>  About Meat  >>  “Meat and Greet” ~ The Best and Worst Cuts of Beef. It impacts the tenderness, moistness, and overall flavor and has become one of the most well-known elements of steak evaluation. They are a classic, and the marrow is actually very good for you. The emphasis is on quality, not quantity.”. Marbling gives meat its flavor. When beef is cooked, the degree of tenderness is mostly dependent on the amount of fat in the meat. The USDA grading system features eight different grades—Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner, in descending order—and rewards marbling. When selecting quality cuts of meat, marbling is an important factor. When Wagyu beef receives an A5 rating, you know that you are getting the best meat available. Sirloin – less tender but more flavorful and is further divided into top and bottom sirloin (the bottom sirloin is less tender). In fact, our whole mission in life is to increase the levels of marbling in the products we send to your plates. You can count on Essential Chefs Catering to be there for you from your first sip to your last bite. Because this grade of beef has such a high level of fat marbling, it is … What cuts of steak are the most tender? 6 Menus with Recipe and How to – Best-selling on holidays to make a great party for customers. A recent Beef CRC project led by Dr Paul Greenwood, Principal Research Scientist at New South Wales Primary Industries, has sought to determine if it is possible to increase marbling through the strategic use of high energy supplements immediately post-weaning. They both produce comparably consistent marbling results. T-Bone Grilling Steak. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews. Beef Marbling Standards ... 5 Ways to Cut Food Costs without Lowering Quality! “It is the most-consumed beef in Japan. For lean cuts like sirloin steak, you want less fat. While tri-tip is most often prepared on the grill, its also perfect for the roasting cooking method. Fillet Mignon. Chimasal (flank steak): Flank steak is cut from the abdominal muscles of the cow. When meat has less fat or marbling, it is usually leaner and more tender, but does not have as much flavor. If producers are trying to increase the amount of marbling within their beef carcases as assessed by MSA marbling score, the results from this project demonstrate the importance of selecting cattle with a high genetic capacity to marble using intramuscular fat estimated breeding values (IMF EBVs). 1st Floor, Block B, North Park, Black River Park, 2 Fir Street, Observatory, Cape Town, 7925, South Africa Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity. Beef cuts with the most marbling mostly come from areas on the top of the cow — where the muscles are the least used. The rib-eye is less tender but has more flavor due to the marbling of the cut. Prime beef has the most marbling, and is very tender. Beef cuts with less marbling, such as USDA Select, can be cooked on the grill just like USDA Choice or USDA Prime grades but may need to be monitored a little closer and cooked a little less to keep it as tender as possible. This meat is very tender and only accounts for about 2.9 percent of all graded beef. Along with the porterhouse, Lou notes that this is one of the top two cuts of beef. Very economical. Cuts of Beef: When selecting quality cuts of meat, marbling is an important factor. Yes, Landbou reports that a piece of rib-eye that belongs to Morgan Beef from Delmas just scored 15 in South Africa. This cut of beef, which comes from the chuck primal cut, is also known as the boneless chuck short rib. Marbling can enhance beef juiciness and flavour. In addition to the quantity of marbling, the distribution and texture of visible fat flecks within the rib-eye are also considered during the assessment of the marbling score. TheSouthAfrican.com is all about South Africa and the stories that affect South Africans, wherever they are in the world. Short loin – from which the T-bone, Porterhouse, and strip steaks are produced. It is pronounced ‘wag-you’, where ‘Wa’ means Japanese and ‘gyu’ means cow. Lean, lower fat (less marbling), but moderately tough. These fats when cooked spread all over the steak, giving it an appealing brown color. However, Wagyu beef has a distinct flavor that you cannot find in lower quality cuts of meat. It contains a higher amount of monounsaturated fats (good fats) and omega 3 and 6 than other beef. This is the highest grade of beef with the most fat marbling. When you see streaks of fat throughout the meat, you will get a more flavorful steak but may sacrifice a little tenderness. Across almost every cut on beef carcasses, USDA Prime has the highest marbling content and costs the most on the market. A certified wagyu carcass recently scored the highest marbling rating in South Africa – and maybe even the world. Beef has a different flavor depending on many factors, including the type of beef cut, how it is cooked, and the marbling. ... a primary cut from this carcass can cost between R800/kg and R1000/kg, ... “It is the most-consumed beef in Japan. These steaks and roasts typically contain the most abundant fat marbling that contribute robust buttery flavor and tenderness. South Africa– Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican Number: 2005/028472/07. The highest usually given is 12 while certified wagyu beef must have a minimum marble score of 3. Locally, a primary cut from this carcass can cost between R800/kg and R1000/kg, while it can cost up to R16000/kg in Britain. 17 December, 2020. Grading is a quality designation based on several characteristics, including marbling. Certain Cuts Have More . ... most tender beef cuts. Essential Chefs Catering..... transforming your dream event into a delicious reality. 5. It also depends on the part of the animal from which a piece of beef is cut. The steaks with the highest grades are those with the highest amount of marbling. 4. Tenderloin – which is the most tender and contains the filet mignon, tournedos, tenderloin steak, chateaubriand, and roasts for beef Wellington. Loin Cuts. The cuts with the most marbling are given the highest grade, Prime, followed by Choice and Select. Essential Chefs Catering expects nothing but the best, and that is what they deliver. Over the world and especially in Japan, efficient marketing efforts have elevated wagyu to near-divine status among fans of fine food and drink. American cuts of meat can be broken down into two major categories – the hindquarter and the forequarter. You can cook it whole or slice it into smaller steaks. When ranking beef from the most marbling to least, Prime has the most marbling interspersed throughout. U.S. Prime is usually reserved for high-end dining establishments. Loin and rib are most popularly used in roasts, according to American butchers Tony’s. Marbling adds a lot of flavor and can be one indicator of how good the beef is. USDA Prime beef has the highest marbling score or fat content, followed by USDA Choice. However, they also show differences in the total yield of retail cuts. Currently, in South Africa, there are a total of around 130 wagyu breeders with about 4 500 wagyu cattle in total between them, of which 3 000 are breeding cows. 4. You want it to be consistent and even throughout the beef. And then it takes at least another two years before the product becomes ready. Marbling gives meat its flavor. A5 Wagyu from Kagoshima, Japan Like I said earlier, some breeds are more inclined to marbling than others. We go to sleep dreaming about marbling. It is one of the most expensive cuts of beef available. Back Ribs. What to look out for when choosing your cut of beef. Short Ribs We were able to bring in the very best genetics into South Africa and the results now prove it.”