What is "marble beef"? Journey to the Center of the Earth - Marble Quarry Report Where marble comes from.

We have all seen the monuments of marble, the stone is white and smooth on the statue, and on the pedestal it is rough and made of stone of different colors. There are many types of marble, and even more ways to process it.

Where does marble come from?

Marble is mined in the mountains. If a rock of beautiful stone without cracks is found, it is cut into blocks or slabs. Quarries are located high in the mountains. Stonecutters use steel saws to cut the rock into huge blocks and lower them down (on ropes), placing logs under the sled. On a mountain road, a crane puts the blocks on a powerful truck, and they are taken to a stone-cutting workshop, where they are cut into slabs.

Sculpture

The most beautiful blocks of marble are handed over to sculptors who cut them: they carefully beat on special chisels with a hammer, removing everything superfluous and turning the stone into a statue. The most famous marble for sculptures is mined in Italy, in Carrara.

Plate

Layers of marble are polished and washed for a long time until they begin to shine like a mirror. Stairs, floors, as well as walls of palaces are faced with such slabs. In the rocks there are small inclusions of semi-precious stones such as agate and onyx. They are very beautiful, with an interesting pattern, so different figures are made from them. These souvenirs are not cheap.

Even if you have never been to the city on the Neva, at least in the photographs you have seen the most beautiful St. Isaac's and Kazan Cathedrals, Mikhailovsky Castle and the Hermitage. Why did I name them? Yes, everything is simple, it was marble quarried in Ruskeala that was used in the decoration of these structures. St. Isaac's Cathedral was lined with it, the floors of the Kazan Cathedral were laid out, the window sills of the Hermitage were made, the windows of the Marble Palace and the facade of the Mikhailovsky Castle were framed. The underground halls of the Primorskaya and Ladozhskaya stations of the St. Petersburg Metro are also decorated with Ruskeala marble.
To date, marble is no longer mined in Ruskeala, and the quarry itself has been turned into a tourist park.

Ruskeala marble quarries are located 25 km north of the city of Sortavala, on the high bank of the rapids of the river Tokhmajoki (“mad, bad”), near the ancient village of Ruskeala. The name of the village probably comes from the local name of the Tokhmajoki River - Ruskolka (from the Karelian "ruskea" - brown, red, red), in which the water is always brown, dark red due to iron compounds dissolved in it.
With the coming to power of Catherine II in Russia, a large-scale search for natural stone for the construction of St. Petersburg began. The stone was also searched for in the Vyborg province, including in the area of ​​Serdobol and Ruskeala. In August 1765 Andrey Pilyugin, an apprentice stone worker, came to Ruskeala to inspect marble deposits from St. Petersburg.
On August 9, 1766, experimental marble mining began in Ruskeala, which showed good prospects for the deposit. In September 1767, mining inspectors arrived in Ruskeala from the capital - Guards Captain Kozhin and Colonel Ivan Vasilyevich Zverev. They inspected the deposit and compiled a report on the work done. As a result, on January 19, 1768, Empress Catherine II signed a decree of the Senate on the beginning of the development of marble in Ruskeala for the construction of St. Isaac's Cathedral. Master masons with their families came to the banks of the Ruskolka River from the Urals - this is how the industrial settlement of Ruskeala arose.

Since 1769, the Ruskeala marble quarries were transferred to the jurisdiction of the Commission for the construction of St. Isaac's Cathedral. Mining operations were initially led by Italian masters. The main extraction of marble was carried out on Mount Belaya, named after the color of the light gray, bluish-gray marble composing it, with thin white and gray veins.
In the 1770s-1780s, Ruskeala marbles were widely used by the architect Antonio Rinaldi to decorate the Marble Palace, St. Isaac's Cathedral (in St. Petersburg), triumphal columns in honor of Russian weapons and the Orlov Counts (in Tsarskoye Selo and Gatchina). It is noteworthy that at the end of the 18th and beginning of the 19th centuries, the lands of Ruskeala belonged to Countess Anna Alekseevna Orlova-Chesmenskaya.

In the 1790s, when the Ruskeala quarries were practically inactive, architect V. Brenna used the local marble to decorate the Mikhailovsky Castle, the monument to Peter I, the Rumyantsev Victory obelisk in the capital and the Orel pavilion in Gatchina.

