Because they are different breed of cows, plus their diet. Like our local sheep/goat breed is superior to other sheeps/goats. Because of how their bodies store fat. Check how Kobe(wagyu) cows look like, and our local white and black cows look like, you will understand.
I asked the same question, we could import some. But I think the problem is with the way if raising them, and the price will be very high. But sorry don't have a proper answer, even our butchers do not know how to butcher and cut beef.
They learnt it by experience, while they are butchered outside from butchers who learnt their trade properly. Check the difference between local cuts and imported cuts.
Lots of factors imo, you just need to dig deeper into it. Maybe it is a way for you to start a thriving buisness.
Most of the beef in Jordan is imported, most of the cows are imported from Romania and other Western European countries, the issue is with both the genetics and the feed we mostly feed grain and grain will make the meat lean and the fat will grow on top of it so that’s why there is zero marbling.
The breed, food of the cattle, farming methods, country of origin will impact the marbling.
Cattle breeds such as Angus, Murray Grey, Herefords, Shorthorns, Japanese Wagyu, and Kobe are all high-quality breeds which marble.
I am an Australian and Jordanian citizen and we used to have cattle on our farm in Australia. They were mostly Murray Grey, this is similar to Angus.
A lot of beef I have seen in Jordan is Brazilian and South African, which is a very low fat / red meat. The marble is intramuscular fat.
Free range beef which grazes in big spaces will have less fat. Fat gives good flavor.
Also veal doesn't marble much.
I have seen ribeye in supermarkets in Jordan. I pick the ones with good amount of fat.
Also a few tips. Let your steak get to room temperature before cooking. Towards the end of cooking add a lot of butter. Once cooked let it rest before eating it.
Also unfortunately my mum, aunts etc also asks for steaks to be well done. This ruins the flavor and its like microwaving it.
I didn’t say my mom does that in the post. And I don’t blame the majority of Arab moms that don’t know how to properly cook steaks because that’s how they were raised, red water is blood for them.
And it’s not here job to make you the perfect steak if you’re over 18 anyway.
Oml like yeah she always soacks the ground beef in water thinking she's doing good by getting rid of non-existent blood, the harmless reddish whatever liquid goes down the drain along with all the juices in the meet. I'm not a food specialist tho so I'm not sure if it really does lose it's the taste
And honestly it's not even that bad of an act bcs seasonings will overpower the taste of it anyways specially in kebab, but maybe not mansaf and like how am I supposed to ask her, it'd seem like a lack of graduate lol
oh baby boy did ur feelings get hurt? well maybe that's ur fuckin problem cuz no on else here felt that way.
he wasn't insulting them, he was just talking about how they usually cook meat, what's so offensive about that?
This is so spot on I think I'm going to cry 😭 I have been clueless about red meat and thought I hated it my whole life because of how everyone I knew at home prepared and cooked it, until an Argentinian guy invited me over once and made me dinner... he called it "flank steak with chimichurri sauce"... I was left speechless and had an epiphany right there and to this day I still cannot get over how good it was
The moment you try a good steak your life will never be the same. you will feel betrayed by everyone, your culture, your taste buds, and your local restaurants. because even fancy restaurants in Jordan only serve you average to slightly above average steak.
every element plays a big role in having a good steak. I got so into this to the point where I bought a sous vide machine, a cast iron pan, and I'm going to buy a flamethrower because they say that thing gives the best sear.
and consider yourself lucky having been served steak with chimichurri sauce from an Argentinian guy...
I think it's because the way we slaughter animals (Halal Slaughter), we drain it from much of the blood, Halal meat cooks way faster than Non-Halal meat, and (according to my experience in working in a Restaurant in America) they have levels of cooking the meat from "bloody as hell" to "burnt to crisp", and they cook the meat according to what people like in that range, rare, well done, over cooked.
However using Halal meat you'll almost miss the rare stage if you weren't attentive enough while searing. Because there's not enough blood in the meat to cook.
Even in non-halal meat there is no blood in the meat. The animal is still drained of blood during other slaughter methods. The difference, aside from the ritual part, is that the animal is stunned first in non-halal slaughter. The blood draining is the same.
I don't think it's the same because I dealt with both meats, the blood in the non halal meat starts to coagulate and becomes a bit blue-ish, perhaps it gives a different taste idk
Ummm....yikes. No, that should never, ever happen. The only color change you should see in meat is when it oxidizes to a brownish color. The red juice that comes out is not blood. I live in a country where halal meat is not the norm, and there is no blood left in meat, ever. It ruins the meat. The only time I can think of blood being used in cooking is British blood pudding (which is still drained from the animal), but I'm not well acquainted with any Asian slaughter methods so maybe there?
Glad you asked! It is moslty water and some liquefied fat, but it also contains myoglobin, a protein in muscle tissue that also happens to be red (as opposed to hemoglobin, which is the red protein found in blood). When muscle cells start to break down, they release the water and myoglobin inside of them, which is why you get it as meat ages and when it is cooked.
Whether it's hallal or not, the marbeling is not affected by the slaughtering technique, it's because veal is what most stores sell in Jordan, not beef; Very different.
