Wagyu meat is known worldwide for its excellent intramuscular marmoration (greasy grease) and its intense, extraordinary and juicy taste. The meat is classified according to the Japanese system, based on its degree of marmoration and the purity of its genetic line (scale 1 to 10). In Spain is being raised under the name Wagyu Iberian.
Its flavor is soft, a bit sweet, and its color red. Some people compare it to a mixture of beef and veal. Nutritionally this meat has very little fat and a low level of cholesterol, so it is very interesting from a dietary point of view. It also contains more vitamin B than beef or chicken.
The meat of higher quality is the one that comes from the calf, which is sold as prime beef and the rest as second meat to chop. Because it is a lean protein, ostrich meat is cooked faster. It can be eaten as fillets, medallions or ground. It should be consumed immediately after its preparation, since if it is stored it hardens considerably.
La carne del angus es muy nutritiva, con muy poco veteado graso y posee una insuperable terneza y una excelente paladar.
Elk meat, when hunting, has a very dark brown color. It is tender, balanced, elegant and with herbaceous aroma.
The antelope meat is dark red. It has a tender and compact texture and an intense taste that lingers on the palate.
The bison meat is dark red and its fat is extramuscular. It has a loose and tender texture. The taste is balanced, entering smoothly and gaining power progressively. Those who have tried bison meat say that it is mild and its flavor is similar to beef, but a little sweeter. Since it is very lean, the experts in its preparation say that a fire less strong than the one of the beef is needed. They recommend that the entrecote of bison do not cook after a medium or medium red. If on the contrary, the consumer likes the meat well cooked, they can prepare it in stew. Beef steak is a great alternative to other types of meat, especially when comparing nutritional data. In 100gr of “beefalo” bison meat, we found 55mg of cholesterol and 3gr of saturated fat. This fat content is lower than that which contains meats such as pork, beef and chicken. This meat also contains more iron and vitamin B12 than those mentioned above. The National Bison Association urges the use of the bison name to differentiate the American buffalo from the Asian water buffalo, and the African buffalo (known in English as “African Cape”). The American buffalo is not an authentic buffalo. Its scientific name is bison and belongs to the family of cattle along with cattle. The bull bison is the largest native animal in North America. When standing, the male can reach 182 cm on the hump and weigh more than a ton. These are strong and aggressive, they can jump as well as deer and wild horses, and break the gates that could trap other livestock. The name in English “beefalo” is used for animals that are 3/8 part bison and 5/8 parts cattle. (It is the natural result of crossing bison and cattle, but their offspring are sterile. This has taken years of research to develop this breed). The advantages of this cross are fertility and easy delivery. The “beefalo” gains a lot of weight with an economic feed and high in forage, and are vigorous animals. Meat produced has 18- 20% protein compared to 10% regular beef, and has 5-7% fat compared to 25-30% in beef. Sources consulted: www.fsis.usda.gov (Bison meat “beefalo”, characteristics, methods of breeding and feeding). www.fsis.usda.gov (Bison meat “beefalo”, characteristics, methods of breeding and feeding).
The species “Bubalus bubalis” includes nineteen breeds. Three of the most important, from the economic point of view are: Mediterranean (70%), Murrah and Jafarabadi. All three are of dual purpose (milk and meat) and sometimes triple (work).
As for the appearance, the buffalo meat is lean and somewhat darker than that of beef. The buffalo meat is deep red and compact in texture, since there is no fat (what in beef is known as marble). Its fat is extramuscular. To taste is a meat with a powerful flavor, consistent and juicy. It has less fat than beef, must be cooked at a lower temperature.The fat is very white contrasted with the yellowish color of the adult cow. If the sacrifice is not made at the appropriate age, which the connoisseurs place between the year and a half, and the three years (18-36 months), the quality of the meat decreases in an evident way. So farms exclusively focused on the marketing of meat, carefully care for the age of slaughter, according to quality and price, this price being the same for cattle and buffalo.
In addition the cattle receive neither hormones nor antibiotics.
This protein was the sustenance of the native Americans before the Europeans arrived at their earth. Currently there are farms in the United States that produce buffalo meat under strict measures that guarantee sustainability (in 1893 there were only 300, today there are more than 200,000). To buffalo meat has a fat composition low in cholesterol, for which it is provided as “Light”. The buffalo counts among its most important characteristics with the precocity, this constitutes an advantage in comparison with the cattle, that translates in greater quantity of meat in less time and with less cost. As for the weight of adult females, the cows generally show a better performance when compared to buffaloes. The muscular development, especially of the hindquarter, is superior in buffaloes than in cattle, as in the head, legs and leather, which is notoriously greater.
As for the appearance, the buffalo meat is lean and somewhat darker than that of beef. The fat is very white contrasted with the yellowish color of the adult cow. If the sacrifice is not made at the appropriate age, which the connoisseurs place between the year and a half, and the three years (18-36 months), the quality of the meat decreases in an evident way. So farms exclusively focused on the marketing of meat, carefully care for the age of slaughter, according to quality and price, this price being the same for cattle and buffalo.
The kangaroo meat is very dark red with purple tints. It is a meat of soft texture, tender and exquisite, devoid of fat and with a high iron content. The meat of kangaroo is very similar to the one of bovine and can be served like fillet. It is a lean meat, so it does not contribute too much fat, being a good source of omega-3, zinc and iron.
The taste of zebra meat is exquisite, being a mixture between game meat and horse. Its color is pale pink.
Gazelle meat has a soft red color pulling pink. It has a very soft and tender texture to the palate, with a delicate taste that lingers in the mouth.
The reindeer meat is dark red, fibrous, compact and of great tenderness. Its taste is delicate, fine and very juicy.
The venison has a dark color characteristic of hunting, with a fibrous and muscular texture. It is a tender, fresh and elegant meat.
Crocodile and lizard meat – consumed in places like Florida and Malaysia – is very low in fat and has a high protein content. It tastes like chicken, but has a harder consistency that resembles turkey. Its nutritional value lies in that unlike chicken most of its calories derive from proteins contained by dense muscles.
The flesh of wildebeest is pink. It has a soft taste and a dense brown texture.
We are accustomed to eating proteins such as pork, beef, lamb, chicken, turkey and various fish, but there are other meats, which have been consumed for years in various parts of the world and in Spain are considered as exotic meats. As Foodie you may be interested in some, being available for consumption in Spain. These are the ones that we limit ourselves to emphasize:
OSTRICH BISON CAMEL KANGAROO GAZELLE IMPALA ZEBRA…..