JAKARTA, KOMPAS.com – Long before it is served on a plate, processed beef requires a long process to produce a tender and tender texture juicy.
The process starts from the farm. During farming, beef-producing cows must be given the right feed, in order to produce the desired meat texture.
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If you look at the types of imported cattle feed in general, there are two different types that are widely known, namely grain fed aka grain-eating cows, as well grass fed or grass-eating cows.
Regardless of the country of origin of imported beef, such as Japan, America and Australia, the quality of the meat actually depends on the type of feed.
“From any country, there must be the best meat, depending on the quality (grades) alone,” said Corporate Executive Chef Justus Steakhouse, Gustaf Djaja when met Kompas.com at Justus Steakhouse Asthana Kemang, Tuesday (7/1/2025).
Quoted from Kompas.comWednesday (31/8/2022), the difference between grass-fed cows and grain-fed cows lies in taste and color.
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Beef illustration.Beef color grass fed tends to be dark red, meanwhile grain fed shows the pattern marbling clearly.
After cooking, beef grain fed has a very visible marbling texture with more color soft.
As for beef grass fed has an almost invisible marbled flesh composition (marbling) that fills the meat space.
“Because breeding, “The way they raise cows on each farm is different, none of them are the same so the results are different,” said Gustaf.
Apart from feed, other factors that influence the quality of imported beef come from slaughtering, packaging and shipping.
“It could be that the way the meat is treated is correct, but the delivery and packaging are uncertain how long it takes on the road, so the quality is different,” continued the former five-star hotel chef.
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