At That Fat Cow, we understand the importance of providing high-quality halal meat to our customers, regardless of their location. We take pride in ensuring that our premium halal meat is accessible to all, and this includes our valued customers in the Channel Islands. In this blog post, we'll delve into the meticulous process of how we ship halal meat to the Channel Islands, ensuring freshness, quality, and satisfaction every step of the way.
Our commitment to delivering top-notch halal meat starts at the source. We work closely with reputable suppliers who adhere to strict halal standards, ensuring that the meat we offer is of the highest quality. From free-range poultry to grass-fed beef, our diverse selection caters to the varied preferences of our customers in the Channel Islands.
Placing an order for our premium halal meat is a straightforward and user-friendly process. Customers can visit our website, browse through our extensive range of halal products, and select their desired cuts and quantities. Our intuitive online platform is designed to provide a seamless shopping experience, allowing customers in the Channel Islands to order with ease.
We understand the significance of maintaining the freshness and quality of our halal meat during transit. That's why our packaging process is executed with precision. Each order is carefully packed in temperature-controlled packaging to ensure that the meat reaches its destination in optimal condition. Our packaging not only preserves freshness but also adheres to safety standards, providing peace of mind to our customers.
Our commitment to customer satisfaction extends to our delivery practices. We've established a reliable and efficient shipping network via DPD International to deliver our halal meat to the Channel Islands. Whether you're in Jersey or Guernsey, our team works tirelessly to ensure that your order is dispatched promptly and arrives at your doorstep within the stipulated timeframe.
Navigating the complexities of international shipping, especially to regions like the Channel Islands, requires diligence and compliance. Our team takes care of all customs-related procedures, ensuring a hassle-free experience for our customers. We prioritise transparency in our processes, keeping customers informed about their order status and providing tracking information for added convenience.
At That Fat Cow, customer feedback is invaluable. We encourage our customers in the Channel Islands to share their experiences with us. Whether it's a testimonial about the quality of our halal meat or suggestions for improvement, we value every input. Continuous feedback allows us to refine our processes and enhance the overall customer experience.
At That Fat Cow, our commitment to delivering premium halal meat to the Channel Islands is unwavering. From sourcing the finest cuts to ensuring meticulous packaging and seamless shipping, we prioritise the satisfaction of our customers at every stage. Join us in savouring the excellence of halal meat, conveniently delivered to your doorstep in the Channel Islands. Trust That Fat Cow for a superior halal meat experience.
]]>Wagyu, also known as "the luxurious beef," is exceptionally delicious due to its abundance of intramuscular fats, resulting in a tender and juicy eating experience fit for royalty. However, this exquisite quality makes Wagyu more expensive than ordinary beef.
Regarding its halal status, Wagyu beef can be either halal or haram (permissible or forbidden). If the cattle are slaughtered according to Islamic principles, it is halal, and if it isn't, it's haram. Halal Wagyu can be purchased on That Fat Cow.
Japanese Wagyu is considered the pinnacle of Wagyu, being a pure breed. Australian Wagyu, on the other hand, is crossbred with slightly different flavour profiles influenced by factors such as the local grass and climate. There is also Full-Blood Wagyu which is genetically 100% Japanese cattle, but raised in other countries to make it more accessible globally. Our Full-Blood Wagyu is exceptional, and the same range used by a certain Turkish Celebrity Chef with a strange obsession with salt.
The high cost of Wagyu beef is due to the incredible genetics and breeding which have taken centuries to perfect and the extraordinary care given to the cattle. They are fed very specific diets, some breeds for example will graze for short periods during the year but then fed very specific rich diets including rice straw and barley. The hype surrounding Wagyu is partly due to its exceptional flavour, which is richer and more distinctive compared to regular beef.
Finding halal Wagyu beef has traditionally been challenging, as supply often goes to the Middle East. However, some vendors, like "That Fat Cow," offer halal-certified Wagyu beef, including Chilean and Australian varieties, making it accessible to customers in the UK.
For those interested in experiencing the premium taste of Wagyu beef at home, "That Fat Cow" is a reliable source, delivering high-quality beef and steaks right to your door.
If you want Halal Wagyu Beef delivered to your home, That Fat Cow is the right place. That Fat Cow deliver high quality beef and steaks to your door.
]]>Dry-aged beef is beef that has been aged for an extended period of time, typically several weeks (That Fat Cow prefers 28 days for the optimum flavour profile), in a controlled environment. During this ageing process, the beef is left to hang in a temperature-controlled room, where it is exposed to circulating air. This process helps to concentrate the flavour of the beef and can also help to tenderise the meat.
There are several reasons why dry-aged beef is considered to be of a higher quality:
Flavour: The ageing process helps to break down the muscle fibres and fat in the beef, resulting in a more intense and complex flavour profile. Dry-aged beef is known for its rich, nutty, and slightly gamey taste.
Tenderness: The ageing process can also help to tenderise the meat, making it more succulent and tender.
Marbling: Dry-aged beef is typically well-marbled, meaning it has a high level of fat dispersed throughout the muscle. This fat helps to add flavour and moisture to the meat, making it more enjoyable to eat.
Rarity: Because dry-aged beef is more expensive and time-consuming to produce, it is generally considered a luxury product.
Overall, dry-aged beef is highly prized by restaurants and many food enthusiasts for its unique flavour, tenderness, and marbling. It is more expensive than regular beef, simply because of the shrinkage and the effort required to dry-age but is considered to be worth the extra cost by many people.
Shop our UK Dry-Aged Beef range here
Dry brining is a technique that involves rubbing salt (kosher salt is best!) into the surface of a piece of meat and allowing it to sit for a period of time before cooking. This process can help to improve the flavour and texture of the meat.
There are several benefits to dry brining meat:
Flavour: Dry brining helps to season the meat all the way through, resulting in a more flavourful dish.
Moisture retention: The salt in the dry brine helps to denature the proteins in the meat, which can lead to better moisture retention during cooking. This means that the meat will be more tender and juicy when it is cooked.
Improved texture: Dry brining can also help to improve the texture of the meat. The salt in the brine helps to break down the muscle fibres, resulting in a more tender and succulent piece of meat.
Easier to cook: Dry brining can also make it easier to cook the meat, as it helps to reduce the amount of shrinkage that occurs during cooking. This can make it easier to achieve the desired level of doneness when cooking the meat.
So how long should I dry brine for? Overnight at a minimum although 24hrs is best. If it's a chunky piece of meat (a whole turkey or a whole leg of lamb for example) you can take that to 48hrs.
Overall, dry brining is a simple and effective technique that can help to improve the flavour and texture of a wide range of meats.