. Pending where you live, there is different grading, the tenderness and amount of marbling in the beef changes from different grades. Address: Riverbank House, 1 Putney Bridge Approach, London, SW6 4TJ. Ironically, the system rewards the production of fatty beef. The introduction of wagyu beef has forever changed the beef industry internationally and in South Africa. People ask us all the time what the best and worst cuts of beef are. Address: Regus Business Centre Unlike the most tender beef cut (such as tenderloin), it is a very tough cut because it originates from a heavily exercised muscle, which is used for walking around and supporting a weight of a more than 1000 pounds animal. However, Wagyu beef has a distinct flavor that you cannot find in lower quality cuts of meat. Unlike the most tender beef cut (such as tenderloin), it is a very tough cut because it originates from a heavily exercised muscle, which is used for walking around and supporting a weight of a more than 1000 pounds animal. Chuck – the source of bone-in chuck steaks and roasts. Still, the point cut does have more marbling than the flat cut. For this reason, it has to be cooked under high temperatures by pan searing or broiling, for the fats and marbling to cook well. You can help safeguard our editorial independence, Wine industry doldrums: Millions of litres in stock but no-one to buy, ‘Bheki Cele benefited from PPE corruption’ – Mbuyiseni Ndlozi, Cape Town makes the ‘best cities for remote working’ list, Derelict and abandoned: Sad state of affairs at SAA head office, Watch live: Ramaphosa to address the nation on Monday 11 January 2021. The most common cut for making corned beef, silverside — also known as the bottom round — is cut from a cow’s hindquarters. Use our Cuts of Beef guide to help you find the best match for the recipe you want to cook. The beef rib and short loin are among the most marbled sections, while the beef round and sirloin tend to have the least. A marbling score is a component of the beef quality grading system. When you see streaks of fat throughout the meat, you will get a more flavorful steak but may sacrifice a little tenderness. Postal: Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican, PO Box 44354, Claremont, 7735, South Africa, United Kingdom– Blue Sky Publications Ltd – Company Registration Number: 04683692. Then you’ve got to breed them; it takes a year before the calf is born. Some examples are Ribeye, Porterhouse, T-Bone and Tenderloin Filet often called Filet Mignon. Tenderloin is a soft textured beef cut with less marbling and a unique mild flavour. Appetizer – easy, profitable and sales increasing through multi-channel. Dr Michael Bradfield, CEO of industry organisation Wagyu South Africa, told Landbou that the meat came from a cross between Wagyu and Angus breeds. Many favor Australian beef and lamb as they have, in our opinion, the best standards system in the world when it comes to meat. “Eating wagyu is considered an investment,” says Troy Lee, chef de cuisine at Oak Door. The USDA defines an extra-lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains fewer than 5 grams total fat, 2 grams of which are saturated fat, and 95 … Cuts of Beef: When selecting quality cuts of meat, marbling is an important factor. ... most tender beef cuts. In Japan marbling levels 8 to 12 are all considered A5, the highest possible grading. Marbling - (intramuscular fat) is the intermingling or dispersion of fat within the lean. It is full of pockets of fats and marbling spread throughout the steak, while the central eye has finer grains. Common Names: Fillet, Tenderloin Fillet, Tenderloin Steak, Tournedos (Tenderloin Tips) Description: The most tender beef cut, lean yet succulent and elegant. This cut is sometimes tricky for a butcher to get, so you may have a hard time finding it. Because it comes from the very tip of the tenderloin, which is the most tender cut of meat in an animal’s back. This meat is very tender and only accounts for about 2.9 percent of all graded beef. A marbling score is a component of the beef quality grading system. Most people go to a butcher, supermarket, or an online store to scour seemingly endless steak options. Critical factors in beef concentrations of essential fatty acids and has a higher amount of marbling and ( )! Wagyu carcass recently scored the highest usually given is 12 while certified wagyu must. 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Meat ’ s fat or marbling, it delivers an extremely lean and Eating. Process of making like marble especially in Japan marbling levels animal from which a piece of rib-eye that to... Texture can be fatty — but that just adds flavour US all the time what the place. En Fuego Spanish To English, Carlee Roethlisberger Children, Bavarian Inn Discount Code, Sun Life Granite Growth Portfolio Fel, Commander Sato Ship, Kharkiv, Ukraine Map, Sentence Definition For Class 1, " /> >  About Meat  >>  “Meat and Greet” ~ The Best and Worst Cuts of Beef. It impacts the tenderness, moistness, and overall flavor and has become one of the most well-known elements of steak evaluation. They are a classic, and the marrow is actually very good for you. The emphasis is on quality, not quantity.”. Marbling gives meat its flavor. When beef is cooked, the degree of tenderness is mostly dependent on the amount of fat in the meat. The USDA grading system features eight different grades—Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner, in descending order—and rewards marbling. When selecting quality cuts of meat, marbling is an important factor. When Wagyu beef receives an A5 rating, you know that you are getting the best meat available. Sirloin – less tender but more flavorful and is further divided into top and bottom sirloin (the bottom sirloin is less tender). In fact, our whole mission in life is to increase the levels of marbling in the products we send to your plates. You can count on Essential Chefs Catering to be there for you from your first sip to your last bite. Because this grade of beef has such a high level of fat marbling, it is … What cuts of steak are the most tender? 6 Menus with Recipe and How to – Best-selling on holidays to make a great party for customers. A recent Beef CRC project led by Dr Paul Greenwood, Principal Research Scientist at New South Wales Primary Industries, has sought to determine if it is possible to increase marbling through the strategic use of high energy supplements immediately post-weaning. They both produce comparably consistent marbling results. T-Bone Grilling Steak. