With a deep understanding for exceptional meats, including grading systems, marbling and the breeding environment, executive chef Hisao Ueda of TakaHisa Japanese Restaurant has made a name for himself in the culinary world. Here, he share his expertise on how to source the finest meats.
What should a purchasing manager of a restaurant or hotel look for when purchasing Japanese meat?
Japan boasts over 320 varieties of beef, each distinguished by unique characteristics and quality standards. Therefore, evaluating Japanese beef involves considering several critical elements. One of the foremost aspects is the grading system, which assesses factors like marbling, meat color and texture.
Additionally, the Beef Marbling Standard (BMS) is particularly important, as it quantifies the intramuscular fat content. This standard significantly contributes to the beef’s flavor and tenderness. Furthermore, the diet of the cattle plays a significant role; premium Japanese beef often comes from cattle fed on a carefully curated diet.
Moreover, the breeding environment is another crucial factor, encompassing the cattle’s living conditions and overall welfare. Collectively, these elements ensure the superior quality and distinctiveness of Japanese beef. Consequently, Japanese beef is a culinary delicacy highly prized both in Japan and around the world. Understanding these factors helps in appreciating the meticulous care involved in producing such exceptional beef.
How can you identify premium-quality meat?
To be honest, it’s not easy. Ensuring the quality of beef involves a hands-on approach and thorough understanding. Therefore, one of the essential steps is visiting ranches to observe the conditions firsthand. Seeing the environment where the cattle are raised provides valuable insights into their welfare and living standards. Additionally, touching and interacting with the cows allows for a better assessment of their health and treatment. Furthermore, it’s crucial to find a reliable producer who maintains high standards of care and quality.
Building relationships with trustworthy producers ensures that the beef comes from a source committed to excellent breeding practices. This direct involvement helps in making informed choices and appreciating the effort put into raising high-quality cattle. Consequently, by doing so, one can truly understand and ensure the exceptional standards of beef production, resulting in a better end product for consumers.
What are the latest trends in cooking meat?
Low-temperature cooking is an exceptional culinary technique. Indeed, it allows meat to retain its full flavor while preserving its texture and tenderness. By cooking at lower temperatures for extended periods, the meat is evenly cooked. This prevents overcooking on the outside and undercooking on the inside. Additionally, this method ensures that the natural juices are sealed in, enhancing the meat’s taste. Furthermore, low-temperature cooking maintains the meat’s texture, ensuring it remains soft and succulent. It’s a gentle cooking process that respects the integrity of the meat. Thus, it brings out the best in its natural qualities. This technique is particularly beneficial for premium cuts, where preserving flavor and texture is paramount.
Overall, low-temperature cooking is a remarkable method. It enhances the culinary experience by delivering perfectly cooked, flavorful and tender meat every time. Therefore, it’s a technique that truly elevates the quality of the final dish.
What is your favorite cut/brand of meat?
Kobe beef is renowned for its exceptional quality and flavor. Additionally, the fat in Kobe beef is not overly rich. This makes it easy to eat and highly enjoyable. Each part of the cow is best suited to specific cooking methods. This allows for a variety of delicious preparations from a single animal. This versatility means that every part of the cow can be savored. Each offers a unique texture and taste. When you have confidence in your purchase, you can appreciate every cut of Kobe beef. From tenderloin to ribeye, all are prepared using the most suitable cooking techniques. Diversity in texture and flavor ensures that every bite is delightful.
Kobe beef’s ability to be cooked and enjoyed in various ways underscores its status as a culinary treasure. Thus, it provides a rich and varied dining experience. This highlights the quality of every part of the cow, making it truly exceptional.
