For a balanced dose of grandeur and premium cow, here’s your answer. Decked out in a sleek setting overlooking the twinkle of the Twin Towers, Marble 8 is where you eat steak in the company of the affluent. Australian wagyu and Angus are shipped in before being dry-aged in a cellar for a minimum of 21 days; we suggest you have your meats simply paired with béarnaise or beef jus with Shiraz. Complete the blow-out affair with a drink in the glittery confines of M8, the accompanying cocktail bar.
What’s all the fuss about marbling grades?
As advised by Benjamin Halat, chef de cuisine of Mandarin Grill
‘The marbling grade defines the fat condensation inside the meat – the higher the marbling grade, the juicier, tenderer and more flavourful the piece of meat. Of course, the meat becomes more expensive as the marbling grade increases, but in terms of preparation, there’s not much difference in terms of readying meats with lower or higher marbling grades. The most important thing is to have a nice, hot charcoal grill for the added smokiness. It’s also recommended to serve steak medium rare to rare as meat, regardless of marbling grades, becomes drier the longer you cook it.’
What is Kobe beef and why is it so highly prized?
As advised by How Yoke Seng, executive chef of Kampachi
‘In Japan, there are four breeds of wagyu, and Kuroge Washu [also known as Japanese Black] is one of the largest breeds in Japan. Kobe beef takes on the dominant Japanese Black wagyu strain genetics called Tajima. Raised in Hyogo Prefecture, Kobe is the capital and the meat’s brand. The superior marbling traits have set a benchmark for wagyu breeding outside of Japan by international authorities.
‘Kobe beef is highly prized because its breed has maintained a pure lineage since the Edo period. The Tajima cattle are properly fed and tended for three years to meet the Kobe beef standards. In terms of taste, Kobe beef gives you a melt-in-the-mouth experience because of the wide distribution of fat in the meat. At Kampachi, we highly recommend customers to opt for medium rare to savour the beef’s buttery richness.’
Why is cow feed so important and how does it affect the meat’s texture and taste?
As advised by Antoine Rodriguez, executive chef of Le Méridien Kuala Lumpur
‘The type of cow feed is important because it contributes to the texture and nutrients of the meat. In comparison to grain-fed cattle, grass-fed cattle produce leaner meat because they’re left to roam in the field. The grain-feeding method is used to quicken the growth of the cattle to produce more meat.
‘If the cattle are grain-fed, their meat will have a rich marbling of fat, which makes it more flavourful. Because it has a higher fat content, the meat is easier to chew. Most diners prefer grain-fed cuts, but the grass-fed cattle/meat is slowly returning to restaurant menus because people are becoming more conscious about their food intake.’
What are the differences between dry-aged beef and wet-aged beef?
As advised by Danny Choi, co-owner of Beato Steakhouse
Ageing is an important process during which connective tissue is broken down to tenderise the meat, but steak enthusiasts are usually split between preference for dry-ageing and wet-ageing. Dry-ageing is a process in which fresh beef is hung in near-freezing temperatures for a lengthy period. During this time, fungi cling to the meat’s surface to form a dry, hard crust which is discarded before cooking. It’s not as gross as it sounds; this ‘breathing’ process allows the meat’s natural juices and flavours to be sealed into the meat, and it works especially well with fatty cuts. Hence, cooked dry-aged beef doesn’t release blood or juice when cut but instead spurts a syrupy sweetness when bitten into. Meanwhile, wet-aged beef is aged in its own juices in a tightly sealed bag. This results in a more intense bloodiness when cooked, and works well with lean cuts like tenderloin.
