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 also affects the amount of marbling. Wagyu beef genetically has the highest marble score versus other kinds of cattle. They contain a high percentage of monosaturated fats, Omega-6, and Omega-3 fatty acids, making them low in cholesterol and a better beef for the heart.

The most expensive Wagyu beef is Kobe beef from Japan. Though expensive, it is said to be tender, juicy, and very tasty. They are rarely seen in American restaurants, which is why they can range from $50 for the beef of Kobe burgers and about $200 to $300 for a piece of Kobe steak beef.

Feedlot beef also gets marbling, though not as much when genetics come into play. Special diets include dried grass and pasture forage of rice straws, mixed with corn, barley, soybeans, and other ingredients, with feed supplements of vitamins and minerals.



However, how does marbling affect how tender meat is? Marbling makes cooking easier because the marbling in the meat distributes evenly within the connective tissues, isolating muscle fiber from another, leaving easily chewed tiny packets.

Marbling normally develops in the finishing stages of an animal's growth, and now studies show that marbling gets more linear over time. This is because as cattle mature, muscle and bone growth ceases, but fat growth continues as the cattle keep on feeding.

About the Author

Kevin Bouchard is the owner of Best Online Steaks, a review website that helps visitors find the best quality steaks online based on their tastes and budget.

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