Whilst the term picanha is relatively unknown in the UK, it has been known here as the 'Rump Cap' or 'Sirloin Cap' of beef. It’s massively popular throughout South America and in particular popular in Brazil—and for good reason. As it is not an overused muscle, this cut is beautifully tender and juicy, producing an amazing flavour when cooked. It tends to be on the larger size, usually around 1.5kg in weight, and is triangular in shape with a thick layer of fat covering the top. One thing to be mindful off, it's better to have a picanha on the smaller side of 1.2-1.7kg as anything bigger tends to have the tougher outer thigh muscle and won't truly be a picanha. Since discovering this cut, our team at That Fat Cow has cooked this picanha in numerous ways and it has come out incredible every time especially our Chilean Wagyu Picanha using an Oakridge Carne Crosta rub!
Picanha is truly an impressive cut with a beautifully rich and beefy flavour profile, making it perfect for family feasts and social gatherings especially given the price. We recommend cooking this cut either whole in the oven to roast it or using the reverse sear method in the BBQ with the fat side up, or sliced and cooked using a rotisserie in true Brazilian churrascaria barbeque style - always medium rare. Another point to be mindful of is how to cut picanha in order for it to be near fall apart tender - always cut with the grain when slicing and against the grain for smaller bites! If you're just getting started with BBQ, then this is a cut not to be missed - check out our Dry Aged Picanha to get you started.
]]>Also referred to as the beef tenderloin or sometimes filet mignon, fillet steak is a boneless cut that comes from the portion of the tenderloin closest to the ribs. Because this muscle is hardly worked in a cow’s lifetime, the cut is buttery soft when cooked correctly. The fat is trimmed off before it’s sold, making the fillet one of the leanest cuts you can find. This cut tends to be one of, if not the most expensive cut of steak due to significant amount of waste involved in butchering the cut for our customers. It’s melt-in-your-mouth tender and is typically both smaller and thicker than many other cuts. The 'Filet Mignon' is a fancy restaurant term for the smaller medallion pieces of fillet steak. This cut of meat has considerably less marbling than a ribeye, so why is it more expensive? Flavour! The tenderness of the fillet yields a mouthwatering delicate flavour profile that is entirely unique from the ribeye or sirloin steak. The fillet is often best enjoyed on the rare side or medium rare at most to maintain the delicate juicy flavour and tenderness.
The tenderloin is typically sold in two parts: the pointy bit that sticks into the short loin is the fillet, whilst the rest is known as the chateaubriand. Chateaubriand steak is just a fancy restaurant name given to a thicker cut of fillet that is generally used in oven roasts and to feed more than one. Our UK, USDA, and Wagyu filets are best suited to cooking on a pan or cast iron skillet at high heat. The Chateaubriand is fantastic for a roast, reverse sear, or Beef Wellington. If you’re looking for a desirable cut of beef for a special occasion, the filet makes a fantastic choice.
Here at That Fat Cow, we stock a range of Fillets, from our UK Dry Aged Fillet, the sublime USDA Prime Fillet to the incredible full blood wagyu 2GR Fillet which is akin to the Japanese wagyu.
]]>This is the French name for what is often referred to as the flank steak. The bavette cut is incredibly flavourful and is probably the most favoured cut here at That Fat Cow. It comes from the underbelly of the cow and is long, flat, and very loosely textured. The bavette cut has a rich and deeply beefy flavour, with tons of gorgeous marbling despite the fact that it comes from a very worked muscle area. It is quite rightly the top Butcher's cut - often taken home by the butcher for their own enjoyment and rarely seen on shelves for the customer!
Because this muscle area gets a lot of work throughout a cow’s lifetime, there are a lot of tough fibers running through the meat. However, marinades are often used to help to tenderise the meat to prevent it from being tough. For the wonderful value you get from this cut, it’s extremely affordable, making it a popular choice among our customers. For the price and quality, USDA Bavette is incredible, especially when purchasing the entire piece. For something a bit more special, with melt in your mouth quality, our Australian wagyu bavette accompanied with some chimichurri is hard to beat. To retain maximum flavour, this cut needs to be cooked hot and fast over a very high direct heat, either in a hot pan, plancha, or bbq grill and enjoyed medium rare. The bavette cut is super versatile, it can no doubt be enjoyed on its own like you would a rib eye or sirloin steak but where it truly excels is when its used as the beef ingredient from the likes of Fajitas, Pho to a Stir fry.
Also known as the NY strip steak, top loin or striploin, the sirloin cut comes from the short loin section of the cow behind the ribs but in front of the rump. It's also the source for your favourite T-Bone and Porterhouse cuts (more about those later).
]]>Also known as the NY strip steak, top loin or striploin, the sirloin cut comes from the short loin section of the cow behind the ribs but in front of the rump. It's also the source for your favourite T-Bone and Porterhouse cuts (more about those later).
Not much. Whilst it’s slightly less buttery than a rib eye, it shares the main muscle as a ribeye and therefore has a very similar flavour profile. Sirloin cuts are tender, juicy, and rich—although slightly less rich than a ribeye due to the lower marbling fat content. They also have a high protein content. As a premium primal cut, it is often reserved for high end restaurants but it's less familiar to many and therefore tends to be slightly cheaper than the more popular rib eye steak.
If you have the option of buying a bone-in sirloin, take it. This tends to yield a more flavoursome steak. The sirloin cut is a versatile cut of beef that can be cooked in a variety of ways, all yielding in a fantastic rich and beefy flavour. Our UK Dry Aged Bone In Sirloin and USDA Prime Sirloin steak are ideal for cooking through the reverse sear method, in a hot pan, or on the grill. If you're looking for the ultimate luxury experience, look no further than our incredible fullblood 2GR sirloin which is beef royalty.
The classic ribeye cut is known as one of the most desirable cuts of beef on the market. This cut comes from the top of the rib primal cut, between the sixth to twelfth ribs of the cattle and is a magnificent combination of tenderness, marbling, and rich beefy flavour. You may have also heard of the bone-in rib eye which is also known as côte de boeuf, or tomahawk steak, which is basically a rib eye cut with several inches of rib bone still attached. Leaving the bone attached results in even more amazing flavour and a unique primal appearance that looks like a steak a caveman would eat.
Because this muscle does little work over the course of the cow’s lifetime, it stays incredibly tender and tends to be an area where a good amount of fat deposits. Don’t be afraid of the fat! This is what creates the fantastic marbling that lends the ribeye its buttery flavour and makes it a prized cut of beef. You’ll notice that the higher the marbling on a cut of steak, the higher the price. To figure out the level of marbling before you purchase a cut, be sure to check out the BMS beef marbling score. Our UK Dry Aged Ribeye and USDA Ribeye are perfect for cooking on a hot cast iron skillet, frying pan, over the bbq grill, or using the reverse sear method if it's an especially fat rib eye steak and is best enjoyed medium rare.
If you're looking for the ultimate in ribeye steaks for that special occasion, look no further than our majestic fullblood wagyu ribeye which delivers incredible levels of marbling for that rich buttery melt in your mouth texture.
