It’s Tender
A Search from Antiquity
The quest for tender meat began as a search for nutrition. Early humans ate raw meat. The link between tenderised meat and nutrition was understood. Young people could chew meat well even if it is tough – their teeth performed the first step in breaking the meat structure down to facilitate better and faster digestion. Older people battled resulting in poor nutrition at a time before modern dental care. Even young people experienced better absorption of nutrients when the meat was soft.
Most meat processing techniques centred around “softening meat up”. This involved ageing it, grinding, cutting, and pulverising it. Later cooking was discovered, and the first value was in softening meat, not the flavour benefits as we normally think of it. As human culture evolved, we started associating soft meat with an enhanced culinary experience and so it became ingrained in all human cultures.
Tender Marbled Meat
Tender Marbled Meat is a progression to facilitate this age-old pursuit with the aid of modern technology. It celebrates the goodness of nature.
It is pure meat with copious amounts of fat marbling, not be confused with the Japanese Wagyu which tends to create an over-exaggerated fatty taste.
Chefs prefer it because it yields the same soft structure associated with top-quality beef. Consumers value it for the superior eating experience without the associated excessive cost of alternatives.
An astonishing meat innovation.
Tender Marbled Meat
It is excellent for making pastrami and biltong.
Biltong
Pastrami
Schnitzel
The meat is
We are currently inviting Primary Producers who want to join the growing community of Beef Producers who have this product available. Contact Eben at. . .
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