Marbling Culinary Definition

The art or process of staining or veining like marble as the decoration of book edges in marblelike patterns 2.

Marbling culinary definition. Marbling is the white flecks of intramuscular fat in meat most notably red meat. Also called intramuscular fat marbling. When selecting cuts of meat with the best marbling look for very fine lines of fat dispersed evenly throughout the meat. In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat.

Start studying culinary vocabulary w7. 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 visible marbling. Marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves.

A marbling of fat in beef. Learn vocabulary terms and more with flashcards games and other study tools. Butcher s yield is a system for figuring food costs across all aspects of an animal. Marbling is a crucial component in the flavorful taste of the highest quality cuts of beef.

Marbling affects meat s juiciness tenderness texture and flavor attributes that. 2003 2012 princeton university farlex inc. Marbled meat is meat especially red meat that contains various amounts of intramuscular fat giving it an appearance similar to marble marbling can be influenced by selective breeding 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. Marbling the intermixture of fat and lean in a cut of meat edible fat oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue based on wordnet 3 0 farlex clipart collection.

The fat in lean muscle creates a marble pattern hence the name. The fat should be pure. The network of fat that runs throughout a cut of meat also referred to as graining. It gives the cook a more.

Sometimes referred to graining the fat in meat sections helps to provide the basis for keeping the finished product tender.