Want to learn how to cook ribeye steak? Here's our ultimate guide
]]>However, before we dive into learning about the different types of wagyu meat, let’s go over a few interesting things. Now, you are probably familiar with Wagyu cattle but you might be surprised to learn about the rich history that led to their arrival in America. Wagyu refers to a type of cattle native to Japan's island nation.
In English, the term Wagyu means ‘Japanese cow.’ The export of Wagyu cattle, which have been classified as a national living asset, is restricted since they are so essential to Japanese culture. Do you ever go on the web to buy halal meat online and see various sellers that are selling wagyu meat? Here’s why you should!
What do you think is the difference between the two meats? It is understandable that for some people they are as different as night and day. However, the people who are either natives or pros with meat know that there is a huge different of marbling between the two. The breeding history of Crossbred Wagyu and Fullblood Wagyu distinguishes them.
For years, full-blooded Wagyu has been produced, while crossbreeds have been mated to produce other sorts of meat attributes, such as marbling or flavor variation. However, due to their similarity, these two breeds are not always of high quality.
Let's take a look at the contrasts between them to see what we can learn:
As mentioned above, Wagyu comes from Japan. Originally, Wagyu cattle in the earlier days was used for heavy-duty work in the rice paddies, due to the animal’s muscular build. Over time (and many generations), the Japanese cow became a prized animal. Why? Because of is unique taste.
The taste of Wagyu beef is different from other meats; with its rich, umami and buttery flavor that just melts in the mouth. Consumers of Wagyu beef are guaranteed juiciness with every succulent bite.
How is it different from other meats? The answer is marbled fats, which are laid down slowly – at least three years of grazing is responsible for the evenly spread out marbled fats throughout the muscle fibers of the meat. Standard cattle, on the other hand, has a layer of fat formed around the muscle.
These intramuscular fats (also known as IMF) were useful in the past when Wagyu cattle were used for heavy carrying. They had a ready-to-use supply of calories in their system, ready to provide them with the boost they needed as soon as they needed it. They were able to outperform other animals in the same tasks thanks to their greater energy. It also implies they're incredibly tasty!
During cooking, the marbled fats slowly melt and seep into the meat fibres, giving Wagyu its distinctive flavour and aroma. Because of the high fat level, the flesh is extremely rich – almost creamy – and has a pale pink iridescent look. Wagyu beef is one of the healthiest meats on the planet. It has a high concentration of monounsaturated fats (about 63 times that of fish), which aids in the promotion of a healthy lifestyle and the reduction of harmful HDL cholesterol.
Genuine Japanese Wagyu is extremely difficult to come by. Only off-the-bone meat is allowed to be exported. By using DNA testing, each cut can be traced back to the Japanese farm where it was grown and up through the bloodline. Only the best carcasses make the cut, with each carcass going through three independent checks before being shipped. Even yet, only a small portion of Wagyu meat is sold in foreign markets.
Following are some types you should know about Wagyu:
Fullblood Wagyu – This type of meat is 100% genetically Wagyu beef, with no crossbreed at all.
F1 (or 50%) Wagyu – This type of meat has 50% or a higher Wagyu genetic content, as a result of crossbreeding a Fullblood cow with another breed.
F2 (or 75%) Wagyu – This type of meat is 75% or higher in genetic content, as a result of crossbreeding a Fullblood cow and crossbred Wagyu F1.
F3 (or 87.5%) Wagyu – This type of meat has more than 87% Wagyu content, as a result of crossbreeding a Fullblood with a crossbred Wagyu F2.
F4 (or 93.75) – This type of meat has more than 93% genetic Wagyu content, as a result of crossbreeding between a Fullblood with a crossbreed Wagyu F3 cow.
The above information means Wagyu is easily available now, packaged and sold by several good brands. This also means you can enjoy the unique taste of excellent quality Wagyu beef, without having to spend a lot of money.
There Is A Huge Difference in The Flavors of Both the Meats
Due to its historical significance, rarity and great price, beef was initially served in ways that fit the established patterns of Japanese cuisine until it was finally adopted in popular culture. Shabu-shabu and sukiyaki are both classic Japanese dishes in which the meat is grilled in pans placed in the center of the table.
Paper-thin slivers of beef are swiftly dipped into a boiling broth in an open hotpot until gently cooked, then seasoned with a variety of dipping sauces. Sukiyaki, on the other hand, is cooked in a shallow skillet in a rich, sweet-sour broth made with soy sauce, sake or mirin (sweet rice liquor), and sugar. After the thinly sliced beef has been cooked, it is dipped into a dish of beaten raw egg and eaten, just like that.
Because of its improved marbling, which results in a higher depth of flavor, this breed is more sought-after than Crossbred Wagyu. Furthermore, while these cows produce less meat, the meat produced is of higher quality than conventional beef. With more selective breeding processes, we expect huge things for both crossbreeds and fullblood wagyu!
Outside of Japan, Australia is home to the world's largest herd of Wagyu cattle. Fullblood wagyu is widely available in the continent, especially the 2GR brand of wagyu that is stocked by The Fat Cow. This brand of wagyu beef is comparable to A5. What comes from Australia, like American Wagyu, is crossbred beef. You won't get the ultra-fatty A5 feeling that pure Japanese beef provides down under.
Crossbred Wagyu and Fullblood Wagyu are often compared to each other because they both come from the same breed. We have tried to make it easier for you by explaining some key differences between Crossbred Wagyu and Fullblood Wagyu, so that the next time, when you go to buy wagyu online, you can make a more informed decision.
Both crossbred and full-blood American Wagyu beef will supply you with many of the desirable attributes of true Japanese Wagyu, such as high marbling, softness, and a strong umami flavor.
However, the closer you go to a 100% percent Wagyu, the more of these characteristics you will see. However, some people like the stronger steak flavor that comes from crossbreeding with Chilean or Australian cattle, so deciding which is superior is frequently a matter of personal preference.
]]>One way to get out of this continuous cycle is to buy ingredients and food items that aren’t a hassle when it comes to cooking delicious food quickly. Halal frozen food can be found in most stores in the UK, so, you don’t have to worry about anything except the meal planning part!
The advantages of frozen meals are substantial, during all seasons when there will be greater emphasis on family gatherings and festivities. Would you rather make something from scratch while pressed for time or just make a ready-made halal frozen food that will be close in taste to the real deal?
Cooking with frozen food will also enable some to experiment and cook food in a different manner, which is a good way to hone your cooking skills. Covid-19 has enabled many households to rediscover the lost art of cooking as they spend more time at home during lockdowns but at the same time, people are finding ways to speed up the process more efficiently.
Yes, nothing is easier than eating fastfood but finding halal meat food in the UK is another difficult matter entirely. Not only is good halal food (from restaurants and cafes) heavy on the wallet but also might not be nutritious. So, for those people who want daily home-cooked meals or just a healthier alternative, cooking halal frozen food is the ideal solution.