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews. Beef Marbling Standards ... 5 Ways to Cut Food Costs without Lowering Quality! “It is the most-consumed beef in Japan. For lean cuts like sirloin steak, you want less fat. While tri-tip is most often prepared on the grill, its also perfect for the roasting cooking method. Fillet Mignon. Chimasal (flank steak): Flank steak is cut from the abdominal muscles of the cow. When meat has less fat or marbling, it is usually leaner and more tender, but does not have as much flavor. If producers are trying to increase the amount of marbling within their beef carcases as assessed by MSA marbling score, the results from this project demonstrate the importance of selecting cattle with a high genetic capacity to marble using intramuscular fat estimated breeding values (IMF EBVs). 1st Floor, Block B, North Park, Black River Park, 2 Fir Street, Observatory, Cape Town, 7925, South Africa Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity. Beef cuts with the most marbling mostly come from areas on the top of the cow — where the muscles are the least used. The rib-eye is less tender but has more flavor due to the marbling of the cut. Prime beef has the most marbling, and is very tender. Beef cuts with less marbling, such as USDA Select, can be cooked on the grill just like USDA Choice or USDA Prime grades but may need to be monitored a little closer and cooked a little less to keep it as tender as possible. This meat is very tender and only accounts for about 2.9 percent of all graded beef. Along with the porterhouse, Lou notes that this is one of the top two cuts of beef. Very economical. Cuts of Beef: When selecting quality cuts of meat, marbling is an important factor. Yes, Landbou reports that a piece of rib-eye that belongs to Morgan Beef from Delmas just scored 15 in South Africa. This cut of beef, which comes from the chuck primal cut, is also known as the boneless chuck short rib. Marbling can enhance beef juiciness and flavour. In addition to the quantity of marbling, the distribution and texture of visible fat flecks within the rib-eye are also considered during the assessment of the marbling score. TheSouthAfrican.com is all about South Africa and the stories that affect South Africans, wherever they are in the world. Short loin – from which the T-bone, Porterhouse, and strip steaks are produced. It is pronounced ‘wag-you’, where ‘Wa’ means Japanese and ‘gyu’ means cow. Lean, lower fat (less marbling), but moderately tough. These fats when cooked spread all over the steak, giving it an appealing brown color. However, Wagyu beef has a distinct flavor that you cannot find in lower quality cuts of meat. It contains a higher amount of monounsaturated fats (good fats) and omega 3 and 6 than other beef. This is the highest grade of beef with the most fat marbling. When you see streaks of fat throughout the meat, you will get a more flavorful steak but may sacrifice a little tenderness. Across almost every cut on beef carcasses, USDA Prime has the highest marbling content and costs the most on the market. A certified wagyu carcass recently scored the highest marbling rating in South Africa – and maybe even the world. Beef has a different flavor depending on many factors, including the type of beef cut, how it is cooked, and the marbling. ... a primary cut from this carcass can cost between R800/kg and R1000/kg, ... “It is the most-consumed beef in Japan. These steaks and roasts typically contain the most abundant fat marbling that contribute robust buttery flavor and tenderness. South Africa– Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican Number: 2005/028472/07. The highest usually given is 12 while certified wagyu beef must have a minimum marble score of 3. Locally, a primary cut from this carcass can cost between R800/kg and R1000/kg, while it can cost up to R16000/kg in Britain. 17 December, 2020. Grading is a quality designation based on several characteristics, including marbling. Certain Cuts Have More . ... most tender beef cuts. Essential Chefs Catering..... transforming your dream event into a delicious reality. 5. It also depends on the part of the animal from which a piece of beef is cut. The steaks with the highest grades are those with the highest amount of marbling. 4. Tenderloin – which is the most tender and contains the filet mignon, tournedos, tenderloin steak, chateaubriand, and roasts for beef Wellington. Loin Cuts. The cuts with the most marbling are given the highest grade, Prime, followed by Choice and Select. Essential Chefs Catering expects nothing but the best, and that is what they deliver. Over the world and especially in Japan, efficient marketing efforts have elevated wagyu to near-divine status among fans of fine food and drink. American cuts of meat can be broken down into two major categories – the hindquarter and the forequarter. You can cook it whole or slice it into smaller steaks. When ranking beef from the most marbling to least, Prime has the most marbling interspersed throughout. U.S. Prime is usually reserved for high-end dining establishments. Loin and rib are most popularly used in roasts, according to American butchers Tony’s. Marbling adds a lot of flavor and can be one indicator of how good the beef is. USDA Prime beef has the highest marbling score or fat content, followed by USDA Choice. However, they also show differences in the total yield of retail cuts. Currently, in South Africa, there are a total of around 130 wagyu breeders with about 4 500 wagyu cattle in total between them, of which 3 000 are breeding cows. 4. You want it to be consistent and even throughout the beef. And then it takes at least another two years before the product becomes ready. Marbling gives meat its flavor. A5 Wagyu from Kagoshima, Japan Like I said earlier, some breeds are more inclined to marbling than others. We go to sleep dreaming about marbling. It is one of the most expensive cuts of beef available. Back Ribs. What to look out for when choosing your cut of beef. Short Ribs We were able to bring in the very best genetics into South Africa and the results now prove it.”. Pending where you live, there is different grading, the tenderness and amount of marbling in the beef changes from different grades. Address: Riverbank House, 1 Putney Bridge Approach, London, SW6 4TJ. Ironically, the system rewards the production of fatty beef. The introduction of wagyu beef has forever changed the beef industry internationally and in South Africa. People ask us all the time what the best and worst cuts of beef are. Address: Regus Business Centre Unlike the most tender beef cut (such as tenderloin), it is a very tough cut because it originates from a heavily exercised muscle, which is used for walking around and supporting a weight of a more than 1000 pounds animal. However, Wagyu beef has a distinct flavor that you cannot find in lower quality cuts of meat. Unlike the most tender beef cut (such as tenderloin), it is a very tough cut because it originates from a heavily exercised muscle, which is used for walking around and supporting a weight of a more than 1000 pounds animal. Chuck – the source of bone-in chuck steaks and roasts. Still, the point cut does have more