Masterclass: Beef up your knowledge of meat

Every Wednesday, Azania Mosaka and a guest treat listeners to an hour long informative - and sometimes fun -lesson on just about any topic under the sun.

This Wednesday, Mosaka introduced listeners to a beef aficionado, who goes by the name of Steve Maresch.

Maresch has a passion for debunking the myths surrounding this precious protein.

Here is what we learned from Maresch

What is marbling?

Marbling is the tiny white flecks of intra-muscular fat found inside the meat.

Steve Maresch, Founder, Ultimate Beef

Why should beef not be well done?

Over cooking meat causes the muscle fibres to contact, making the meat tougher. With the ageing process there is a weight loss (the meat juice) and the grilling cause’s further juice loss. Therefore a well done steak will result in a further 60 % loss on the steak.

Steve Maresch, Founder, Ultimate Beef

Is there fat in fillet?

Yes, intramuscular fat. The fat levels are lower than other cuts.

Steve Maresch, Founder, Ultimate Beef

Why do we age our beef?

First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which results in more tender beef.

Steve Maresch, Founder, Ultimate Beef

Listen to this sizzling masterclass here:


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