Meltique Beef, the Affordable Version of Wagyu Beef
Meltique Beef
Meat lovers may have heard of or tried the popular meltique beef. When we look for wagyu, be it in restaurants or fresh markets, we may often find the term meltique along with wagyu. What exactly is meltique, a type of wagyu, another name for wagyu, or another variant of meat? Here's the explanation.
Meltique beef is beef that goes through a process of injecting vegetable fat to create artificial marbling that resembles wagyu. This technique often uses canola oil from the seeds of the canola flower, which gives it a visual appearance similar to the delicate fatty tissue in real wagyu. The concept was inspired by a French culinary method called "Pique" and was first developed in Japan in 1984.
The process of injecting vegetable fat allows regular meat to have a premium look and texture without the high costs associated with breeding and raising wagyu cows. This makes meltique beef a popular choice in restaurants and meat shops that want to offer high quality meat at a lower price. Meltique beef provides an exciting alternative for consumers who want the tender texture and flavor of wagyu, making it a new favorite in the culinary world.
Meltique Beef Price
This innovation has caught the attention of foodies as it provides an eating experience similar to wagyu without the high price tag. Meltique beef is more affordable than real wagyu because the production process is more cost efficient. Price is a key indicator, real wagyu beef is very expensive due to its complex processing and high quality standards. This process does not require expensive production costs so the price of meltique is more affordable, usually around 100 thousand rupiah per kilogram.
The price of meltique beef today is not always the same and stable as it is influenced by various factors. Supply and demand in the market greatly affect price fluctuations. Due to the ever-changing variables, the price of meltique beef cannot be known with certainty from day to day. Traders and consumers should always monitor prices regularly to get accurate and up-to-date information. However, it is clear that the price of meltique beef is generally cheaper than wagyu beef.
So, if you find meat labeled as wagyu at a low price, be questionable. This makes wagyu a premium beef with a high price, while meltique offers a similar alternative at a lower price. If all restaurants chose wagyu for their steaks because of its better quality, the selling price would be very high, perhaps millions of rupiah per serving. To reduce raw material costs, some restaurants choose to use meltique beef instead of wagyu due to the large price difference.
Meltique vs Wagyu Beef
While meltique beef replicates the marbling of wagyu beef, it does not come from the original wagyu-producing breeds of cows. In fact, meltique beef is not wagyu, but ordinary beef processed to look and taste like wagyu, but at a more affordable price.
The nutritional content between meltique and wagyu beef is also different. Wagyu comes from Japanese prime cattle breeds that go through a strict breeding process and are high in unsaturated fatty acids and omega 3 and 6. Meltique, on the other hand, is regular beef that goes through a process of injecting vegetable fats, such as canola oil, to create artificial marbling. In terms of texture and taste, wagyu has fine natural marbling and the fat melts away when cooked, giving it a rich and savory flavor. Meltique, while having a soft texture and good flavor, gets its marbling through the injection of plant oil rather than naturally.
Meltique beef, which is made through the process of injecting vegetable fat, has many advantages. The main advantage is the shape of the marbling, which is almost the same as wagyu beef. Because of this, meltique can be used as a substitute for wagyu. Although similar, both meltique beef and wagyu are very different, and both have their own markets.
Meltique Beef Supplier
Meat suppliers will generally offer meltique meat as a more affordable alternative for consumers who want a high-quality meat experience without having to pay the high prices of real wagyu beef. Bali meltique beef supplier usually target beef parts such as sirloin and tenderloin for this process, as these parts are suitable for steaks and grills. Suppliers usually distribute their products to restaurants, hotels, and meat shops that are looking for an economical solution to serve meat with premium quality and taste, Happy Farm Bali is one of them.
As a major supplier of Bali meltique beef, Happy Farm Bali actively follows the fluctuations of meat prices in the market, including for the price of Bali meltique beef. The price of Bali meltique beef is not always stable, usually influenced by various factors such as supply, demand, as well as global and local economic conditions. Happy Farm strives to remain competitive and transparent in setting selling prices to consumers, by monitoring price movements regularly. Through a responsive approach to market dynamics, Happy Farm Bali ensures that consumers' needs for Bali meltique beef remain well supplied.
Happy Farm Bali is a Bali meltique beef supplier, known for its quality products and highly competent service in the field of meat distribution. With a focus on providing high-quality meltique variant beef, Happy Farm Bali or Bali Farm guarantees each piece of meat has a tender texture as well as a great taste. Selective production processes and high hygiene standards ensure that the meat produced is always fresh and healthy. Its strategic location in the center of Bali makes it easier to distribute to various restaurants and big-name hotels on the Island of the Gods. With a commitment to customer loyalty, Happy Farm Bali is the first choice for those looking for the best meltique beef in Bali.
15 Types of Beef Cuts Along with Their Explanations
Types of beef cuts are usually distinguished by which part of the cow the meat is taken from as well as the pattern and shape of the cut. In Indonesia, some popular types of beef cuts include sirloin, tenderloin, and brisket. However, there are still many other types of beef cuts available. Find out more in the following article.
