Contrary to popular belief, Scottona is neither a particular breed of cattle nor a specialized cut of meat. It refers to female bovines, typically aged between 15 and 22 months, who have never given birth.
Why is this specific age range and gender significant? Because the meat from these young female bovines boasts qualities that make it remarkably tender and full of flavor. The unique characteristics can be attributed to the estrogen hormones produced naturally by the ovaries during their oestrous cycle. This hormonal production leads to the meat’s tenderness and contributes to its flavor profile, setting it apart from meats obtained from older or male bovines, which tend to be harder and less palatable.
One of the distinctive features of Scottona meat is its marbling— the interspersed veins of fat throughout the meat. This marbling melts during cooking, releasing succulent juices that are reabsorbed, making the meat exceptionally tender and tasty. But the allure doesn’t stop there. Before hitting the dinner table, this meat undergoes a specialized maturation process. Stored in refrigeration for 25 to 28 days, this period allows for further tenderizing and flavor enhancement, amplifying the natural characteristics of the meat.
The origin of the term Scottona is as interesting as the meat itself. While the etymology is not definitive, it might stem from the distinction between “cold meats” and “hot meats.” “Cold meats” usually refer to those harvested from older bovines, resulting in a tougher texture. In contrast, “hot meats” derive from younger female bovines. Some theories suggest that this meat, harvested during the animals’ heat cycles, was historically described as “scalded by hormonal heat,” hence the term Scottona.
Nutritionally speaking, Scottona offers an appealing profile for health-conscious eaters and athletes alike. With a relatively low caloric value—just 146 calories per 100 grams—and an impressive protein count of 21 grams per 100 grams, it offers about 42% of the daily protein requirement for an adult. Moreover, it provides a good amount of potassium, covering approximately 18% of the daily requirement.
Finally, when it comes to cooking Scottona, less is often more. Quick cooking methods like grilling or hot plate are highly recommended to preserve its innate qualities. The most commonly cooked parts include the rib and the fillet. Still, Scottona meat is versatile enough for various dishes, from steaks to hamburgers, and even traditional Argentine styles like Picanha and Asado.
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