Why Is Marbled Meat Better

Oh and it results in more complex and better tasting beef.

Why is marbled meat better.

What exactly is marbling and why is it so desirable. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. 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. Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better.

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. Prime beef has the most marbling interspersed throughout the lean meat. Angus beef is known for its finely marbled meat which means that the fat is dispersed evenly against the actual cut of meat. Marbling can also be influenced by time on feed.

A diet high in red meat has been shown to contribute to many chronic illnesses including diabetes. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan. In fact the temperature at which marbling melts is not far above room temperature. Overcooking is marbling s worst.

This marbling trait of angus cattle typically creates a more tender juicy and flavorful meat than other breeds source. 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. Choice has less marbling than prime and select has the least marbling of all. 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.

The fat in lean muscle creates a marble pattern hence the name. Marbling refers to the white fat that can be seen throughout a cut of meat which is primarily composed of saturated fat. 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.

A high quality steak will have a lot of marbling while a lean cut will have very little or no. 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. Marbling can be influenced by selective breeding. Marbling melts while the meat cooks carrying flavor throughout the meat and while keeping it tender and juicy.

Why do we want marbling. However certain cuts of red meat can be worse than others for those with diabetes.