Getting to Know 15 Types of Beef Cuts Along with Their Explanations
Sirloin
The type of beef cut Outer Sirloin, commonly known as Sirloin, is an affordable and popular cut of beef. Taken from the bottom of the ribs to the outer part of the tenderloin, it has a fine but dense texture. This meat is often chosen for its affordable price and good quality. Sirloin has little fat, making it ideal for those who want lean meat. Its rich taste and good nutrition make it a preferred choice for various recipes, from grilled steak to stir-fries. With its affordable price and ease of cooking, Sirloin is a favorite choice for many.
Tenderloin
Taken from the middle of the body, specifically the spine, shoulder, and hip bones, tenderloin is a type of cut that has a softer texture than the previous type because the muscles of the cow in this area are less used. This type of cut is a favorite choice for fans of lean, tender steaks. It can also be made into beef empal, rendang, and meatballs.
Top Loin / Striploin
Top Loin, also known as Striploin, is a type of beef cut that comes from the back of the cow around the spine. Its low fat content gives this cut of beef a tender yet juicy texture. Striploin is often used in various dishes, from grilled steak to kebabs. This cut of meat has a somewhat dense but still tender texture, making it perfect for grilling, roasting, or grilling.
It has a rich and savory taste due to its fat content, which gives it a delicious taste and aroma when cooked. This part is also often used in the culinary industry as the main ingredient for premium steak dishes and grilled meat dishes favored by many people around the world.
Brisket
If you like to cook soupy dishes, then this next type could be the right choice. The beef brisket is taken from the lower chest area around the cow's armpits. This type has quite a lot of fat layers, making it suitable for making soupy dishes.
Beef Shank
Next is Shank or known as Beef Shank. This cut of beef is taken from the upper front leg. Because the muscles in this part of the meat are often used, the texture of this part is tougher and drier compared to other parts. This type is suitable for dishes that are cooked for a long time like rendang.
T-Bone
As the name suggests, this type of cut has a bone still attached to its middle part and forms a T shape. The T-Bone is taken from the bottom of the tenderloin to the bottom of the back. This type is known for its tender texture and is one of the favorite beef cut images for making steaks.
Porterhouse
Various premium cuts of beef that are famous for having a combination of two different cuts, namely tenderloin and strip steak, separated by a large T-bone. The tenderloin part provides a soft and slightly fatty texture, while the strip steak provides a rich and fatty taste. This cut is suitable for grilling, roasting, or baking. Because it has two main cuts in one piece, Porterhouse is often considered a special choice for steak dishes. Its deep flavor and rich texture make it a favorite of beef lovers who appreciate premium quality.
Ribs
As the name suggests, this type of beef cut is taken from the meat attached to the ribs or ribs of the cow. This part is also often called rib eye or ribs. Usually, this part has rib or rib bones attached to the meat. This type of cut is quite popular for making Grilled Ribs or Rib Soup.
Short Ribs (Galbi)
Short Ribs are actually not much different from the previous type, taken from the meat attached to the ribs. However, it has cross-cut slices with shorter rib bones. This cut can be grilled or roasted and is very commonly found in Japanese or Korean BBQ restaurants.
Saikoro
Visiting a Japanese BBQ restaurant, you will definitely find a picture of this type of beef cut on its menu. Saikoro is actually a piece of tenderloin but cut into cubes. This type of cut is a choice for grilling or eating with Japanese Yakiniku sauce.
Flank
Flank or Flank is a type of beef cut taken from the cow's stomach muscles. The fat content in this type of beef makes it suitable for processed beef recipes that require cooking by boiling for a long time such as soup or beef stew.
Front Flank (Short Plate)
Also taken from the stomach muscles, this type is known as short plate, beef plate, and sliced beef. The characteristics of this type of beef are not much different from the Flank beef so it is suitable for cooking for a long time like stew or minced beef.
Oxtail
It can easily be guessed that this type of beef cut is taken from the tail or tail of the cow. The fat content in cow tail meat is quite high, making it very popular for making Oxtail Soup in Indonesia.
Beef Tongue
A fairly common type of beef cut for cuisine in Indonesia is beef tongue. There are various ways to process it. Starting from frying, sautéing, stir-frying, and boiling, there are quite a few variations of beef tongue recipes. One popular Indonesian cuisine made from beef tongue is Sate Padang.
Pink Slime
The last type of cut is the remnants of meat and fat left on the bones after the cutting process. It has a fairly high fat content and is rarely used as the main ingredient in cooking. However, it can still be processed into the base for making savory beef broth.
For those of you who are looking for a Beef Supplier in Bali, then Happy Farm Bali is the answer. Happy Farm Bali is a distribution company of imported and local meat products engaged in providing quality meat products from the best sources domestically and internationally.
Happy Farm Bali also distributes meat to customers, hotels, restaurants, catering, supermarkets, and others. By using a logistics system, it will be more efficient and safe. Always remember if you are looking for a Beef Supplier in Bali, then Happy Farm Bali is the choice.