Are you a steak lover looking to try something new?
Have you heard of Meltique Beef and wondered what it is all about?
This unique type of beef has been gaining popularity in recent years, but many people are still unsure about what it actually is.
In this article, we will explore the origins and production process of Meltique Beef, as well as its taste and texture.
So sit back, relax, and get ready to learn all about this intriguing type of beef.
What Is Meltique Beef?
Meltique Beef is a type of beef that was developed by Hokubee Co., Ltd in Japan back in 1984. It was inspired by the traditional French culinary method called “Pique”, which involves introducing fats into red meat to enhance its flavor and tenderness.
Meltique Beef is marketed and labeled as “artificial marbled beef” in Singapore, but this does not mean it is fake beef. Instead, it is a process of injecting animal fat and/or vegetable oil into lean cuts of meat to simulate the appearance of marbling and improve the palatability of inexpensive cuts.
The end product of Meltique Beef resembles Wagyu, which has led some people to pass it off as a higher quality naturally marbled beef. However, it is important to note that Meltique Beef is essentially a fat-injected beef.
The Origins Of Meltique Beef
Meltique Beef originated from Japan and was developed by Hokubee Co., Ltd in 1984. The company was inspired by the traditional French culinary method called “Pique”, which involves introducing fats into red meat to enhance its flavor and tenderness.
The process of creating Meltique Beef involves injecting a fat-based emulsion into the primal muscle of lower grade raw materials. This is done using an array of hollow needles, which inject the emulsion into the meat. The liquid emulsion is made from high-quality food-grade beef fat or canola oil for Halal markets, which adds moisture, flavor, and tenderness to the original primal.
The process also provides a mechanical tenderizing effect by breaking down muscle fibers. This results in a product that has consistent tenderness throughout the beef and resembles the marbling of Wagyu beef.
Meltique Beef is not Wagyu or grain-fed beef, as it achieves intramuscular fat marbling through fat injection rather than specific genetics or grain feeding programs. The end result is a product that offers consistent tenderness and a high standard of food safety, ensured and achieved by their own patented food-processing technology and strict quality assurance system.
Meltique Beef’s raw materials are all Australian export grade and only sourced from selected abattoirs. The aim of Meltique Beef is to deliver a product that performs more like US Choice Grade, but at a considerably more attractive price point.
How Meltique Beef Is Produced
Meltique Beef is produced using a specialized shaping process that involves the removal of all bones and excess fat. This results in a more standardized shape, which minimizes yield loss when portion cutting. The lean cuts of beef are then injected with animal fat and/or vegetable oil to simulate the appearance of marbling.
The injection process occurs right after slaughter or during the butchering process, where the fat is injected into the beef’s blood vessels. The fat then runs through the meat, creating a falsified marbling effect.
This process is different from the traditional method of achieving marbling in beef, which is through genetics (as in the case of Wagyu) or through a targeted grain feeding program. Meltique Beef achieves consistent tenderness throughout the beef by injecting fats into the meat.
While some people may question the safety of Meltique Beef, it is considered safe to eat and readily available in Singapore by Hokubee Australia. The USDA requires store-bought beef that goes through artificial marbling to be appropriately labeled, but this may not be visible when ordering steak or beef from a restaurant.
What Sets Meltique Beef Apart
What sets Meltique Beef apart from other types of beef is its consistent tenderness throughout the meat. Unlike Wagyu or grain-fed beef, which achieve intramuscular fat marbling through genetics or a targeted feeding program, Meltique Beef uses the Pique method to introduce fats into the meat. This results in a product that is consistently tender and juicy, making it an ideal choice for those who prefer their steaks to be less tough.
However, it is important to note that there is such a thing as too tender. Some people have found that Meltique Beef can be too soft and lacking in texture, which may not be to everyone’s taste. Additionally, the process of injecting fats into the meat can alter its flavor profile and may not appeal to those who prefer the natural taste of beef.
The Taste And Texture Of Meltique Beef
Meltique Beef has a unique taste and texture that sets it apart from other cuts of beef. It has a rich, beefy flavor that is slightly gamey, but not overpowering. The artificial marbling process enhances the flavor and tenderness of the beef, resulting in a consistently tender and juicy texture throughout the meat.
When cooked to rare, Meltique Beef has a tinny/iron-like flavor that is much less pronounced compared to other cuts of beef. The meaty flavor is intense and pairs perfectly with strong sauces such as chimichurri. The texture of Meltique Beef is dense, slightly chewy, and wholly meaty due to the absence of any fat or marbling that runs through it. Once the surrounding fat and silver skin layer are removed, it is all pure meaty goodness with no bones, cartilage, tendons, veins or anything through it.
How To Cook Meltique Beef
Cooking Meltique Beef is easy and convenient, thanks to its patented technology that allows it to be cooked from a frozen state and remain tender and juicy under all cooking methods. Here’s a simple recipe to cook Meltique Beef:
1. Thaw the Meltique Beef striploin, which is available at specialty meat stores or online retailers like BBQChef. After thawing, pat dry the striploin and season it with salt and pepper to taste for 20-30 minutes at room temperature.
2. In a preheated pan over medium flame, add two teaspoons of oil. Once the oil is hot, add 2-3 tablespoons of butter and one garlic clove along with herbs (optional).
3. After the butter has melted, pan-fry the striploin for about three minutes on each side. After flipping it, brush it with a generous amount of melted butter.
4. Let the striploin steak rest for at least five minutes before serving.
Meltique Beef is also versatile and can be used in various types of food service applications where standard beef cannot. It retains its eating quality even after it has cooled and been reheated, making it a great option for meal prep or leftovers.
Where To Find Meltique Beef
Meltique Beef is readily available in Singapore and can be found under the brand name Meltique. Hokubee Australia is one of the main distributors of this product in the region. It is primarily designed for the catering industry and is ideally suited for hotel restaurants and catering services.
Meltique Beef is an innovative Australian-designed beef product that has appeal to a diverse range of end-users. The consistent shape and size of the product are achieved by specialist shaping during wrapping, which helps to achieve a greater portioning yield and profile for the end-user.
This unique Australian beef product is restaurant trimmed to a 15mm fat depth, with a third of the silver skin removed. All bone and defects are also checked for and removed during trimming. Meltique Beef can be cooked from frozen, making it a convenient option for busy kitchens.
In Singapore, Meltique Beef is readily available at Hokubee Australia’s authorized distributors and can also be found at some specialty meat shops. It is important to note that Meltique Beef is not Wagyu or grain-fed beef and cannot be sold under these descriptions. However, it offers consistent tenderness and a high standard of food safety, ensured and achieved by their own patented food-processing technology and strict quality assurance system.