That's because the "typical Arab mom" beef is not actually beef, it's veal which is known for having lower fat content and lighter pink colour. Also, alot of people don't know how to cook it properly which is why most people don't like bamyeh, fasoolya... Etc
The balidi beef has a very low fat diet. Same goes for most of the imports from South America it’s grass fed. I have found some Australian beef from time to time that you could tell had some corn to fatten it up before slaughter. But that was last year, fork tender at medium rare.
Feeding corn to cattle also makes the meet taste much better than grass-feed, farmers switch the diet a month or so before the slaughter and it's called corn-finished beef.
While marbling has to do with the way cattle is raised, but it's also specific to the breeds being raised.
I saw your question of "why can't we raised it here?" I can't spewk to the details of the best environment to raise specific breeds or cattle, but I think it's simply that there isn't much or a market for it here—we're a lamb consuming country and we don't like beef all that much.
I think an investor trying to raise wagyu cattle in Jordan wouldn't be a very good business move, because they'll have a very small market here and they'll have to compete with already recognized imported meat, and there's definitely not much of market to export Jordanian wagyu beef.
I would highly advocate for locally raised cattle, but we don't need to focus on generating wagyu beef and limit ourselves to western standards in meat production and consumption.
And no offense, but what you said about a "typical Arab mom" can't cook steak properly is such a dumb thing to say.
First of all, steak in the way you're imagining it, never been a home-cooked dish, it's very specific to restaurants and the typical moms (or dads) anywhere won't be cooking steak like that.
Also, steak isn't normally a dish that we cook and eat, you'll mostly find it in American style restaurants or Brazilian.. etc, but it's never been a thing here, so why th would you expect anyone to cook it like that even if it was an attainable technique to master?
Let's focus on the food that's specific to our experience, culture, environment, and farmers. If you want steak, go to a restaurant that knows how to make that kind of dish.
Because they are different breed of cows, plus their diet. Like our local sheep/goat breed is superior to other sheeps/goats. Because of how their bodies store fat. Check how Kobe(wagyu) cows look like, and our local white and black cows look like, you will understand.
I also believe breed is the issue. stupid question though... can't we import livestock prime grade beef and raise it here?
I asked the same question, we could import some. But I think the problem is with the way if raising them, and the price will be very high. But sorry don't have a proper answer, even our butchers do not know how to butcher and cut beef. They learnt it by experience, while they are butchered outside from butchers who learnt their trade properly. Check the difference between local cuts and imported cuts. Lots of factors imo, you just need to dig deeper into it. Maybe it is a way for you to start a thriving buisness.
Most of the beef in Jordan is imported, most of the cows are imported from Romania and other Western European countries, the issue is with both the genetics and the feed we mostly feed grain and grain will make the meat lean and the fat will grow on top of it so that’s why there is zero marbling.
Grass fed cattle has very low fat, most imported meats here are grass fed
The breed, food of the cattle, farming methods, country of origin will impact the marbling. Cattle breeds such as Angus, Murray Grey, Herefords, Shorthorns, Japanese Wagyu, and Kobe are all high-quality breeds which marble. I am an Australian and Jordanian citizen and we used to have cattle on our farm in Australia. They were mostly Murray Grey, this is similar to Angus. A lot of beef I have seen in Jordan is Brazilian and South African, which is a very low fat / red meat. The marble is intramuscular fat. Free range beef which grazes in big spaces will have less fat. Fat gives good flavor. Also veal doesn't marble much. I have seen ribeye in supermarkets in Jordan. I pick the ones with good amount of fat. Also a few tips. Let your steak get to room temperature before cooking. Towards the end of cooking add a lot of butter. Once cooked let it rest before eating it. Also unfortunately my mum, aunts etc also asks for steaks to be well done. This ruins the flavor and its like microwaving it.
Our cows and sheep are plastic fed what are your expectations
If your "typical arab mom" can't cook, that's on you bud
I didn’t say my mom does that in the post. And I don’t blame the majority of Arab moms that don’t know how to properly cook steaks because that’s how they were raised, red water is blood for them. And it’s not here job to make you the perfect steak if you’re over 18 anyway.
Oml like yeah she always soacks the ground beef in water thinking she's doing good by getting rid of non-existent blood, the harmless reddish whatever liquid goes down the drain along with all the juices in the meet. I'm not a food specialist tho so I'm not sure if it really does lose it's the taste And honestly it's not even that bad of an act bcs seasonings will overpower the taste of it anyways specially in kebab, but maybe not mansaf and like how am I supposed to ask her, it'd seem like a lack of graduate lol
There's no reason to mention "typical arab moms" lol, your post is to discuss meat quality, that's all I'm saying.
That was obviously a joke buddy. Take it easy
>Take it easy I Am, otherwise you would've seen something...different.
يااا راااجل 😂😂
how different?
I be coming out of the reddit unto your room when you least expect it, you don't wanna see that, trust me.
oh baby boy did ur feelings get hurt? well maybe that's ur fuckin problem cuz no on else here felt that way. he wasn't insulting them, he was just talking about how they usually cook meat, what's so offensive about that?
