Wagyu cured meat is one of the finest products due to its flavor, tenderness, and unique juiciness. In this post, we'll tell you in detail about this unique meat, its benefits, and where you can eat it in Mallorca, a pioneer in introducing this cut to Spain.
What is Wagyu beef?
Cecina is a type of dehydrated meat that is a classic of Spanish food. for over 2,000 years. The Latin origin of the word means "dried meat," and its first preparations were made in the province of León, due to its cold, dry climate.
Although there are several types of jerky, the best known are beef, pork, goat, horse, and venison. This time, we'll talk about Wagyu jerky, one of the star breeds of beef in gourmet cuisine.
It is important to note that Until a few years ago, the original Wagyu beef had not arrived in Spain., due to the export ban imposed by Japanese authorities. Previously, meat consumed was crossbred with European breeds.
Wagyu beef is a product obtained from this breed of cattle of Japanese origin, which is notable for its large size and high proportion of intramuscular fat, which gives the food a unique flavor.
There are four varieties of Wagyu delimited according to the production area, lineage and breeding method: Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn. The black lineage is subdivided into four branches: Totori, Tajima (to which the famous Kobe belongs), Shimane and Okayama.
How is Wagyu beef jerky made?
The process of making cecina consists of six phases: shaping, salting, washing, settling, smoking, and curing. All stages last a total of 7 to 22 months.
- Profiling: the moment in which the different pieces are shaped before being salted.
- Salting: its purpose is to incorporate sea salt into the muscle mass to dehydrate the pieces and promote preservation.
- Washing: In order to remove excess salt that adheres to the surface, the pieces are washed with water.
- Setting: the pieces are hung in the air at the lowest possible temperature so that the pieces acquire greater consistency.
- Smoking: Oak wood or charcoal is used to smoke the pieces. This phase lasts approximately two weeks.
- Curing: This is the drying phase in which the pieces are hung in places where temperature and humidity can be controlled.
The result is shiny, cherry-colored slices characteristic of Wagyu beef, with a juicy texture and notes of nuts and butter that melt in your mouth.
Main cuts of Wagyu
There are three main cuts from which the best Wagyu jerky can be made: the loin, the sirloin, and the ribs.
Among the main cuts is the famous Wagyu sirloin from Japan. This cut, coming from an underused area of the beef and containing little connective tissue, provides a perfect balance of tenderness, tenderness, and succulence.
Secondly, we find the Wagyu sirloin, a select cut that is attached to the loin and next to the ribs. Like the previous cut, it's a muscle that doesn't work much, making it even more tender.
Finally, the third notable cut is the Wagyu ribs. The contact with the bones gives them a unique flavor and great juiciness. They're ideal for slow cooking.
While each person tends to have their own preferences when it comes to choosing their favorite cut, you should have no doubt that any of these cuts will surely far exceed your expectations. Wagyu beef is considered as one of the best meats in the world by the great gastronomic critics.
Benefits of Wagyu beef
When we refer to Wagyu beef we automatically think of its quality and delicious flavor, but we must know that it also It provides great benefits and nutritional properties to our health.
It has a high content of iron, calcium, phosphorus and B vitamins. Qualities that help improve blood circulation in the body and prevent fatigue and aging.
It is also recommended to combat anemia and diabetes due to its high zinc content, a mineral that helps regulate insulin in the body.
It has high levels of omega 3,6 and other fatty acidsThese components, which are highly beneficial for the brain and blood pressure control, are also found in foods such as salmon, walnuts, and chia seeds.
In turn, Wagyu beef is very rich in monounsaturated fatty acids that help reduce bad cholesterol and prevent cardiovascular diseases.
Another benefit is its contribution of conjugated linoleic acid (CLA), which regulates cholesterol and helps fight cancer. Wagyu is the food that contains the highest amount of CLA per gram, even 30% more than other meats.
It's worth noting that the infiltration between the muscle fibers, the curing process, and the preparation ultimately provide that intense flavor, with a slight sweet touch, which makes this meat a unique and unparalleled sensation on the palate.
Where to try a plate of Wagyu cured meat in the Tramontana mountains
Okay, now for the most important part: it's time to taste and savor this luxurious dish. At Es Guix, you'll find the ideal place to experience traditional Mallorcan cuisine in the heart of the Serra Tramontana mountains.
A great option for a romantic date or for those who enjoy a restaurant with a terrace that invites you to enjoy a special moment surrounded by nature. Don't delay in making your Make a reservation at the restaurant in the Tramontana Mountains.