Since 1819, marble mining was resumed in Ruskeala to decorate the new St. Isaac's Cathedral, which was built for 40 years according to the design of the architect Auguste Ricard Montferrand.

From 1898 to 1939, the Ruskeala deposit was intensively developed for lime, decorative chips, crushed stone and facing blocks by the Ruskeala Marble joint-stock company

After the war, in the autumn of 1944, the restoration of the Ruskeala lime plant and marble quarries began.

The development of marble from the Ruskeala deposit at the Ruskeala-1 site ended in the late 1980s.

In 2005, the Ruskeala Mountain Park was formed, which is a unique technogenic-natural and landscape-tourist object.

Today, the Ruskeala park is perhaps one of the most visited places in Karelia by tourists.
Here you can just take a walk and admire the natural beauties, you can tickle your nerves by walking along a stretched rope bridge, flying over a canyon or jumping from a 20-meter height. Diving enthusiasts can dive to the bottom of the quarry.
But in my opinion, the best thing to do here is to take a boat and take a leisurely ride, looking at the patterns on the marble walls and swimming in small grottoes. The main thing to remember is that swimming and jumping into the water from boats is strictly prohibited.

If you are going to come to the park, then do not forget comfortable, flat shoes and mosquito repellent (if you come here in the warm season), because. ever-hungry Karelian mosquitoes are included in the program of visiting the park)). And of course, I would advise you to come here on weekdays, because on weekends in good weather it’s like in the Moscow metro at rush hour. Even on a weekday, we waited an hour and a half for the boat to be released, because. there are few boats, but many who want to.

Yesterday we dealt with you, And today, in continuation of the topic - marbled beef.

Marbled meat simply cannot be cheap, this is due to the fact that raising animals for making marbled beef and the cooking process itself is a laborious and expensive task. Where did such a romantic name come from - marbled beef? The meat owes its appearance to them.

The fact is that the streaks of fat in the meat are arranged in such a way that a beautiful pattern is obtained on the cut, resembling a pattern on marble slabs.

However, this meat is valued not at all for its interesting appearance, but for its surprisingly tender, uncharacteristic taste for ordinary beef.

It is important to note that only beef can be marbled. Unfortunately, from time to time, scammers sell naive and ignorant people a cut of "marbled" pork or lamb. Such meat is obtained only by special processing after slaughter. The appearance in this case corresponds to the marble, but the similarity ends there. Initially, marbled beef was produced only in Japan from the meat of young gobies of a special breed of tojima or cows of the wagyu breed.

Both of these breeds were considered almost sacred in Japan, since according to legend, higher powers contributed to their appearance. For this reason, they could not be exported from the country, only recently these two breeds for marbled meat began to be grown in Australia. However, until now, it is Japanese marbled beef that is considered the best. Now about the process of growing animals for marbled meat. This process is costly and difficult. For a positive result, it is necessary to strictly observe a certain regime, menu, special procedures. Animals are kept in narrow stalls so that they do not move once again. The fact is that movements adversely affect the taste of meat. And in order not to form bedsores, they are given vibration massage. In addition, they include classical music.

Nutrition also plays an important role. Until the age of six months, animals are fed only with milk, then they are grazed in wild meadows. After that, they are transferred to a separate room, where they are fed with selected grains, and for appetite they drink beer and sake. This is what growing technology looks like. However, each manufacturer has its own secrets that they do not reveal to anyone. And those treatments that meat is subjected to immediately after the slaughter of animals are protected like the apple of an eye. All these manipulations create that wonderful taste, for which all the gourmets of the world appreciate it. How is marbled beef prepared? Recipes, or rather their details, are also kept secret. A feature of the preparation of marbled meat is that it is fried in the presence of the client. At least that's how they do it in Japan. A special brazier is installed next to the client's table, and he can observe the process. In addition, there is such a popular dish as "Sukiyaki nabe", a boiled marbled beef combined with egg noodles, bean curd, vegetables and a raw egg. This dish is served even more interesting: the client cooks the pieces of marbled meat prepared in advance, and then eats them with sauce while the rest of the ingredients are cooked in the meat broth. The noodle chowder completes the meal.