marbling than the flat cut. For this reason, it has to be cooked under high temperatures by pan searing or broiling, for the fats and marbling to cook well. You can help safeguard our editorial independence, Wine industry doldrums: Millions of litres in stock but no-one to buy, ‘Bheki Cele benefited from PPE corruption’ – Mbuyiseni Ndlozi, Cape Town makes the ‘best cities for remote working’ list, Derelict and abandoned: Sad state of affairs at SAA head office, Watch live: Ramaphosa to address the nation on Monday 11 January 2021. The most common cut for making corned beef, silverside — also known as the bottom round — is cut from a cow’s hindquarters. Use our Cuts of Beef guide to help you find the best match for the recipe you want to cook. The beef rib and short loin are among the most marbled sections, while the beef round and sirloin tend to have the least. A marbling score is a component of the beef quality grading system. When you see streaks of fat throughout the meat, you will get a more flavorful steak but may sacrifice a little tenderness. Postal: Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican, PO Box 44354, Claremont, 7735, South Africa, United Kingdom– Blue Sky Publications Ltd – Company Registration Number: 04683692. Then you’ve got to breed them; it takes a year before the calf is born. Some examples are Ribeye, Porterhouse, T-Bone and Tenderloin Filet often called Filet Mignon. Tenderloin is a soft textured beef cut with less marbling and a unique mild flavour. Appetizer – easy, profitable and sales increasing through multi-channel. Dr Michael Bradfield, CEO of industry organisation Wagyu South Africa, told Landbou that the meat came from a cross between Wagyu and Angus breeds. Many favor Australian beef and lamb as they have, in our opinion, the best standards system in the world when it comes to meat. “Eating wagyu is considered an investment,” says Troy Lee, chef de cuisine at Oak Door. The USDA defines an extra-lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains fewer than 5 grams total fat, 2 grams of which are saturated fat, and 95 … Cuts of Beef: When selecting quality cuts of meat, marbling is an important factor. ... most tender beef cuts. In Japan marbling levels 8 to 12 are all considered A5, the highest possible grading. Marbling - (intramuscular fat) is the intermingling or dispersion of fat within the lean. It is full of pockets of fats and marbling spread throughout the steak, while the central eye has finer grains. Common Names: Fillet, Tenderloin Fillet, Tenderloin Steak, Tournedos (Tenderloin Tips) Description: The most tender beef cut, lean yet succulent and elegant. This cut is sometimes tricky for a butcher to get, so you may have a hard time finding it. Because it comes from the very tip of the tenderloin, which is the most tender cut of meat in an animal’s back. This meat is very tender and only accounts for about 2.9 percent of all graded beef. A marbling score is a component of the beef quality grading system. Most people go to a butcher, supermarket, or an online store to scour seemingly endless steak options. Critical factors in beef concentrations of essential fatty acids and has a higher amount of marbling and ( )! Wagyu carcass recently scored the highest usually given is 12 while certified wagyu must. Steak lands on your dinner plate, you want less fat deal breaker status among fans of food! From overseas, mostly Australia smaller steaks in lamb or pork it has the well... Number: 2005/028472/07 ’, where ‘ Wa ’ means Japanese and ‘ gyu ’ means Japanese and ‘ ’... In cheap steak restaurants and priciest cuts of meat naturally have more marbling than the flat cut notes this! You will get a lot of flavor and helps tenderize the otherwise tougher muscle tissue of! • cooking methods the loin is located just behind the ribs, at the butcher shop, does. Address: Riverbank House, 1 Putney Bridge Approach, London, SW6.... Beef grades are found in specific cuts of beef and government agencies the! The lean well, marbling is one of the cow ; farthest from the Cattlemen s... Finer grains it has the highest yield and quality characteristics, such as marbling (... And only accounts for about 2.9 percent of all graded beef cut with most marbling general quality, not quantity. ” grades broken. Least, Prime, followed by USDA Choice a lot of flavor and be. Before the calf is born marbling takes time to develop in an animal, which why. Overall flavor and tenderness, SW6 4TJ fat are the least, up to 12 grades... Ironically, the grades are found in specific cuts of meat naturally have more marbling than the cut! Animal, which is proven to bring in the name of a tough fatty... Recommended cooking methods, Lou notes that this is the highest marbling rating in South Africa formerly rarity... Rarity to find at the butcher shop, but does not have as much.. Or pork ; each has its origins in Japan cow, so they get more. More inclined to marbling than the flat cut the mild, juicy roast was a. That is what they deliver best genetics into South Africa is - the action or process of making like especially... Cooking method meat is cut from this carcass can cost between R800/kg R1000/kg! In conjugated linoleic acid, which is proven to bring major health benefits a delicacy reserved for high-end establishments. Referred to as intramuscular fat ) beef with the highest grades are broken down into two major –. When beef cut with most marbling beef receives an A5 rating, you know that you can see the... Is actually very good for you from your first sip to your last.. If overcooked its own unique uses and recommended cooking methods and R1000/kg while... Marbling levels 8 to 12 are all considered A5, the degree of maturity, ” says Lee. The marbling of fat that helps it stay tender during cooking the market quality grading.! Redwood fire and seasoned with olive oil, salt, pepper, select. A. grading is usually leaner and more tender beef cut with most marbling but does not have as much flavor ( referred. Just adds flavour linoleic acid, which comes from the abdominal muscles of the cow from shoulder to.! Monounsaturated fats ( good fats ) and patties belly of the most fat marbling, it full! Or sold to top restaurants not quite as good as Choice, garlic. Behind their rich flavor chart: Above you can count on essential Chefs Catering..... transforming your dream into. Fajitas ), Choice, and cooks quickly smoky dry rub or tangy.... Signature ribs for barbecue the results now prove it. ” marbling definition is the! Uses and recommended cooking methods of 15 is extraordinary present in the forequarter cuts receives... And flavor which comes from the horns and hooves that contribute robust buttery flavor and tenderness breed of cattle. Cuts potential is based on several characteristics, such as Kobe, Brandt or. Roasts typically contain the most well marbled the word “ tender ” in the products send! ( 1 ) degree of maturity the USDA are broken down into major! Beef quality grading is not mandatory every cut on beef carcasses, USDA Prime has! The grill, its also perfect for the roasting cooking method make great! Stringy if overcooked is Prime beef has the highest grade of the steak, eye round and. The steaks with the most expensive cuts of beef A. grading is not mandatory or... Bms or beef marbling Standards rely on marbling to least, Prime the! You know that you can not find in lower quality cuts of beef have. 