Following is a compilation of some quick dinner ideas that can be made using halal frozen food. Enjoy!
What is most exciting about this meal idea is the usage of delicious carbs and juicy protein, all in one plate! Buttered chicken chunks and chips are easy to make and highly recommended to those who want to have a great dinner after a hectic routine. This dish is also the ultimate comfort food, made after a rough and tiring day or even just as a pick-me-up, paired with a chilled glass of soda.
This dish is a perfect combination of the classic desi butter chicken recipe nudging with the simplicity of chips and chunks.
Make some tummy-warming chicken tikka quesadillas when you need to impress people with your cooking skills. It is a quick and simple dinnertime delight that can surely rejoice you and everyone who takes a bit of this delectable dish. Also, it has all the readily available halal ingredients with layers of tortillas blending with your favorite cheese, peppers, tomatoes, and hot chicken tikka.
To make things more interesting, you can add some sauces and gently cook your quesadilla on medium heat to give it a crisp and delicious look. Try this recipe!
If you're hunting for a quick and easy appetiser to go with your dinner meal, consider preparing a blend of fresh veggies, chicken, or lamb samosas. These are guaranteed to be a hit with your friends and family who might look to have something out of the ordinary to eat.
It is prepared easily by just making some chicken and vegetable stuffed floor pouches and deep-frying them till it gets cooked properly. You can buy the frozen samosa sheets separately or a box of already prepared and ready-to-cook frozen samosas.
Everyone craves a burger, right? Although nothing beats a classic beef cheese burger, sometimes a spicy chicken burger with frozen sweet potato fries is all that the soul needs. Chicken burgers are fairly easy to make, with easy to get ingredients and halal chicken burger patties available in the market.
Even assembling is fun, with condiments and sauces, ensuring you can make the best meal out of what you already have. The best thing about this dinner meal idea is the versatility… you can opt to have chicken grilled or crispy burgers – whatever the stomach desires!
If you prefer beef instead of chicken, there are ready-made beef patties available that are 100% halal. The ‘No Bull, Just Beef’ burger patties from That Phat Cow are made from a select blend of wagyu cuts, boasting a buttery texture and oozing exquisite flavor once cooked.
Even a simple pasta dish has gained popularity as one of the most elegant cuisines around the world. So, what happened to make pasta so popular? It is because the simple yet delicious dish laden with carbs is affordable, adaptable, and handy.
Pasta can be made easily by experimenting more with homemade utilities. You can consider adding some cooked halal chicken to a spaghetti dish to give it additional flavor or even add frozen vegetables to a cream-based chicken pasta to give more color. In short, you can be as creative as you want! Try making pasta with some tomato and cheese to give it more depth and oomph.
Pasta can be used to make a variety of meals… and is filling. This is one food item that has a long shelf-life, so you can store uncooked pasta in the pantry until you're ready to make dinner. Try this yummy 30-minute chicken pasta with spinach that the whole family will enjoy, guaranteed.
Frozen chicken strips can make chicken stir-fry a quick and fresh, yet tasty weeknight meal for the whole family. There are so many ways to make a good chicken stir-fry with fluffy rice – the smell of this dish will salivate your tastebuds and tantalize all senses with the addition of colorful vegetables! You can make the dish authentic by sprinking crushed or whole roasted peanuts.
Which of the above six quick and easy dinner ideas are you most excited to cook? It is a good idea to have halal frozen food in-stock and in the freezer, to make sure making the above recipes is really quick and easy. Keep visiting this page for more ideas on how to use halal and frozen food.
]]>The grading of Wagyu beef is currently handled by The Japanese Meat Grading Association. The reason behind this is that most of the Wagyu cattle are raised in Japan. The Wagyu beef grades are determined by the color of the fat, the color of the meat, and the marbling.
Wagyu is a Japanese cattle breed that is used for beef. It translates to Japanese cow. These cows were first used to help in agriculture and they were selected due to endurance and intra-muscular fat cells that have a ton of energy in them. Wagyu are horned and are either in black or red color.
In Japan, there are four breeds of cow that are considered to be Wagyu. These breeds are the Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. The Japanese Polled and Shorthorn are bred specifically in Japan only.
The production of Wagyu is extremely regulated. A cow DNA test is conducted on mandatory basis. Only the cow with the top and improved genetics are used for breeding purposes.
Wagyu beef is highly marbled which is what makes the meat so delicious and tender. The best thing about wagyu is not only the taste, but the health benefits it provides. Experts have come to determine that wagyu beef has a very low impact on cholesterol as compared to other kinds of beef. The marbling is what makes it healthy for human health.
Marbling is what makes Wagyu taste as great as it does. Marbling in the meat means that the steak has very fine speckles of muscle. When it is cooked, this muscle melts and dissolves which adds up even more flavor and tenderness to the meat.
Another important thing that is considered when grading the meat is the color of the fat. The lighter and the shinier the fat, the more tender the meat will be. The meat will melt in your mouth if it has the highest quality of fat.
The meat needs to be firm and still tender. The perfect amount of firmness is what will keep the meat from falling apart when cooked. Also, this is what will keep the meat from being too chewy. If the meat is chewy, it will not be a good experience to eat.
The Japanese beef grading system is rated on a scale from 1 to 5, where 1 is the lowest and 5 being the highest. The beef is given quality scores which range from 1 to 12. The quality scores depend on the different characteristics discussed above.
Like mentioned earlier, Wagyu beef is rated on the quality which is what determines its final grade. The quality grade depends on marbling, coloring, texture and fat content. The color and the fat content range from 1 to 7 which determines its quality. The texture determines the firmness of the meat.
To get a final grade of 1, the Wagyu beef will have to be of a quality of 1. Grade 1 beef will not have any marbling at all. The color of the meat will be one that is not even on the scale. The texture will be coarse because the meat is not very firm. Lastly, the fat content of grade 1 is not even measurable on the scale.
Grade 2 features very little marbling. The color of the meat of grade 2 can range anywhere between 1 to 7 which is pretty close to standard. Even the texture is close to standard. The fat content of grade 2 ranges from 1 to 7 which also brings it close to standard.
Grade 3 will have more marbling as compared to 2. The color of the meat will range from 1 to 6 which is more on standard. The texture is also considered to be standard. The fat content will range somewhere from 1 to 6 which is also standard.
Grade 4 will have less marbling than grade 5, depending on the quality rating of the meat. The meat color is 2 to 6 which is good. The texture is good because it is firm. The fat content is also good which will range from 1 to 5.
The wagyu beef will score a 5 if it has a quality between 8 to 12. A quality score will have the most marbling. The highest quality grade 5 Wagyu will range from 3 to 5 in color which is excellent. The texture is also excellent and the fat content is also considered to be excellent.
