Why Is Marbled Meat Better

Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.

Why is marbled meat better.

Why do we want marbling. Because marbling is added fat between the muscle not the kind that you cut off the edge it impacts your steak s juicy flavors. Marbling is so named because the streaks of fat resemble a marble pattern. In general the more marbling it contains the better a cut of meat is.

Marbling is the white flecks of intramuscular fat in meat most notably red meat. Marbling refers to the white fat that can be seen throughout a cut of meat which is primarily composed of saturated fat. Marbling melts while the meat cooks carrying flavor throughout the meat and while keeping it tender and juicy. Prime beef has the most marbling interspersed throughout the lean meat.

This marbling trait of angus cattle typically creates a more tender juicy and flavorful meat than other breeds source. A well marbled steak is a truly beautiful thing and there s a reason why we re willing to pay top dollar to get it. Marbling can also be influenced by time on feed. In fact the temperature at which marbling melts is not far above room temperature.

Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better. Cattle breeds such as angus herefords murray grey shorthorns and wagyu also british white cattle and dairy breeds such as the jersey holstein friesian and braunvieh have higher marbling scores on average versus other cattle such as simmentals charolais or chianina. Because marbling is so important to the positive taste and quality of beef it is one of the critical factors of beef grading scales around the world. Choice has less marbling than prime and select has the least marbling of all.

These animals have extreme tie dyed like marbling or intra muscular fat cells which makes their meat rich juicy tender and thus more expensive and in demand. Marbling can be influenced by selective breeding. A high quality steak will have a lot of marbling while a lean cut will have very little or no. However certain cuts of red meat can be worse than others for those with diabetes.

What exactly is marbling and why is it so desirable. Well we ll tell you marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves. The fat in lean muscle creates a marble pattern hence the name. When beef graders yes there are people who grade beef for a living are grading beef they specifically look at amount of marbling in the ribeye muscle between the 12 th and 13 th ribs.

Angus beef is known for its finely marbled meat which means that the fat is dispersed evenly against the actual cut of meat. A diet high in red meat has been shown to contribute to many chronic illnesses including diabetes.