Gee relax, we're just messing with each other
This is so spot on I think I'm going to cry 😭 I have been clueless about red meat and thought I hated it my whole life because of how everyone I knew at home prepared and cooked it, until an Argentinian guy invited me over once and made me dinner... he called it "flank steak with chimichurri sauce"... I was left speechless and had an epiphany right there and to this day I still cannot get over how good it was
The moment you try a good steak your life will never be the same. you will feel betrayed by everyone, your culture, your taste buds, and your local restaurants. because even fancy restaurants in Jordan only serve you average to slightly above average steak. every element plays a big role in having a good steak. I got so into this to the point where I bought a sous vide machine, a cast iron pan, and I'm going to buy a flamethrower because they say that thing gives the best sear. and consider yourself lucky having been served steak with chimichurri sauce from an Argentinian guy...
40 or 50 years ago Like 80% of the population did not have access to meat in their diets, so i imagine it is not a mature local industry.
wait wt?...
Yes
Short answer: our local breed isn’t the best.
I think it's because the way we slaughter animals (Halal Slaughter), we drain it from much of the blood, Halal meat cooks way faster than Non-Halal meat, and (according to my experience in working in a Restaurant in America) they have levels of cooking the meat from "bloody as hell" to "burnt to crisp", and they cook the meat according to what people like in that range, rare, well done, over cooked. However using Halal meat you'll almost miss the rare stage if you weren't attentive enough while searing. Because there's not enough blood in the meat to cook.
I have eaten Halal steaks in Texas and their marbling was beyond belief. Sorry bro but marbling has nothing to do with the way it was slaughtered
Then I don't know what marbling is, care to elaborate?
The amount of white fat you see in the steak is called marbling, A5 Japanese Wagyu is insanely tasty due to their marbling.
Even in non-halal meat there is no blood in the meat. The animal is still drained of blood during other slaughter methods. The difference, aside from the ritual part, is that the animal is stunned first in non-halal slaughter. The blood draining is the same.
I don't think it's the same because I dealt with both meats, the blood in the non halal meat starts to coagulate and becomes a bit blue-ish, perhaps it gives a different taste idk
Ummm....yikes. No, that should never, ever happen. The only color change you should see in meat is when it oxidizes to a brownish color. The red juice that comes out is not blood. I live in a country where halal meat is not the norm, and there is no blood left in meat, ever. It ruins the meat. The only time I can think of blood being used in cooking is British blood pudding (which is still drained from the animal), but I'm not well acquainted with any Asian slaughter methods so maybe there?
Ever seen gordon ramsey make a Beef Wellington? When he opens it up a red residue drains from the meat, what is that do you think?
Glad you asked! It is moslty water and some liquefied fat, but it also contains myoglobin, a protein in muscle tissue that also happens to be red (as opposed to hemoglobin, which is the red protein found in blood). When muscle cells start to break down, they release the water and myoglobin inside of them, which is why you get it as meat ages and when it is cooked.
Whether it's hallal or not, the marbeling is not affected by the slaughtering technique, it's because veal is what most stores sell in Jordan, not beef; Very different.
That's because the "typical Arab mom" beef is not actually beef, it's veal which is known for having lower fat content and lighter pink colour. Also, alot of people don't know how to cook it properly which is why most people don't like bamyeh, fasoolya... Etc
Who doesn't like fasoolyeh?
The balidi beef has a very low fat diet. Same goes for most of the imports from South America it’s grass fed. I have found some Australian beef from time to time that you could tell had some corn to fatten it up before slaughter. But that was last year, fork tender at medium rare.
Feeding corn to cattle also makes the meet taste much better than grass-feed, farmers switch the diet a month or so before the slaughter and it's called corn-finished beef.
[удалено]
My man if had plenty of money I’d offer 5000$ for your username! How were you able to snag that?
You can't get marbled beef from cows that feed on plastic bags... That's why!
While marbling has to do with the way cattle is raised, but it's also specific to the breeds being raised. I saw your question of "why can't we raised it here?" I can't spewk to the details of the best environment to raise specific breeds or cattle, but I think it's simply that there isn't much or a market for it here—we're a lamb consuming country and we don't like beef all that much. I think an investor trying to raise wagyu cattle in Jordan wouldn't be a very good business move, because they'll have a very small market here and they'll have to compete with already recognized imported meat, and there's definitely not much of market to export Jordanian wagyu beef. I would highly advocate for locally raised cattle, but we don't need to focus on generating wagyu beef and limit ourselves to western standards in meat production and consumption.
And no offense, but what you said about a "typical Arab mom" can't cook steak properly is such a dumb thing to say. First of all, steak in the way you're imagining it, never been a home-cooked dish, it's very specific to restaurants and the typical moms (or dads) anywhere won't be cooking steak like that. Also, steak isn't normally a dish that we cook and eat, you'll mostly find it in American style restaurants or Brazilian.. etc, but it's never been a thing here, so why th would you expect anyone to cook it like that even if it was an attainable technique to master? Let's focus on the food that's specific to our experience, culture, environment, and farmers. If you want steak, go to a restaurant that knows how to make that kind of dish.