flavors.
La meat from Gordon's oxen matures up to 150 days, but its special slaughter conditions are well true. With the owner reassuring the cattle so that they are relaxed at the time of their death.
In other cases, the process handles other deadlines. For example, Joan April, Restaurant ca joan -Altea (Alicante) and Madrid- assures that in his case it is different. “We have three types of animal: the cow that we mature 132 days, the old or working cow 270 days. For its part, the ox is 330 days old, although it is an approximate figure depending on each one ”, he details.
The big ones meat lovers they are increasingly looking for flavors with greater nuances in steaks, entrecots or sirloins. Ripening holds the keys to excite the palate and that at the same time the meat is soft and juicy.