There is another interesting recipe: marbled beef steak. To do this, you will need, in fact, a piece of marbled meat and spices.
The thickness of a piece of meat should not exceed 2 cm. The meat should be washed and wiped with paper towels to get rid of excess moisture. Pieces of meat are laid out on a dry, hot frying pan. They are fried on each side for about 4 minutes. Marbled beef steak is ready. What side dish to choose for marbled meat - everyone decides for himself. However, it should be borne in mind that it makes no sense to combine such an exquisite delicacy with ordinary and boring side dishes. It is better to choose something more interesting and tasty.

When talking about beef, Steak immediately comes to mind. Steak (from the English steak - a piece of meat) - a thick piece of fried meat. A steak made from the best parts of beef is usually called simply a steak (sometimes also a beef steak).

Steak history.

Sometimes the history of the steak is attributed to the times of Ancient Rome, "where in the temples, during the ritual of sacrifice, the priests roasted large pieces of beef on the grills in order to lay them on the divine altar."

In medieval Europe, beef had a low reputation: it was almost exclusively the meat of old cows and bulls. Excess cattle were slaughtered at an early age, so veal was quite common in the cuisine of the wealthy segments of the population.

The widespread practice of castration of young bulls and their intensive fattening for the sake of meat began in England and only later spread throughout Europe, which explains the fact that almost all European languages, including Russian (through German), borrowed the basic names of fried beef cuts from English: steak and roast beef.

In the UK, the steak gained recognition only in the 15th century, in 1460 its description appeared in a recipe book, and three centuries later, the technology of cooking a piece of meat fried over an open fire became known on the mainland. The origin of the modern beef industry in America is considered to be the moment when Columbus brought Longhorn cattle to the New World across the Atlantic.

There is an opinion that classic steaks are a purely American national dish and perhaps the only valuable contribution of the United States to world cuisine. It is no coincidence that a real steak cult was created here, which became part of the national culture. And today this country is one of the leading exporters of beef. In the United States, its production is under state supervision. Here there are very high criteria for selecting meat for steaks: strict gradations and strict standards for fattening, slaughter and veterinary control of livestock. In addition to the United States, Australia and Argentina are major beef producers.

Meat for steaks

Steak meat is always a product of elite animal husbandry. To obtain a quality dish, only the meat of young bulls (from a year to a year and a half) of certain breeds is suitable. Hereford and Angus meat breeds are considered the best, and pure meat is the most valuable. certified angus beef.

Animal fattening

Of great importance is the method of fattening animals. Grain-fed gobies are most valued (in America, preference is given to corn, in Australia - wheat), because they form delicate fatty layers inside the muscle fibers. Such beef, called marbled, in the process of cooking turns out to be more tender and juicy than the meat of a grass-fed bull. Of the marbling standards, preference is usually given to the highest (English prime) and selective (English choice) categories.

carcass cutting

Pieces for steaks are cut from those parts of the animal's carcass that were not involved in muscle movement. The meat is separated into thick (not less than 3 and not more than 5 cm) slices in the transverse direction. Such cutting will then allow the heat to evenly pass through the "pores" of the fibers, quickly heating the meat to the desired temperature.

Meat aging

Steaks are never cooked from fresh meat, beef must mature from 15 to 23 days. Such a period is necessary so that during the fermentation process the muscle tissue becomes more loose and tender.

Types of steaks

By themselves, beef steaks are an expensive dish, since the meat for them is taken from the best parts of the carcass of bulls. Approximately 7-10% of the entire animal carcass is suitable for their preparation. Modern cuisine distinguishes the following types of steaks, the name of which depends on which part of the carcass the meat was cut from:

• ribeye steak, cut from the subscapular part of the carcass and having a large amount of fatty streaks;


• club steak, cut from the dorsal part in the area of ​​\u200b\u200bthe thick edge of the longest muscle of the back and having a small costal bone;


• teebone steak (steak on a T-shaped bone), cut from the carcass section on the border between the dorsal and lumbar parts in the area of ​​​​the thin edge of the longissimus dorsi muscle and the thin edge of the tenderloin, therefore consisting of two types of steak meat at once - filet mignon on one side bones and "New York" on the other;


• porterhouse steak, cut from the lumbar part of the back in the region of the thick edge of the tenderloin;


• striploin steak (New York strip), cut from a boneless lumbar strip;


• sirloin steak, cut from the lumbar part of the back in the area of ​​the head part of the tenderloin;


• round ramb steak, cut from the upper piece of the hip part;


• filet mignon - a thin cross section of the central part of the loin tenderloin with the most tender meat, not cooked "with blood";


• chateaubriand - a thick edge of the central part of the beef tenderloin (whole fried or portioned, most often for two), essentially representing the same large filet mignon, but served not standing up, but laid out on a plate in length;


• tornedos - small pieces from the thin edge of the central part of the tenderloin, used to make medallions;


• The skirt steak is not the most tender, but very tasty piece of meat from the diaphragm.

