What Is Marbled Meat

In general the more marbling it contains the better a cut of meat is.

What is marbled meat.

Marbling is known for adding flavour to the meat. Fat and marbling in particular has a beneficial effect on the juiciness and flavour of beef as it aids the entrapment of moisture in the meat and melts through it during the cooking process. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Marbling is so named because the streaks of fat resemble a marble pattern.

The most marbled cuts come from the loin where. Welcome to marbled meats. Marbled entrecote from angus cattle. Choice has less marbling than prime and select has the least marbling of all.

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 is the white flecks of intramuscular fat in meat most notably red meat. Our team is headed by kym handyside aka kymbo slice kym is a 3rd generation butcher and with his father craig by his side he s looking to bring back the classic butcher to the suburbs of east bentleigh. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan.

Don t worry it s actually good if you see marbling. Extensive fat marbling in slices of high grade wagyu beef. Visually marbling is soft intramuscular between the muscle fibre fat made up of polyunsaturated monounsaturated and saturated fats. Therefore briefly stated marbling in meat is good for you.

Marbled meat is meat especially red meat that contains various amounts of intramuscular fat giving it an appearance similar to marble. Overcooking is marbling s worst nightmare since it renders all the fat out of the meat leaving behind a dry and tough steak without the moist flavors we know and love. Prime beef has the most marbling interspersed throughout the lean meat. Marbled meat also contains oleic acid which is found in olive oil.

How does the marbling affect the meat. At chiller temperatures marbled fat appears white and will become less obvious as the meat comes up to room temperature with unsaturated fats beginning to melt. We are melbourne s newest family owned butcher shop specialising in marbled score mb4 steaks. The fat in lean muscle creates a marble pattern hence the name.

It also affects the juiciness texture and tenderness of the meat.