Letter grading refers to yield grade not quality grade. The yield grade focuses more to the curability of the beef
A Wagyu steak with a higher yield of quality meat will be an A grade meat and has 72% or even higher yield. A grade B will have 69% or more and a grade C will have under a 69% yield rate.
After the yield is determined, the letter grade is then combined with the final grade to get A1-A5, B1-B5, C1-C5. A5 is considered the best meat and C1 is the worst.
The upbringing and selection of Wagyu beef takes a lot of time, care, and thinking. The purpose is to produce the highest quality meat possible so that the Wagyu grading system can appropriately grade it.
A rating of 1 represents the lowest score while a rating of 5 represents the highest score. Meat quality is graded from 1 to 12, with 1 being the lowest and 12 being the highest. When it comes to A, B, and C, A is the best and C is the worst.
Learn more about Wagyu in this blog by The Fat Cow, or order different grades of beef online!
]]>Nonetheless, there are stringent guidelines and limits identified with the product of Wagyu meat. Unadulterated Wagyu is uncommon and is just convenient on the menus of the best cafés worldwide. People ordinarily confuse over whether the beef they are cooking is pure, reliable, and halal or not. Be that as it may, you can discover halal meat online in various stores. Additionally, Wagyu Japanese beef is accessible in various internet-based stores. You can easily buy halal beef online at different apps and stores.
BMS represents beef (meat) Marbling Score, and it is the least difficult way of differentiating over the unique significant evaluating standards. The main thing you will see is that the Japanese standards blow away the US standards. That is a result of Wagyu meat.
Wagyu Japanese meat is viewed as the most excellent standard because of its fantastic grades of marbling. Angus meat, which is the most prevalent meat in America, midpoints a BMS of 2. However, it arrives at the greatest BMS of 5.
Wagyu cow midpoints BMS 4-6; however, relying upon hereditary qualities, nourishment, and age at the season of the merchant can go as far as possible up to BMS 11-12. Here we discuss the difference between Japanese, Chilean BMS, and Chilean and Australian BMS.
The Japanese frame is the most precise. The beef evaluation is overseen by the JMGA (Japanese Meat Reviewing Affiliation). The general grade comprises yield grade (assigned by a letter) and Quality Grade (assigned by a number).
Yield Grade estimates the measure of usable meat on remains and reaches from A (the most elevated) to C (the least). "A" generally implies the cow was a full-blood Wagyu. "B" is generally a crossbred Wagyu. "C" is generally for Angus or Whole-stain dairy cattle.
Quality grade is determined by assessing four unique variables:
Beef marbling
Beef tone and splendor
Beef immovability and surface
Fat tone, brilliance, and quality
The Australian meat assessing frame is Meat Standards Australia (or MSA), directed by Meat and Livestock Australia (MLA). The MSA is a somewhat new evaluating framework, and it isn't extremely famous (yet). While working out the MSA grade for the meat, various traits are estimated, for example, meat tone, marbling, fat profundity, body weight, development, and pH value. The process is extremely extensive.
The MSA marbling framework is evaluated on a size of 100 (no intramuscular fat) to 1190 (outrageous measures of intramuscular fat) in augmentations of 10. The more seasoned standard is the AUS-MEAT evaluating, which goes from 0 to 9. It is very like BMS as it gives a sign of the measure of marbling in the meat. It utilizes a size of 0 (no intramuscular fat) to 9 (outrageous measures of intramuscular fat) in additions of 1.
So, what is the difference between Japanese Chilean BMS and Australian BMS?
Japan's stringent guidelines prevented the offer of any Japanese cows to some other country. Be that as it may, few Japanese dairy cattle were permitted to be sent out for around 20 varieties of blood, starting in 1975. Australia has shipped a few Japanese cows, the dark dairy cattle breed.
From that point forward, Australia recruited authorized ranchers with pureblood involvement with reproducing 100% full-blood Wagyu dairy cattle and other crossbreed cows. It was their procedure to become their Wagyu meat industry.
For instance, in the Australian farmsteads, Blackmore Wagyu, Stone Ax Wagyu and 2GR farm, reared 100% full-blood Wagyu from the Japanese Wagyu effectively. These varieties didn't show any hint of cross-rearing.
The Australian Wagyu cows are connected to the Japanese breed as they might share bloodline relations. Be that as it may, the Australian Wagyu cows are not 100% "certified." The majority of the Australian cows are crossbred. Around 95% of the Australian cows are crossbred with other steers breeds.
The cows delivered after the variety are subsequently recognized into two varieties: crossbred cows and thoroughbred cows. Australian dairy herds also are reproduced, developed, and prepared in Australia. Japanese Wagyu cows are reared, developed, and handled in Japan. These are unadulterated, 100% full-blood directs breeds without crossbreeding.
Japanese Wagyu is a full-blood unadulterated variety; that is the purpose. It is more selective and more costly than the Australian wagyu steak. Japanese Wagyu meat tastes flavorful and more enticing when distinguished from Australian Wagyu meat. This might be because of contrasts in their rearing climate and conditions.
The Australian beef grading framework differs collectively from the Japanese grading framework. There are two authority frameworks in Australia, Ausmeat and MSA (Meat Standards Australia), the two of which have a marble score going from 0 to 9.
It very well may be positioned 9+ if the quality is higher than 9. Marble grades are comparative in both reviewing plans. A marble score grade goes from 1 to 12 in the Japanese reviewing framework. A general grade of A5 is the most exceptional (you need a marble score of 8+ to meet all requirements for A5).
Japanese Wagyu meat is, undoubtedly, the tastiest meat on the planet. It has a preferable surface and taste over the Australian one. However, Australian Wagyu has its value for its worth, around 95% of the first Japanese Wagyu meat. Be that as it may, both the Wagyu meat, Australian and Japanese, are commanded after due to quality.
Learn how to prepare and cook A5 grade Wagyu, for the best result!
]]>For Muslims around the world, dietary restrictions are an important part of their faith. The terms "halal" and "haram" define what is permissible and forbidden according to Islamic law. This article dives into the specifics of halal and haram meat, exploring the religious guidelines, potential health benefits, and considerations for consumers.
Defining Halal and Haram
What Makes Meat Halal?
Halal meat follows specific guidelines outlined in Islamic law. Here are the key aspects:
Beyond Slaughter: Animal Welfare Considerations
The concept of halal goes beyond the act of slaughter. Islamic teachings emphasise treating animals with respect and minimising their suffering throughout their lives. This includes providing proper food, water, and shelter.
Halal vs. Kosher
Halal and kosher are dietary guidelines for Muslims and Jews, respectively, and both have specific rules for meat consumption. Here's a breakdown of the key differences:
Animals:
Slaughtering:
Similarities:
Potential Health Benefits of Halal Meat
While religious significance is paramount, some studies suggest potential health benefits associated with halal meat production:
Muslims seeking halal meat can look for certifications from reputable halal organisations. Here at That Fat Cow all our halal certifications are available on our website (if we’ve not kept them up-to date, please feel free to email and we will provide the latest valid certificates!)
