Jun Hongo reports: Where’s the marbled beef? Thanks to a new machine created by a government-backed institute in Japan, one might soon be able to find those tender and juicy sections of meat without much difficulty.
Researchers at the National Institute of Advanced Industrial Science and Technology said they have developed a new in vivo scanner to be used for detecting the amount of marbling in cattle.
“This is the first time such machine was created in the world.”
— Yoshito Nakashima, chief senior researcher
“This is the first time such machine was created in the world,” Yoshito Nakashima, chief senior researcher at the institute, wrote to Japan Real Time in an e-mail. The device uses what is called a single-sided nuclear magnetic resonance scanner, which can detect the amount of muscle and fat noninvasively.
The amount of fat streaks within the meat is one of the key criteria that determine its taste. For example, Kobe beef, grown in Hyogo prefecture in western Japan, are highly sought after for its rich, even marbling created through careful breeding.
Mr. Nakashima is an expert on geophysics research. The technology for the new machine was originally developed for use in his research, such as calculating the amount of oil and water contained inside a rock from an oil field. Read the rest of this entry »
Global Panic of July 2014 Centers on Meat Spill on Upstate New York Roads, Stench may Reach Manhattan by Sundown
The Associated Press reports – QUEENSBURY, N.Y. – Some car owners are raising a stink after driving a road littered with meat in upstate New York.
The Post-Star of Glens Falls reports that dozens of chunks of meat were on the road in front of a mall Thursday in Queensbury, about 60 miles north of Albany.
Police believe meat fell off a truck that might have been heading from a farm or slaughterhouse to a rendering plant, but no one has come forward to claim it.
The price of choice-grade U.S. beef at wholesale set a new record on Thursday as already tight supplies were further squeezed by harsh weather that reduced the number of cattle that came to market in parts of the country, analysts said.
Select beef cuts on Thursday also marked a fresh record high for a fifth straight day.
Choice beef typically has more “marbling” or fat, making it juicier and more tender than select-graded beef.
The day’s wholesale price, or cutout, for choice beef hit $212.05 per hundredweight (cwt), eclipsing the previous May, 2013 record of $211.37, according to the U.S. Department of Agriculture.