Artificially marbled beef
I was going to buy some supposed 'ribeye' steak today (in Indonesia). However it looked weird. The marbling did not look anything like any ribeye I've ever seen.
I found it was 'Meltique' http://www.meltiquebeef.com.au/, which is some lowgrade cut of beef injected with either canola oil or beef fat. Apparently the halal version (which they had) is canola, for fears about lard or something like that.
Anyway I passed on it.
Can anyone who has bought/cooked this pass comment on the quality of the product? My instincts suggest I'd just buy regular beef without fat injected and cook it some other way. But it seems to sell large volumes in Asia. Is this available in Western countries? I'd kind of expect low-grade restaurants to use something like this to save money? But maybe it really is that disgusting?
Best Answer
"Can anyone who has bought/cooked this pass comment on the quality of the product?"
Im in Surabaya, and have working (Surabaya restaurant projects) experience with meltique steaks.
Heres my assessment of them:
When fresh off the grill, they are quite "juicy" and their general taste is "acceptable" (for its low price). However their taste degrades rapidly as they cool and I find them horribly unpalatable.
As a result, although restaurants think it is wonderful and even try to put it on their menus as "Wagyu", I will never buy it myself.
Local (Indonesian) beef is far better than meltique.
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Is Meltique beef healthy?
In short, it's basically a fat injected beef. Is it safe to eat? Yes it is safe to eat and the products are readily available in Singapore by Hokubee Australia.Is artificial marbling safe?
Over consumption of artificially marbled meat, which is injected with animal tallow, can result in overweight or obesity due to excessive fat intake. It is therefore advisable to maintain a balanced diet to avoid undue exposure to a single food ingredient.How do you make beef marbled?
Season the steak with a little sea salt, and place in a non-stick hot griddle pan or BBQ plate. For best results, sear both sides to seal in the moisture and flavour, reduce heat to medium and cook for 3-5 minutes, turning once. This will ensure the heat penetrates through the beef's marbling seams. Don't overcook it.How do they make Meltique beef?
Our Meltique Beef production process includes the removal of all bones and excess fat. Our specialised shaping process means and more standardised shape resulting in minimal yield loss when portion cutting. Our product is ready to use with no extra time-consuming work to be done in the kitchen, simply grill and serve.I injected BEEF FAT in a CHEAP Brisket, here's the results!
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Answer 2
I have made my own experiments using Transglutaminase (TG), aka Meat Glue, which is a natural enzyme that has the ability to glue protein-containing foods together.
I have recreated steaks from trim cuts, added to burgers, re-shaped hanger steak into filet mignon "coins".
From everything I've read, there is nothing unhealthy about this process.
As to doing it on a large commercial scale… I don't know if they're doing anything beyond using TG, so might be worth seeking more info.
Also, try the meat. From the photo, it looks fresh and clean. I'm sure it'd taste great.
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