For non-Muslims interested in halal meat, it can be an alternative due to the potential emphasis on animal welfare and hygiene.
Conclusion
The distinction between halal and haram meat reflects the core tenets of Islamic dietary laws and ethical principles. Halal meat, obtained through humane slaughter and adherence to Islamic guidelines, symbolises obedience to God's commandments and respect for animal welfare. In contrast, haram meat encompasses practices and substances deemed forbidden or impure in Islam, emphasising the importance of spiritual purity and ethical conduct.
Beyond religious observance, the halal-haram dichotomy influences food production, consumption patterns, and economic dynamics in Muslim-majority regions and global markets. As awareness of halal principles grows, so too does the demand for halal-certified products, underscoring the importance of integrity, transparency, and ethical sourcing in the food industry.
In essence, the distinction between halal and haram meat transcends dietary preferences; it embodies the values of compassion, righteousness, and conscientious living cherished by Muslims worldwide. By adhering to halal principles in their dietary choices, individuals uphold their faith, nurture spiritual well-being, and affirm their commitment to ethical consumption practices.
]]>Voila! It's no more a fancy dream to get the mouth-watering and juicy halal steak at home. If you want to avoid prior booking in the restaurant to get your hands on a juicy Wagyu beef steak, from the comfort of your own home, then do not miss this read.
Wagyu beef is lauded for its luscious flavour and tenderness. The heavy marble pattern in the red meat gives it the edge over other kinds of beef. Wagyu cattle originally has advanced from Japan, but now different countries like America, UK and Australia are savouring the flavoursome eating experience.
Halal Wagyu is certified beef, and this might be one of the prime reasons for projecting an increase in the market in future. Halal Wagyu is the finest quality of meat but it comes with a big pricetag too. One cannot afford to mishandle it and lose to enjoy the morsel of premium beef.
So, let's dig into the best ways to store and handle Wagyu to bring you a memorable meal with all its delicacy.
Finding the right way to preserve halal wagyu beef will help the meat to maintain its mouth-watering taste and tenderness. Many find refrigerating Wagyu the ideal way, and some believe that freezing Wagyu can conserve the taste of the beef.
Let's not get into an argument about refrigeration vs freezing. The do's and don't make both the options effective and help you enjoy Wagyu the same as you would on day one of freshness!
If it is hard to hold yourself to get the taste of Wagyu and you intend to cook it in 48 hrs, then refrigeration is the perfect fit to preserve Wagyu beef. Even the premium and highest quality Wagyu, like Chilean Wagyu and Halal A5, lose their flavour if the right amount of care is not taken to maintain the quality of the beef.
Some useful tips to indulge in the ultimate taste experience are:
Who says you're bound to use Wagyu within 48 hrs? You don't have to worry if you already have stocked up a large amount of the beef and now thinking to consume it within 48 hrs.
Wagyu preservation time is lesser in refrigeration than the freezer. But still, hope is alive for those who don't want to end their stock within two days. Freezing has also proven as an effective way to preserve your food, in fact, for a more extended period. Proper handling is the only trait you need to keep the beef fresh like the first day.
Feast yourself with the unbeatable taste of frozen Wagyu by following the following tips;
You're already using an airtight package to preserve the beef, and never ignore the temperature of your fridge to avoid contamination. Still, wonder why your Wagyu goes to waste?
Thawing is also an essential factor to get the best taste of the frozen beef that many overlook. One cannot blame frozen Wagyu that doesn't taste the same until you watch the process of thawing.
This process cannot be ignored because it is the phase at which your meat needs more care than ever in order to avoid any contamination. The bacteria will not only spoil the beef and your mood but can also cause food poisoning.
Some useful tips to save your Wagyu from bacteria comtamination are:
You're a huge fan of Wagyu, but you have to accept it also has an expiry date. It is better to consume the meat before the use-by date to find its highest quality.
Sometimes it isn't easy to spot the difference between the spoiled and the food that can be consumed. The ideal way to give a close look to your halal beef is to identify the following signs:
Following the above tips and advice will ensure you preserve and store halal Wagyu beef in the proper way, so that each time the beef is cooked, you and your family enjoy restaurant quality steaks with a homemade touch. It’s the best combination ever!
]]>The cattle breeds from which Wagyu beef is made include Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn. However, there are strict regulations and limitations related to the export of Wagyu beef. Pure Wagyu is rare and is only available on the menus of the best restaurants in the world.
People usually wonder about whether the meat they are consuming is clean, healthy, and halal. But you can find halal meat online in different stores. Also, Wagyu meat is now available in different online stores, for instance That Fat Cow and it is halal and safe to eat.
Japan's strict regulations prohibited the sale of any Japanese cattle to any other country. But, a small number of Japanese cattle were allowed to be exported for nearly 20 types of blood, beginning in 1975. During this time, cattle breeders in a country such as Australia imported a small number of Japanese cattle, most of the black cattle breed (Kuroge).
Since then, licensed farmers were hired by Australia who have pureblood experience in breeding 100% full-blood Wagyu cattle and other crossbreed cattle too. It was their strategy to grow their Wagyu beef industry. For example, in the past two Australian farms, Blackmore Wagyu and Stone Axe Wagyu bred 100% full-blood Wagyu from the Japanese Wagyu successfully. These breeds did not show any trace of cross-breeding.
The Australian Wagyu cattle are linked to the Japanese cattle breed as they may share bloodline relations. But the Australian Wagyu cattle are not 100% “genuine”. Most of the Australian cattle are crossbred. About 95% of the Australian cattle are crossbred with other cattle breeds. The cattle produced after the breed is thus, distinguished into two breeds, known as crossbred cattle and purebred cattle. Australian cattle moreover are bred, grown, and processed in Australia.
Japanese Wagyu cattle are bred, grown, and processed in Japan. These are pure, 100% full-blood cattle breeds without crossbreeding. Japanese wagyu is a full-blood pure breed that is why it is more exclusive and more expensive than the Australian wagyu beef. Japanese Wagyu beef tastes delicious and more tempting as compared to Australian Wagyu beef. This may be due to differences in their breeding environment and conditions.
The soil, climate, grasses, and rainfall in Australia are all different from those in Japan. These changes impact the flavour, texture, and quality of the beef. For example, Australia has considerably more open grassland and room for cattle to graze freely at various phases of the production process. The flavour of the beef is influenced by the location of a farm within a country too.
However, from the north to the south, Australia's climate varies dramatically. The climate in the north is hot and humid, with tropical grasses. The climate in the south is cooler with traditional grasses like clover and ryegrasses. These differences in climate and soil quality will affect the quality and flavour of the beef. Similarly, different regions can grow the same variety of wines. But, the wine can taste completely different due to differences in climate and soil types.
