University of Chile expert provides beef quality guidelines

Dr. Carla Velásquez, an academic from the University of Chile, has provided guidance on identifying high-quality beef by evaluating sensory characteristics, origin, and preservation methods. Key indicators of quality include bright color, fresh aroma, and marbling, which refers to intramuscular fat.

There is a notable genetic distinction between beef types available in Chile. Much of the imported beef, primarily from Brazil and Paraguay, comes from Zebu breeds (Bos indicus) adapted to tropical climates, which often feature stiffer muscle fibers and less marbling. In contrast, Chilean production relies mainly on British breeds (Bos taurus). This genetic difference typically results in meat that is more tender and juicy.

Chilean beef is largely produced through natural grazing systems, which can lead to a nutritional profile higher in omega-3 and natural antioxidants. While Chile uses an alphabetical categorization system (V, C, U, N, and O) to classify animals by age and potential tenderness, experts suggest consumers should also visually inspect cuts for marbling and juiciness. Choosing local beef is also noted as a way to support the domestic economy and rural farming families.