Why Is Marbled Meat Better

Marbling can also be influenced by time on feed.

Why is marbled meat better.

Marbling refers to the white fat that can be seen throughout a cut of meat which is primarily composed of saturated fat. In general the more marbling it contains the better a cut of meat is. Choice has less marbling than prime and select has the least marbling of all. Marbling can be influenced by selective breeding.

This marbling trait of angus cattle typically creates a more tender juicy and flavorful meat than other breeds source. Angus beef is known for its finely marbled meat which means that the fat is dispersed evenly against the actual cut of meat. However certain cuts of red meat can be worse than others for those with diabetes. Well we ll tell you marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves.

Prime beef has the most marbling interspersed throughout the lean meat. What exactly is marbling and why is it so desirable. A high quality steak will have a lot of marbling while a lean cut will have very little or no. Oh and it results in more complex and better tasting beef.

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. A diet high in red meat has been shown to contribute to many chronic illnesses including diabetes. 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 the white flecks of intramuscular fat in meat most notably red meat. Marbling melts while the meat cooks carrying flavor throughout the meat and while keeping it tender and juicy. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan. 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.

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. 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. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. In fact the temperature at which marbling melts is not far above room temperature.

Why do we want marbling. Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better.