Cooking steaks

At first glance, the steak seems to be a rather simple dish in the form of a piece of meat fried on both sides. But not all cooks know how to cook this dish correctly. The process of working on it hides many subtleties, starting with the correct selection and preparation of meat and ending with the technology of roasting it.

The equipment for cooking steaks is an oven or charcoal oven, where the heat coming from all sides creates pressure inside the piece. In order for the meat to turn out tasty and meet the wishes of the guest, it is necessary to observe the desired degree of roasting of the steak, which corresponds to a certain temperature regime.

Roasting levels

In accordance with the American classification system, there are seven degrees of roasting steaks:

• extra-rare (from English . extra rare, also blue rare or English . blue) - heated to 46-49 ° C and quickly "closed" on the grill, raw, but not cold;


• with "blood" (red juice) (eng. rare) - uncooked meat (fried outside, red inside) with red juice, heated to 49-55 ° C (cooked 2-3 minutes at 200 ° C);


• low rare (English) . medium rare) - unroasted meat, with juice of a pronounced pink color and warming up to 55-60 ° C (cooked for 4-5 minutes at 190-200 ° C);


• medium rare (English) . medium) - medium-rare meat with light pink juice inside and warming up to 60-65 ° C (cook 6-7 minutes at 180 ° C);


• almost fried medium well) - meat with clear juice and warming up to 65-69 ° C (cooked for 8-9 minutes at 180 ° C);


• fried (English) well done) - completely fried meat with almost no juice, heated to 71-100 ° C (cooked for 8-9 minutes at 180 ° C with additional cooking in a combi oven);


• deep fried (English) too well done, overcooked) - completely fried meat without any juice and heated to a temperature of over 100 ° C.

Sources:
wikipedia.org

Do you want to know what the capital spends billions on? I returned from another trip to the Urals, where I filmed the 1000th production in my life. In addition to industrial photographs, dirty clothes and dusty cameras, I brought with me a terrible secret.

58 photos

Photos and text by Dmitry Chistoprudov

1. Bashkiria. Quiet and picturesque places of the Southern Urals. In the villages, potatoes, river fish and fresh koumiss are sold for free. The beauty! But as soon as you turn off the road onto some dusty primer, you will definitely find yourself in some kind of production, cut or quarry.

The Urals is a treasure trove of various minerals. Even at school, in geography lessons, we were told that the Ural mountain system is one of the most ancient, formed 200-400 million years ago. Of the 55 types of the most important minerals that were developed in the USSR, 48 are represented in the Urals.

2. Meet - this is granite. Igneous rock. Granite is one of the densest, hardest and most durable rocks on earth. It is widely used in construction as a facing and road material.

3. Mansurovskoye deposit - the largest in the country for the extraction of block stone. Mansurovsky granite is mined in a single place, near the Bashkir city of Uchaly. This type of rock is considered to be one of the oldest granites in Russia and on the whole planet, estimating its geological age at 350 million years. According to geologists, the explored reserves of the deposit will last another 200 years.

4. The lightest of all Russian granites is mined here. For its soft wavy texture and milky light gray color, Mansurovsky granite is often compared with marble; it is not for nothing that it has conquered the international space and is considered one of the most popular “made in Russia” granites abroad.

It is this granite that is now being laid all over Moscow and in particular on Tverskaya Street. 90% of tiles, curbs and paving stones, which the city now buys, come from the Urals (the rest from Karelia). Five Ural quarries are working to supply granite for the My Street reconstruction program (Mansurovsky is the largest) and more than 30 stone sawing enterprises.

5. The method of extracting granite blocks is different from the types I am used to in iron ore, limestone quarries or coal mines. If in the latter a mineral is hammered, crumbled and crushed, then here the opposite is true. The geological features of the rock occurrence make it possible to extract it in sufficiently large blocks, which are convenient to work with in the future. This explains the relatively low cost of such a beautiful and high-quality material, although, of course, the concrete casting technology is cheaper.