The Australian meat grading system differs significantly from the Japanese grading system. There are two official systems in Australia, Ausmeat and MSA (Meat Standards Australia), both of which have a marble score ranging from 0 to 9. It can be ranked 9+ if the quality is higher than 9. Marble grades are similar in both grading schemes. A marble score grade ranges from 1 to 12 in the Japanese grading system. They do, however, look at a variety of other aspects and provide an overall grade, with A5 being the highest (you just need a marble score of 8+ to qualify for A5). When a carcass is graded, the grade is determined at one point in the animal and applied to the entire animal.
While comparing the Australian Wagyu v/s American Wagyu we observe that American Wagyu is usually a 50 percent Wagyu crossbreed with less than 5,000 full blood animals. Whereas, Australian Wagyu is about 95% related to the original Japanese Wagyu. In the United States, crossbreeding generally occurs between a Wagyu bull and an Angus dam. The meat is advertised as American Style Kobe beef, and the progeny is referred to as American Style Kobe. Wagyu bulls are frequently utilized in conjunction with Holstein cows. Nonetheless, there are still a few Wagyu farms that specialize in 100% pure blood Wagyu.
Wagyu began thousands of years ago in Japan. Their farmers handed their knowledge down the generations. Getting Japanese Wagyu beef was extremely difficult because of the prohibition on the export of Wagyu beef. Furthermore, breeding Wagyu was considerably more difficult, as there was no livestock or genetic material available. For many years, enough livestock was not available to enable a breeding program. The breeding program helps in exporting the Wagyu beef by producing a large quantity of Wagyu beef. Even now only around 10% of all Kobe beef produced is exported, with the other 90% going to the Japanese local market.
Wagyu is known for its high marbling levels. Australian Wagyu beef contains a lot of intramuscular fat but it doesn't have the same level of marbling as Japanese Wagyu. There are different amounts of marbling in Australian Full-blood, Purebred, and Crossbred Wagyu beef. The Australian cattle grading system differs from the Japanese grading system as well.
Japanese Wagyu beef is ultimately the most delicious type of beef in the world. It has a better texture and taste than Australian one. But, Australian Wagyu has its worth as it is about 95% of the original Japanese Wagyu beef. However, both the Wagyu beef, Australian and Japanese, are in demand because of purity.
Moreover, American Wagyu is 50% related to Japanese Wagyu. But, the American industry is transparent in the feed use. That is why American Wagyu beef is also in demand in the market.
]]>Certification for Australian Stockyard Beef
Certification for Australian Westholme Wagyu Beef
Certification for Brazilian Beef
Certification for British Beef
One of the primary health benefits of halal meat is the stringent quality assurance it offers. The entire process of raising, slaughtering, and processing halal animals is meticulously supervised to ensure the highest standards of hygiene and animal welfare. Halal certification authorities mandate that animals are well-fed, free from disease, and ethically treated throughout their lives. This results in healthier animals and, consequently, meat that is free from harmful substances and pathogens.
Halal meat often comes from animals raised without the use of growth hormones or routine antibiotics. Hormones and antibiotics used in conventional meat production have been a cause for concern due to their potential adverse effects on human health. By choosing halal meat, consumers can minimise their exposure to these substances, promoting a more natural and wholesome diet.
One key feature of halal meat is the thorough draining of blood during the slaughtering process. Removing blood from the meat not only complies with Islamic principles but also has health benefits. Blood is a common carrier of harmful toxins and bacteria, and its removal reduces the risk of contamination and ensures the purity of the meat.
The halal slaughter method involves a swift and humane process to minimise the animal's suffering. The stress-free slaughter not only complies with religious beliefs but also results in meat that is less likely to be tainted with stress-related hormones. Consuming meat from animals slaughtered in a calm and humane manner can positively impact the body's hormonal balance.
Choosing halal meat goes beyond religious obligations; it offers numerous health benefits that appeal to a wide range of consumers. From its stringent quality assurance and hormone-free attributes to its nutritional richness and humane slaughter methods, halal meat stands out as a wholesome and healthier option. Embracing halal meat in our diets can lead to improved well-being, while also promoting ethical and sustainable practices in the meat industry. As awareness of health and ethical choices continues to grow, halal meat is becoming an increasingly popular choice for health-conscious individuals worldwide. Find out more about Halal.
]]>Dry brining is the simple process of rubbing the steak with salt. You can use any type of salt, however the finer the salt grains, the less you need to use in order to avoid over salting. Here at that fat cow, we prefer using kosher salt as the grains are larger and its clearly visible what areas have been salted.
If using kosher salt, the general rule of thumb is to use half a teaspoon per pound of meat. If only table salt is to hand, use a quarter of a teaspoon per pound of meat.
This usually is best done when placed in the refrigerator as it allows the salt to penetrate the meat for easily. Depending on the size of the steak cut, the time required for this to effectively work could be anywhere between 45 minutes and 48 hours. Of course, the longer – the better.
The whole process of dry brining is quite interesting, we’ll be keeping it simple it 3 simple steps easy to understand. Once the salt and spices are rubbed over the meat, the salt then draws out the meat juices via a process known as osmosis. After this, the salt mixes with the juices extracted and turns into a natural brine of sort. The final and most important step is when the brine is then reabsorbed back into the meat or steak and break down the muscle proteins.
The most effective and best results are obtained when left for over 24-48 hours, as the steak proteins are quite tough and will need longer to be broken down properly to be seasoned correctly. It is usually recommended you leave it in the refrigerator during this time.
The short answer is yes, dry brining itself is completely safe. We need to remember meat before the 20th century was preserved in salt. It was only when refrigerators were invented this method became less popular. However, there are certain precautions you can take to ensure food safety when dry brining. As the meat will be left uncovered, some helpful tips we recommend are:
So overall, there isn’t much to worry about, however it does always help to ensure you’re following basic health and safety as you would with any other meat or food products. If you ever do plan to dry brine your halal meat from The Fat Cow, then do message us and let us know how it turned out.
]]>To buy halal meat in the UK, one of the first things you can do is try to source a Muslim butcher. If you live in an area where you haven’t come across a Muslim butcher, you can visit a nearby mosque and you should be able to find some information on where to find a halal butcher, or halal meat which is from a trustworthy source. Due to the fact that Muslims are bound for religious reasons and also aware of the benefits of halal meat, they make sure the animal has been reared accordingly till the point of slaughter.
When you are buying halal meat from a superstore or a local butcher, it is important to make sure you do the necessary checks to ensure you are getting good quality meat. Generally, meat should be a rich, vibrant and uniform colour. If the colour of the meat is dull, or even – It is usually a clear indicator that the meat is probably not fresh, which usually means it may not be good for your health or the safest to consume.