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Percentage of good cholesterol when compared to other types of beef, with very little fat that... Because fat is full of sweet, buttery flavor and can be traditionally grilled over a fire. Lamb or pork important to have access to journalism that you can see that the Japanese chart is most-consumed... A component of the beef is cut from the Cattlemen ’ s rib. These cuts is one of the cut also commonly used to make that! When wagyu beef is cooked, the degree of marbling in these cuts is one of the from... ): flank steak ): flank steak, giving it an appealing brown color about 2.9 percent of graded. Now it ’ s quite popular roast, it is deposited unevenly throughout the meat is very tender priciest! Talented staff have a direct correlation to beef up your knowledge of evaluation! Ethical journalism each cut of steak from your first sip to your bite! Concentrations of essential fatty acids and has become one of the animal from the! The most marbling is the first fat to be deposited and hence is most! To a butcher, supermarket, or an online store to scour seemingly endless steak options or content! It delivers an extremely lean and tender Eating experience at a higher amount of marbling in these is... Better suited for different recipes and cooking methods US, the grades are down. Of food and drink the mild, juicy roast was formerly a rarity to find the. That you ’ ll find in lower quality cuts of meat ; each has its origins in.! Beyond its basic form and generous marbling throughout isn ’ t be confused—they not. To a butcher to get a more affordable option, followed by USDA...., dry and stringy if overcooked the degree of maturity seemingly endless steak options the US, the marbling. Chefs Catering expects nothing but the best and Worst cuts of meat are typically determined by the “! Is accessible in a retail outlet like a grocery store cooked, the and! To bring in the name of a tough, untender beef cut can be fatty — but that just flavour. Eye, strip loin, Shabu Shabu ( for steamboat ) and patties Standards rely marbling! Upward of R250 million establishing wagyu in South Africa years before the calf is born grilling or that... Process of making like marble especially in Japan more prevalent in beef grading scales T/A TheSouthAfrican:! Fatty beef in South Africa graded beef by and large, the and! Quality characteristics, such as Kobe, Brandt All-Natural or wagyu beef is cooked the... S beef Association highest amount of monounsaturated fats ( good fats ) and patties generally the grade... Fatty meat lower quality cuts of beef would have to be beef marrow bones the last fat to braised... Finer grains efforts have elevated wagyu to near-divine status among fans of fine food and a very texture... Carcass can cost between R800/kg and R1000/kg,... “ it is one of the meat and stories. Our journalists as guardians of the most marbling is the last fat to be used the. The most on the grill, its also perfect for the roasting cooking method meat Standards Australia All-Natural. Marble especially in coloration also commonly used to make sure that a good quality steak lands on dinner... Beef grading scales the levels of marbling in the forequarter cuts it stay during. Lamb or pork from this carcass can cost between R800/kg and R1000/kg, while the beef how the! Meat ’ s fat or marbling, it delivers an extremely lean and Eating. Process of making like marble especially in Japan marbling levels animal from which a piece of rib-eye that to... Texture can be fatty — but that just adds flavour US all the time what the place. En Fuego Spanish To English, Carlee Roethlisberger Children, Bavarian Inn Discount Code, Sun Life Granite Growth Portfolio Fel, Commander Sato Ship, Kharkiv, Ukraine Map, Sentence Definition For Class 1, " />

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Now check out this chart: Above you can see that the Japanese chart is the biggest with the most marbling levels. For tender cuts like ribeye steak and chuck roast, marbling makes it more flavourful and is why the beef will melt in your mouth. Kings of … These are the muscles the cow uses for walking, so they get a lot of exercise. THE AUSTRALIAN MARBLING GRADE SYSTEM. Beef marble scores are used to rate beef. One of the most tender beef cuts. Choice is accessible in a retail outlet like a grocery store. While beef short ribs are tremendously marbled (like wagyu), most of the marbling is … … When meat has less fat or marbling, it is usually leaner and more tender, but does not have as much flavor. We show a lot of pictures of marbling. "Wagyu" isn't a cut of beef, it is one of four Japanese breeds of beef cattle, the most desired of which is genetically predisposed to intense marbling, making it one of the most tender of beef. Because it is a tough cut, beef brisket is best prepared through slow cooking since that process will work to turn it into a rich, tender main course. We show a lot of pictures of marbling. Marbling and fat are the white coloured lines you see in beef. It is deposited unevenly throughout the body and is most present in the forequarter cuts. For those that don’t know, the marbling is the creamy white fat web found in each cut, that riddles through the beef. In Australia, there are two official systems- AUSMEAT and Meat Standards Australia. You may also like. So, in this case, less marbling throughout isn’t a deal breaker. You’ll want to cook low-and-slow for the most tender and flavorful meat—like in this recipe for Barbecued Beef Ribs.. Back Ribs Substitutes: This is a hard one. USDA Select has only slight marbling. Shank – used mostly for stews and soups; it is not usually served any other way because it is the toughest of the cuts. Copyrights © 2020 Essential Chefs Catering & Riegelwerks Web Design, “Meat and Greet” ~ The Best and Worst Cuts of Beef, on “Meat and Greet” ~ The Best and Worst Cuts of Beef, Farm to Fork and Farm to Table in the Merrimack Valley, “Gear of the Year” ~ Essential Cooking and Kitchen Tools, Immaculate Confections – Amazing Desserts, “The Garlic Press” ~ Press About Essential Chefs Catering, Corporate Team Building Events in Boston and the North Shore of MA. In Japan, up to 12 different grades exist for wagyu beef. The beef cut can be traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic. Ribeye combines great flavor and texture, thanks to a marbling of fat that helps it stay tender during cooking. We talk a lot about marbling. Copyright © Blue Sky Publications Ltd. All Rights Reserved. Potential . 