6. The more you can chip off a block, the more it costs. But not everything is as easy as it seems. It is not for nothing that granite is one of the most durable rocks. The average density of the rock is 2600 kg/m3. To break off such an even piece, you need to try hard.

7. The process of mining granite is similar to the process of eating truffle cake in layers. Granite lies in layers. A part of the rock is separated from the massif, which is then divided into smaller blocks.

8. There are several methods for cutting pieces of the "cake". One of them - large gas burners. The composition of granite includes quartz, which, under the influence of temperature, peels off and flies off. Thus, the burner gradually cuts through the granite. The more quartz in granite, the larger the grains, and the faster the rock is cut. In this way, a cross section of the piece is made.

10. A special chemical solution is poured into the drilled holes, which creates a "soft explosion". Inside the tight hole, the mixture expands, splitting and shearing the granite block.

12. All workers are local (albeit tanned).
- Guys, let me take a picture of you now. Can you somehow hit with sledgehammers at the same time?
- Listen, let's better give you a sledgehammer, and we'll take everything off ourselves?

13. Gradually driving a series of wedges, the rock cracks and voila, the new block is separated.

14. There is another method - wire sawing. It is used in the Yuzhno-Sultaevsky quarry. The bottom line is that instead of gas burners, a tricky rope cutter is used.

15. The rope is passed through the drilled holes. Gradually, the installation drives off along the guides, and a huge piece is cut out in a few hours.

20. Finished blocks are transported by loaders or dump trucks to the quarry sawing shop. Or sold as is to other sawmills.

22. Until recently, the entire stone industry was in a deplorable state. Due to the crisis, the demand of other cities for granite products fell. On the other hand, private traders began to look more and more towards the Russian stone. The course has changed, and Chinese granite has risen sharply in price.

This is how a standard workshop for the production of granite curbs and tiles looked like two years ago.

23. After the launch of the My Street program, Ural enterprises began to revive. If before the Moscow order, the Mansurovsky quarry produced about 3,000 cubic meters of granite per month, but now this figure is twice as much.

24. With the first money from orders, new equipment was purchased, new workshops were built. The high order volume breathed life into the entire industry. Related enterprises for the production of packaging, wire rod, wood, fuels and lubricants, various equipment, etc., also pulled up. The equipment, however, was purchased entirely imported (except for dump trucks and cranes). Here is such an import substitution, however.

26. Mining companies are doing well. After all, the money earned could simply be eaten away or stolen, but as we can see, production is developing and equipment is being updated.

27. If marble slabs are cut at one time, then granite has to be cut for a very long time. The saw blade moves back and forth on the slab with a drop of only 1 cm at a time. Large pieces of granite are sawn for hours.

28. Massive blocks are cut into slabs, smaller blocks are cut into curbs. Every little thing, such as paving stones, does not require large blanks and is sawn (or pricked) from scraps of slabs.

30. To speed up the sawing process, there are such large and tricky wire saws.

31. On such machines, it is possible to cut slabs into 10 blocks with a height of more than two meters.

34. The cut quality is perfect.

35. An Italian master monitors the equipment settings.

36. So that passers-by do not slip on the tiles in winter, heat treatment of the surface is carried out.

37. Tiles become rough, and not as slippery as polished granite.

38. New workshop, and finished products of a quarry. This curbstone is already being laid on Tverskaya Street today. Over 3 kilometers of a straight side and 500 meters of a radius were ordered for it.

39. These borders and tiles are 350 million years old, wait a minute!

41. Chipped paving stones.

42. It took 364 trucks to deliver tiles and curbs to Tverskaya, which brought 7,271 tons of granite - this is an area of ​​33.5 thousand square meters.

By weight, this is how to decompose thirty Boeing 747s along Tverskaya.

43. In total, Moscow ordered 47,500 tons of granite products this year. This is 2,374 trucks or 220,000 square meters of coverage. What is comparable to the area 30 football fields! This is the question that the Muscovites snickering. In a sense, this is certainly true, the capital is the richest city in the country, but the money for its renovation goes to the regions where production is rising.