A gamey smell usually is an indication of the meat going bad. It is generally best to avoid eating meat which has a gamey smell. As blood is always drained in the process of halal slaughter, a strange smell can only be an indication of the meat going bad, or not being slaughtered in the correct manner.
However sometimes, if meat has been vacuum packed, it can release a strong odour - This is usually not reflective of the quality of the meat. You can find out more about this by clicking [here]
It has become quite easy to find halal meat in the UK. In fact, there are also many halal meat suppliers online now. Due to the popularity of halal meat, there are organizations which take lead in determining whether the process of the halal meat is up to standard and adhering to the Islamic guidelines. You can always ask your Halal meat supplier which organization they are approved by and then conduct relevant research on the organization. Here at ‘That Fat Cow’ we obtain our meat from Halal suppliers which have been approved by organisations to adhere to the Islamic guidelines of Halal meat.
]]>Halal, derived from the Arabic word for "permissible," holds significance in Islamic dietary laws. This guide explores the distinctive characteristics of halal meat production and why some individuals prefer it over conventionally sourced meat.
Halal meat is meticulously prepared by butchers adhering to specific guidelines outlined in Islamic law. The process involves a prayer before slaughtering the animal, emphasising the importance of humane treatment and ethical practices in the production of halal meat.
In contrast, conventional meat may be produced by non-Muslims without adherence to specific guidelines for slaughter or preparation. Various methods, including stunning and the use of electrocution, gas, or captive bolt guns, may be employed in the slaughter process.
While differences exist in the preparation and guidelines of halal and conventional meats, the choice ultimately depends on individual preferences and values. Whether driven by religious, ethical, or health considerations, consumers should prioritise sourcing meat from trusted suppliers adhering to proper guidelines.
At That Fat Cow, we take pride in offering high-quality halal meat online. Our products adhere to stringent standards, ensuring customer satisfaction. Trust us as your reliable source for premium halal meat, where quality and adherence to ethical practices are our top priorities.
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The Dry Ageing Process
To break it down in the most simple of terms, dry ageing is essentially a controlled decomposition of meat. Yes, we’re talking about decay. Don’t let that scare you off, though. The dry ageing process causes moisture to be drawn out of the meat, resulting in a stronger and deeper beef flavour. It also forces the natural enzymes in the beef to break down the connective tissues in the meat, resulting in a much more tender product.
How Does It Work?
Dry ageing works by hanging whole carcasses or slabs of beef upside down in a carefully controlled room with expensive equipment that keeps the environment at precise temperature and humidity levels. As the moisture releases from the meat in the dry ageing process, the beef shrinks significantly in size. Aside from being superior in flavour and tenderness, this is one of the reasons that dry aged beef is more expensive.
The dry ageing process causes two important things to happen: enzyme breakdown and water loss. The former is what gives the beef its exceptionally tender texture, while the former is what intensifies the flavour. You can find beef on the market that has been dry aged for anywhere from 7 to 120 days, but we firmly believe that 28 days is the optimal amount of time to produce the best dry aged beef. In our experience, this is the time necessary to create the most flavourful end product.
How Does Dry Aged Beef Not Spoil?
If the dry ageing environment is too humid, not humid enough, too hot, or too cold—it could spoil. This is why dry ageing needs to be such a precise process. Additionally, bacteria thrive on moisture and can’t survive without it. So, in addition to maintaining a stable environment, the last key to preventing spoilage is steady air flow. Ventilation prevents bacteria from forming on the meat throughout the dry ageing process, keeping it entirely safe to eat. The outer layer of the beef turns to a dark, dry exterior which is trimmed off before cooking, leaving behind the tender and delectable insides.
Dry Age vs. Wet Age vs. Matured: What Do They All Mean?
So now you understand how the dry ageing process works, but what are these other terms? ‘Wet age’ and ‘matured’ are tossed around frequently when discussing the beef ageing process, but how do they differ from dry ageing? To put it simply, one is an alternative form of ageing and the other is simply another word for aged beef.
Wet Ageing
This is the most common ageing process because it’s both faster and more cost-efficient than dry ageing. Wet ageing involves vacuum sealing the beef in its own juices, a mix of myoglobin and water. This process is entirely hands-off and typically takes between 4 and 10 days. The resulting product is tender, but lacking in the rich depth of flavour that the dry ageing process is known to produce. Because it’s aged in its own juices, wet aged beef is also known to have a slightly metallic taste. Keep in mind, you get what you pay for.
Matured
Matured beef is a term used to describe any beef that has gone through an ageing process, whether it was dry or wet aged. More often than not, if beef has been dry aged then it will specifically denote that, rather than just using the term ‘matured.’ This is simply an all-encompassing term to explain meat that has been aged in some way.
Does Grass Fed Matter?
You’ve probably heard the term, ‘you are what you eat.’ Well, this applies to the animals you eat as well. Grain-fed cows are fed diets of corn and soy. Many companies that use grain-fed diets are also known to pump their cows with antibiotics and growth hormones. The food a cow eats has a significant impact on its nutrient composition, which in turn affects both its flavour profile and the health benefits it provides. Grass-fed cows, in most cases, are fed more natural diets and are typically free of antibiotics and growth hormones.
That isn’t to say that all grain-fed beef is bad—quite the opposite, actually! All it means is that you should read the labels on any beef product you buy to ensure that it fits the standard you’re looking for. There are many companies who sell high quality grain-fed beef without any antibiotics or growth hormones. For example, here at That Fat Cow we are very serious about the humane treatment of animals. We take great care to ensure that all of the beef we source comes from farms where cows are treated 100% humanely, fed vegetarian diets, and are never given antibiotics or hormones. Healthy cows are tasty cows!
Why is Dry Aged Beef Better?
If quality is something that matters to you (and it should), then it’s no question that dry aged beef is better than fresh cut beef. It’s richer in flavour and more tender in texture. If you want a slab of beef that cuts like butter, one with melt in your mouth flavours that will impress all your friends, then you’re going to want dry aged beef.
However, as is often the case, there is one exception to the rule. Because of the incredibly high fat content of wagyu beef, this is the one type of beef that should never be dry-aged. If you ever see a product advertising dry-aged wagyu, I would steer clear.
Where to Buy Dry Aged Beef
Here at That Fat Cow, all of our beef is carefully selected from only the best farms from around the world. We dry age our own grass-fed UK beef and source premier grain-finished steaks from the US, Chile, Australia, and Japan. The extraordinary quality of the beef is evident in every bite and is something we deeply pride ourselves on. We only sell grass-fed and humanely-raised beef, as this is the beef that produces the richest and deepest flavours. If you’re looking for the best dry aged halal beef in the UK, we’ve got you covered.
While you may have gotten decent beef from the supermarket or your local butcher in the past, it’s time to level up. You deserve nothing but the best, so take a look at our extensive product selection and get ready to kick your beef game up a notch.