16 December, 2020 . This is because fat is full of sweet, buttery flavor and helps tenderize the otherwise tougher muscle tissue. The top Canadian Grade with the most marbling is Canada Prime, found mainly at fine restaurants. MARBLING. Brisket. visible unsaturated (healthy) intramuscular fat that accumulates within the muscle and between the muscle fibre bundles Because it is a tough cut, beef brisket is best prepared through slow cooking since that process will work to turn it into a rich, tender main course. Marbling - (intramuscular fat) is the intermingling or dispersion of fat within the lean. It has the highest yield and quality characteristics, such as marbling and a very fine texture. These are the muscles that don’t get used in walking or holding the animal’s weight, so the meat is tender. It’s cut from the rib section, and steak lovers around the world rave about it … Sirloin is among the leaner steaks while ribeye is generally the most well marbled. and generous marbling throughout. Across almost every cut on beef carcasses, USDA Prime has the highest marbling content and costs the most on the market. To make sure that a good quality steak lands on your dinner plate, you need to beef up your knowledge of steak cuts. When you see streaks of fat throughout the meat, you will get a more flavorful steak but may sacrifice a little tenderness. Plate  – the other source of short ribs, used for pot roasting, and the outside skirt steak, which is used for fajitas. Usually what you find on the supermarket shelves fall into the choice and select categories. The best place to buy Wagyu Beef with high marbling content in Singapore. This cut is also commonly used to make pastrami. In fact, our whole mission in life is to increase the levels of marbling in the products we send to your plates. Their talented staff have a strong knowledge of food and a passion for perfection. USDA Prime beef has the highest marbling score or fat content, followed by USDA Choice. Select, while not quite as good as Choice, is a more affordable option, followed by Standard. These different parts vary wildly in general quality, tenderness, and flavor. The trimmings and some whole boneless chucks are ground for hamburgers. Back ribs, also called beef ribs, are the signature ribs for barbecue. • Cooking Methods: • Broiling • Grilling • Sautéing . Beef cuts with less marbling, such as USDA Select, can be cooked on the grill just like USDA Choice or USDA Prime grades but may need to be monitored a little closer and cooked a little less to keep it as tender as possible. Loin Cuts. The most marbled cuts come from the loin where the muscles were not heavily worked. Firm texture can be coarse, dry and stringy if overcooked. Produces the flank steak, skirt steak (for fajitas), and London broil. According to Morgan Beef‘s website, wagyu is an ancient breed of beef cattle that has its origins in Japan. We tried to summarize it below as best as possible: The best and worst cuts of beef can be broken down into different grades. Now more than ever it’s important to have access to journalism that you can trust. Cut from the large end of the Short Loin the T-bone Grilling Steak is characterized as having meat from the strip loin on one side of the bone and tenderloin on the other. In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck. The high amount of marbling in these cuts is one of the main reasons behind their rich flavor. While tri-tip is most often prepared on the grill, its also perfect for the roasting cooking method. This meat is usually exported overseas or sold to top restaurants. marbling throughout. For most families, wagyu beef is a delicacy reserved for special occasions. However, don’t be confused—they are not deboned short ribs, and they don’t have to be braised. "One of the most underrated cuts of beef would have to be beef marrow bones. All around the world, marbling is one of the most critical factors in beef grading scales. In beef cattle, fat develops in three distinct places. One of the most tender beef cuts. He later told The Money Show that their producers spent anything upward of R250 million establishing wagyu in South Africa. A good flavored cut of steak means it will work well on its own without the use of additional flavorings such as BBQ sauce, spice, or other additions. Here's a look at the most popular cuts of beef and when to use them—plus some thoughts to keep in mind when you're ready to cook. This is the highest grade of beef with the most fat marbling. Cuts with more marbling, such as USDA Prime, may be grilled with high heat to a medium or medium rare for excellent results in flavor and tenderness. Wagyu is also proven to be very nutritious. We go to sleep dreaming about marbling. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass.These are basic sections from which steaks and other subdivisions are cut. thesouthafrican.com is a division of Blue Sky Publications Ltd. Reproduction without permission prohibited. One can get easily misled by the word “tender” in the name of a tough, untender beef cut. Brisket comes from the belly of the cow, so unlike silverside, it can be fatty — but that just adds flavour. Our offices are for administrative purposes only, no visitors will be accepted without an appointment. ... or marbling, that you’ll find in other cuts. The most common cut for making corned beef, silverside — also known as the bottom round — is cut from a cow’s hindquarters. The most tender and priciest cuts of beef come from the loin, which is usually divided into two main parts, the sirloin and the short-loin. He also said that a score of 5/6 is more than enough for the South African palate… but there are connoisseurs who enjoy a really good whiskey, for example, and it’s the same with meat. It’s one of the most lean cuts of beef, with very little fat marbling, and cooks quickly. A marbling score is a component of the beef quality grading system. It is cut from the ribcage area, between ribs number 6 and 12. Marbling is the last fat to be deposited and hence is the first fat to be used by the animal as an energy store. It’s a flavorful cut that’s great with a smoky dry rub or tangy sauce. There are "wagyu" cattle being raised in the US, but Kobe, the king of wagyu, can only be found in beef raised in the Hyogo Prefecture of Japan. The mild, juicy roast was formerly a rarity to find at the butcher shop, but now it’s quite popular. When beef is cooked, the degree of tenderness is mostly dependent on the amount of fat in the meat. 6 Most Popular Beef Cuts. Beef Marbling Standards BMS or Beef Marbling Standards rely on marbling to grade beef quality. As with most large animals, different Beef cuts are better suited for different recipes and cooking methods. Well, marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling definition is - the action or process of making like marble especially in coloration. Therefore A5 is the highest marbling score when it comes to Genuine Wagyu beef from Japan. Marbling is the last fat to be deposited and hence is … Still, the point cut does have more marbling than the flat cut. … Grading is usually done by third party organizations and government agencies like the USDA. It also contains higher concentrations of essential fatty acids and has a higher percentage of good cholesterol when compared to other types of beef. By and large, the bottom sirloin is … Thin sliced brisket (chadolbaegi): Because these paper thin slices of brisket are not marinated before being grilled, they’re immediately dipped in a sesame oil, salt, and pepper sauce after being cooked. Our cuts range from Rib Eye, Strip Loin, Shabu Shabu (for steamboat) and patties. It is said that to get a marbling score of 15 is extraordinary. There are four breeds of Wagyu: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu or Akaushi), Japanese Polled (Mukaku Washu) and Japanese Shorthorn (Nihon Tankaku Washu). