A couple of times a week, red or white as long as it is of quality from pasture breeding, without hormone feed, in our diet there is meat.
The classic mental association is hamburger and steak but there are more and more fanatics of
American style,
that is of these two foods declined according to
the old school of
American steakhouses
(such as the proposal in Milan by chef Chef Eugenio Roncoroni in 'Al Mercato Steaks and Burger '): special, succulent cuts, enriched with sauces and roasted vegetables that make the experience of the moment in which we allow ourselves to eat meat a unique thing and not a normal meal.
Excluding our local 'Florentine' which has nothing to do with the iconic dishes of the steakhouse of great restaurants
of New York, Chicago and San Francisco, permeated by the American gastronomic culture of the 1950s, the two most used cuts internationally are Black Angus and
Wagyu.
The latter is the best, most prized
and, according to many, the most expensive
meat
in the world.
It has an
unmistakable marbling
, which means it has a lot of intramuscular fat.
It is this marbling that makes the meat so tender and aromatic.
The veins of fat are not unhealthy or harmful at all, quite the contrary.
This type of fat has an omega 3 and 6 constellation that is ideal for human nutrition.
This type of fatty acid cannot be produced independently by our body, so we must take it through our diet.
Compared to other beef breeds, Wagyu meat contains up to 30% more unsaturated fat.
All over the world
the Wagyu beef breed
is considered to be only one, except
in Japan, their homeland,
three different breeds are distinguished here: Japanese Black, Japanese Brown and Japanese Shorthorn.
Japanese Black is the most widespread and well-known breed outside of Japan, and has the highest degree of marbling of the flesh.
There are farms, with direct descent in many countries, from Australia to Italy itself (in South Tyrol there is the Wagyu meat of the Oberweidacherhof brand).
Wagyu is practically a cult: there is a famous chef from the Rising Sun, Hisato Hamada, who travels the world with his THE VIRTUAL STEAK PROJECT BY WAGYUMAFIA where he explains cuts, with particular use of knives and cooking.
It is often associated with
Kobe meat
, which is also of Japanese origin, and is a registered trademark for black-coated Tajima beef, reared in Hyōgo Prefecture, the ancient province of Tajima.
This is also found in Italy in selected butchers.
And then there is the
Black Angus
, whose name derives from the homonymous Scottish county of which it originates.
The origins of Angus meat are very ancient and the Angus cattle are one of the most raised in the world.
In Scotland
the Angus cattle were used both to obtain meat and for the production of milk and cheese: an emigrant brought it to America, to Kansas and from there his fortune.
One of the tastiest breeds of cattle is Aberdeen Angus.
Angus meat (or Angus meat) is certainly one of the finest around.
It is divided into Red Angus and Black Angus and the most famous is certainly the American Black Angus.
The steaks should be served at medium cooking and accompanied by Bernese sauce and aromatic herbs or by the super-classic Bbq, the barbecue.
Chef Roncoroni recommends, to make them even more unique, the dry marinade, called
dry-rub
, which is carried out with different spices, among which black pepper stands out.
The best
"burgers"
are prepared with carefully selected and freshly minced meat every day.
In Italy the meat of
Fassona Piemontese
is often used
, an excellent one, it is a very lean and extraordinarily tender meat.
Or the
heifer
meat
(it is not a breed or a cut) that is a young butchered female bovine.
In addition to the Classic, in the cuisine made in the USA, there are extra ingredients to be added, a choice such as
Cheese and Bacon
.
Everything about hamburgers here
A steakhouse meal is not complete without vegetables, offered both as an accompaniment (“Sides”) and as a real alternative to meat (“Vegetables”).
