What is Marbling?
What Is Marbling? Why are many consumers willing to pay top dollar just for marbled meat? Marbling has a great effect on the taste of meat. They are the intramuscular fat within their muscle fiber and the cut of meat themselves. High-quality meats are said to have a lot of marbling, while leaner meats have no visible or fewer marbling. Cuts that have a lot of meat are harvested from the loin region of beef. The loin parts of the body are the back part of the animal that has been less strained and exercised rather than the shoulders, rump, and legs. But, how is the marbling in meat are formed? When the animal eats much more than what they need, the excess calories they take in are stored as fats, mostly as fine flecks on the muscles and organs. These fats are unevenly distributed through, first at the neck, and through the back. For most manufacturers to increase profit, they give their cattle a high nutritional plane of high grain diet. According to most studies, genetics