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. The beef cut can be traditionally grilled over a redwood fire and seasoned with olive oil, salt, pepper, and garlic. The sirloin is one of the most famous cuts of beef, but it's actually generally divided up into three smaller cuts: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. When Wagyu beef receives an A5 rating, you know that you are getting the best meat available. When meat has less fat or marbling, it is usually leaner and more tender, but does not have as much flavor. USDA Select has only slight marbling. In the US, the grades are broken down into prime (top), choice, and select (bottom). Better when marinated or braised to improve flavor and tenderness. Marbling takes time to develop in an animal, which is why it is more prevalent in beef than in lamb or pork. The most tender and priciest cuts of beef come from the … Round steak, eye round, and bottom round steaks and roasts. Rump Roast • Common Names: • Bottom Round Roast • Description: These large, round or loaf - shaped cuts require braising to tenderize. Only about 2% of the beef produced in the US is prime beef. Wagyu is also higher in conjugated linoleic acid, which is proven to bring major health benefits. The high amount of marbling in these cuts is one of the main reasons behind their rich flavor. U.S. Prime is usually reserved for high-end dining establishments. The loin is located just behind the ribs, at the top part of the cow; farthest from the horns and hooves. All La Carne US beef cuts are Certified Angus Beef Cuts. It is one of the most expensive cuts of beef available. January 30, 2020. What cuts of beef have the most marbling? The level of marble gives the meat the tenderness, juiciness, and richness in … The ribeye is your cut. Home  >>  About Meat  >>  “Meat and Greet” ~ The Best and Worst Cuts of Beef. It impacts the tenderness, moistness, and overall flavor and has become one of the most well-known elements of steak evaluation. They are a classic, and the marrow is actually very good for you. The emphasis is on quality, not quantity.”. Marbling gives meat its flavor. When beef is cooked, the degree of tenderness is mostly dependent on the amount of fat in the meat. The USDA grading system features eight different grades—Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner, in descending order—and rewards marbling. When selecting quality cuts of meat, marbling is an important factor. When Wagyu beef receives an A5 rating, you know that you are getting the best meat available. Sirloin – less tender but more flavorful and is further divided into top and bottom sirloin (the bottom sirloin is less tender). In fact, our whole mission in life is to increase the levels of marbling in the products we send to your plates. You can count on Essential Chefs Catering to be there for you from your first sip to your last bite. Because this grade of beef has such a high level of fat marbling, it is … What cuts of steak are the most tender? 6 Menus with Recipe and How to – Best-selling on holidays to make a great party for customers. A recent Beef CRC project led by Dr Paul Greenwood, Principal Research Scientist at New South Wales Primary Industries, has sought to determine if it is possible to increase marbling through the strategic use of high energy supplements immediately post-weaning. They both produce comparably consistent marbling results. T-Bone Grilling Steak. The most tender cuts for frying and grilling or others that reward slow cooking by braising or in stews. Beef Marbling Standards ... 5 Ways to Cut Food Costs without Lowering Quality! “It is the most-consumed beef in Japan. For lean cuts like sirloin steak, you want less fat. While tri-tip is most often prepared on the grill, its also perfect for the roasting cooking method. Fillet Mignon. Chimasal (flank steak): Flank steak is cut from the abdominal muscles of the cow. When meat has less fat or marbling, it is usually leaner and more tender, but does not have as much flavor. If producers are trying to increase the amount of marbling within their beef carcases as assessed by MSA marbling score, the results from this project demonstrate the importance of selecting cattle with a high genetic capacity to marble using intramuscular fat estimated breeding values (IMF EBVs). 1st Floor, Block B, North Park, Black River Park, 2 Fir Street, Observatory, Cape Town, 7925, South Africa Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity. Beef cuts with the most marbling mostly come from areas on the top of the cow — where the muscles are the least used. The rib-eye is less tender but has more flavor due to the marbling of the cut. Prime beef has the most marbling, and is very tender. Beef cuts with less marbling, such as USDA Select, can be cooked on the grill just like USDA Choice or USDA Prime grades but may need to be monitored a little closer and cooked a little less to keep it as tender as possible. This meat is very tender and only accounts for about 2.9 percent of all graded beef. Along with the porterhouse, Lou notes that this is one of the top two cuts of beef. Very economical. Cuts of Beef: When selecting quality cuts of meat, marbling is an important factor. Yes, Landbou reports that a piece of rib-eye that belongs to Morgan Beef from Delmas just scored 15 in South Africa. This cut of beef, which comes from the chuck primal cut, is also known as the boneless chuck short rib. Marbling can enhance beef juiciness and flavour. In addition to the quantity of marbling, the distribution and texture of visible fat flecks within the rib-eye are also considered during the assessment of the marbling score. TheSouthAfrican.com is all about South Africa and the stories that affect South Africans, wherever they are in the world. Short loin – from which the T-bone, Porterhouse, and strip steaks are produced. It is pronounced ‘wag-you’, where ‘Wa’ means Japanese and ‘gyu’ means cow. Lean, lower fat (less marbling), but moderately tough. These fats when cooked spread all over the steak, giving it an appealing brown color. However, Wagyu beef has a distinct flavor that you cannot find in lower quality cuts of meat. It contains a higher amount of monounsaturated fats (good fats) and omega 3 and 6 than other beef. This is the highest grade of beef with the most fat marbling. When you see streaks of fat throughout the meat, you will get a more flavorful steak but may sacrifice a little tenderness. Across almost every cut on beef carcasses, USDA Prime has the highest marbling content and costs the most on the market. A certified wagyu carcass recently scored the highest marbling rating in South Africa – and maybe even the world. Beef has a different flavor depending on many factors, including the type of beef cut, how it is cooked, and the marbling. ... a primary cut from this carcass can cost between R800/kg and R1000/kg, ... “It is the most-consumed beef in Japan. These steaks and roasts typically contain the most abundant fat marbling that contribute robust buttery flavor and tenderness. South Africa– Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican Number: 2005/028472/07. The highest usually given is 12 while certified wagyu beef must have a minimum marble score of 3. Locally, a primary cut from this carcass can cost between R800/kg and R1000/kg, while it can cost up to R16000/kg in Britain. 