Recently, the South Korean "beef controversy" ended with an agreement to only import beef from cattle under 30 months of age. Although the controversy is over, many consumers are left wondering: is beef from cattle under 30 months of age better in quality? Beef from cattle around 30 months old is considered best.
"Age is one of the three indicators for beef grading, which shows its significant impact on meat quality," explained Associate Professor Zhao Gaiming of the Food Science College at Henan Agricultural University. "In international standards, two and a half years old is the optimal age for beef, and meat quality declines noticeably after three years. This also applies to mutton. The decline in quality is mainly reflected in texture and digestibility, with no significant change in nutritional value."
"Like all meats, prolonged feeding reduces protein and moisture while increasing fat and cholesterol," explained Professor Liu Taiyu from Zhengzhou Animal Husbandry and Veterinary College regarding the nutrition of older beef. This is generally not an issue with other meats. "Typically, pigs are raised for about 9 months, and poultry like chickens for two to three months or even less before being sold."
So, is the younger and more tender, the better? No, says Liu Taiyu. "If not raised for a sufficient time, the meat lacks adequate nutrition. High-quality, premium beef requires the cattle to reach a certain age. Between two and a half and three years old, fat can deposit between muscle fibers, creating the 'marbling' seen on a cross-section, which results in better texture."
The South Korean beef controversy mentioned that due to the risk of mad cow disease, beef from cattle over 30 months old was banned from import. Does this mean beef from older cattle is less safe?
Liu Taiyu's explanation reassured consumers. He said: "The incubation period for mad cow disease is very long, typically over 30 months before a diagnosis can be confirmed. However, the bacteria that cause it are heat-sensitive and can be killed by common pasteurization. As long as beef is thoroughly cooked, the bacteria can be eliminated. Chinese cooking methods are generally safe in this regard."
So, how do you select fresh, tender beef? Liu Taiyu suggests: first, look for fine and tender muscle fibers.
Second, check for a bright red color; meat from younger cattle is paler. Meat that appears dark or black may have had issues during storage.
Also, be careful not to select injected water beef. Press the meat; if water seeps out, it has been injected. Injected beef has a brighter color, so avoid beef that is overly vibrant. Zhao Gaiming also offered good advice:
When buying beef, look at the fat between the muscles. More fat with a marbled, snowflake-like distribution is better.
China's beef grading standards were promulgated in 2005, and technical personnel are currently being trained. In the near future, consumers will be able to buy beef by grade without having to judge it themselves.
Different parts require different cooking methods. Good beef is bright red, glossy, firm, and has fine muscle fibers. The fat is firm and white or off-white. Older beef is purplish-red and does not cook as well as tender beef.
Chuck: Located near the neck on the back, the meat is relatively tender and suitable for roasting and stir-frying.
Ribeye: Located on the back, equivalent to a pig's "spare ribs," usually used for roasting or braising. It can be cooked with or without the bone.
Tenderloin: Equivalent to the pork tenderloin, the meat is very tender. It becomes even more tender after being refrigerated for a day or two.
Brisket: Equivalent to a pig's belly (pork belly).
Shank: The front part of the cow, suitable for stewing or braising.
Round: The leg of the cow, suitable for braising or stewing.