In terms of the cost of its extraction, processing and delivery, granite is inferior to similar concrete products. But there are also some advantages:

Granite has low water absorption and high resistance to frost and pollution. Concrete absorbs moisture better.
- concrete is abraded, it dusts more than granite.
- concrete slabs are produced at the factory, and granite is produced by nature itself.

44. Each quarry has its own texture and shade of granite. If you look at the scheme of laying tiles on the streets of Moscow, you can see a certain pattern in the picture. Tiles of different colors came from different quarries.

45. Darker granite is mined at the Tashmurun quarry than Mansurovsky. The quarry itself is smaller.

48. Kambulatovsky quarry.

50. This quarry ranks first in terms of efficiency in extracting cubic meters of product per worker.

51. Yuzhno-Sultaevsky quarry with large beautiful cranes.

53. In general, I have everything. I would just like to clarify that if you choose granite instead of concrete, this does not mean that everything will automatically be perfect. Nothing like this. Without the right laying technology, anything will fall apart. If you make a substrate of shit and branches, then after the first winter the sidewalk / steps / curbs will float and burst from uneven loading.

55. It is not enough to buy a granite curb, it still needs to be properly installed. This curb, although crooked, was installed 10 years ago.

56. And this is his age, a concrete curb.

57. Here it is, granite. Meet on the streets of Moscow, Novosibirsk, Salekhard, Tyumen, Irkutsk, Krasnoyarsk, Kazan, Astana, Baku and so on in the list.

58. So if you walk along Tverskaya or any other reconstructed street, remember that you are touching a history that is 350 million years old!

See also “Nazarovsky coal mine. This is where Mad Max could be filmed.

Marble tombstones, along with granite, are among the most popular among customers. They are really very beautiful, which is predetermined by the high decorative properties of the material itself. This stone is a magnificent work of nature. It has a variety of colors, wonderful texture, high plasticity. Stone-cutters always willingly and fruitfully work with marble, making various steles out of it, creating beautiful bas-reliefs and statues.

Where does the material come from

Producers purchase marble of both domestic and imported origin.

It is rather difficult to buy foreign rock suitable for making tombstones, although, in principle, imported stone is widely represented on the market.

A lot of stones of unusual colors are brought from Italy, India, China, Greece. Such marble is most often supplied in 2-3 cm thick slabs. Such blanks can be used in the construction industry. For example, they can be designed for wall and floor cladding. But one cannot make a monument out of them.

If someone really needs to make a tomb stele out of these thin slabs, then they have to resort to “joining” them in order to achieve the required thickness of the slab. Of course, it is possible to organize the delivery of non-standard stone blanks to order, and this is sometimes practiced. But the cost of such material, of course, is more expensive.

Marble monuments in Russia

more often they are made from a domestic mineral, which is at least two times (or even all 10) cheaper than imported ones. In Russia, there are several deposits where different marble is mined:

Ufaleysky - gray with white stains.

Polevskoy - light gray with white streaks

Koelginsky is the whitest, therefore the most favorite material for ritual products. The word "marble" is associated with it.

You can order marble blocks from a domestic mining company of such thickness, which is most preferable for production (usually it is 8 and 10 cm). In addition, it is possible to purchase pieces of rock of certain sizes to create sculptural compositions.

HOW THE PRICE OF MARBLE TOMBSTONE IS ADDED

Most often, in order to facilitate their own efforts and reduce the time required for the manufacture of goods, private workshops immediately order marble blanks for monuments.

They are inexpensive. As a result, a set for a memorial, consisting of a stele 80 cm high, a pedestal and a flower garden, will cost a small wholesale buyer about 2200 - 3200 rubles (if the order is made from the manufacturer). Subsequently, the workshops add 100% to the cost, and all this will cost the retail buyer already 5000 - 7000 rubles per stone without registration.

In Russia, there are deposits of marbles of different color shades, which gives customers the opportunity to choose. Most often, they stop at attractive light options. Indeed, the white marble stele looks elegant. But we must understand that this stone is more prone to damage and decay, since it is much more porous than granite itself, which means that moisture, spores and plant seeds penetrate it more easily.

Pigment and mud spots quickly appear on light marble, moss and lichen begin to grow. Even with regular professional care, such a monument gradually loses its original appearance.

KARELIAN GRANITE

Therefore, the most popular stone for making tombstones is Karelian granite - gabbro-diabase. Its deep mourning black color looks very appropriate in the cemetery and gives the grave a majestic look.