17 December, 2020. Grading is a quality designation based on several characteristics, including marbling. Certain Cuts Have More . ... most tender beef cuts. Essential Chefs Catering..... transforming your dream event into a delicious reality. 5. It also depends on the part of the animal from which a piece of beef is cut. The steaks with the highest grades are those with the highest amount of marbling. 4. Tenderloin – which is the most tender and contains the filet mignon, tournedos, tenderloin steak, chateaubriand, and roasts for beef Wellington. Loin Cuts. The cuts with the most marbling are given the highest grade, Prime, followed by Choice and Select. Essential Chefs Catering expects nothing but the best, and that is what they deliver. Over the world and especially in Japan, efficient marketing efforts have elevated wagyu to near-divine status among fans of fine food and drink. American cuts of meat can be broken down into two major categories – the hindquarter and the forequarter. You can cook it whole or slice it into smaller steaks. When ranking beef from the most marbling to least, Prime has the most marbling interspersed throughout. U.S. Prime is usually reserved for high-end dining establishments. Loin and rib are most popularly used in roasts, according to American butchers Tony’s. Marbling adds a lot of flavor and can be one indicator of how good the beef is. USDA Prime beef has the highest marbling score or fat content, followed by USDA Choice. However, they also show differences in the total yield of retail cuts. Currently, in South Africa, there are a total of around 130 wagyu breeders with about 4 500 wagyu cattle in total between them, of which 3 000 are breeding cows. 4. You want it to be consistent and even throughout the beef. And then it takes at least another two years before the product becomes ready. Marbling gives meat its flavor. A5 Wagyu from Kagoshima, Japan Like I said earlier, some breeds are more inclined to marbling than others. We go to sleep dreaming about marbling. It is one of the most expensive cuts of beef available. Back Ribs. What to look out for when choosing your cut of beef. Short Ribs We were able to bring in the very best genetics into South Africa and the results now prove it.”. Pending where you live, there is different grading, the tenderness and amount of marbling in the beef changes from different grades. Address: Riverbank House, 1 Putney Bridge Approach, London, SW6 4TJ. Ironically, the system rewards the production of fatty beef. The introduction of wagyu beef has forever changed the beef industry internationally and in South Africa. People ask us all the time what the best and worst cuts of beef are. Address: Regus Business Centre Unlike the most tender beef cut (such as tenderloin), it is a very tough cut because it originates from a heavily exercised muscle, which is used for walking around and supporting a weight of a more than 1000 pounds animal. However, Wagyu beef has a distinct flavor that you cannot find in lower quality cuts of meat. Unlike the most tender beef cut (such as tenderloin), it is a very tough cut because it originates from a heavily exercised muscle, which is used for walking around and supporting a weight of a more than 1000 pounds animal. Chuck – the source of bone-in chuck steaks and roasts. Still, the point cut does have more marbling than the flat cut. For this reason, it has to be cooked under high temperatures by pan searing or broiling, for the fats and marbling to cook well. You can help safeguard our editorial independence, Wine industry doldrums: Millions of litres in stock but no-one to buy, ‘Bheki Cele benefited from PPE corruption’ – Mbuyiseni Ndlozi, Cape Town makes the ‘best cities for remote working’ list, Derelict and abandoned: Sad state of affairs at SAA head office, Watch live: Ramaphosa to address the nation on Monday 11 January 2021. The most common cut for making corned beef, silverside — also known as the bottom round — is cut from a cow’s hindquarters. Use our Cuts of Beef guide to help you find the best match for the recipe you want to cook. The beef rib and short loin are among the most marbled sections, while the beef round and sirloin tend to have the least. A marbling score is a component of the beef quality grading system. When you see streaks of fat throughout the meat, you will get a more flavorful steak but may sacrifice a little tenderness. Postal: Blue Sky Publications (Pty) Ltd T/A TheSouthAfrican, PO Box 44354, Claremont, 7735, South Africa, United Kingdom– Blue Sky Publications Ltd – Company Registration Number: 04683692. Then you’ve got to breed them; it takes a year before the calf is born. Some examples are Ribeye, Porterhouse, T-Bone and Tenderloin Filet often called Filet Mignon. Tenderloin is a soft textured beef cut with less marbling and a unique mild flavour. Appetizer – easy, profitable and sales increasing through multi-channel. Dr Michael Bradfield, CEO of industry organisation Wagyu South Africa, told Landbou that the meat came from a cross between Wagyu and Angus breeds. Many favor Australian beef and lamb as they have, in our opinion, the best standards system in the world when it comes to meat. “Eating wagyu is considered an investment,” says Troy Lee, chef de cuisine at Oak Door. The USDA defines an extra-lean cut of beef as a 3.5-ounce serving (about 100 grams) that contains fewer than 5 grams total fat, 2 grams of which are saturated fat, and 95 … Cuts of Beef: When selecting quality cuts of meat, marbling is an important factor. ... most tender beef cuts. In Japan marbling levels 8 to 12 are all considered A5, the highest possible grading. Marbling - (intramuscular fat) is the intermingling or dispersion of fat within the lean. It is full of pockets of fats and marbling spread throughout the steak, while the central eye has finer grains. Common Names: Fillet, Tenderloin Fillet, Tenderloin Steak, Tournedos (Tenderloin Tips) Description: The most tender beef cut, lean yet succulent and elegant. This cut is sometimes tricky for a butcher to get, so you may have a hard time finding it. Because it comes from the very tip of the tenderloin, which is the most tender cut of meat in an animal’s back. This meat is very tender and only accounts for about 2.9 percent of all graded beef. A marbling score is a component of the beef quality grading system. Most people go to a butcher, supermarket, or an online store to scour seemingly endless steak options. Critical factors in beef concentrations of essential fatty acids and has a higher amount of marbling and ( )! Wagyu carcass recently scored the highest usually given is 12 while certified wagyu must. 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