Marbling Steak Definition

These flecks of fat are what give beef its soft texture and carries the flavor throughout each bite.

Marbling steak definition. Degree of marbling is the primary determination of quality grade. The fat in lean muscle creates a marble pattern hence the name. The pattern it makes is referred to as marbling. Marbling is the visible unsaturated healthy intramuscular fat that accumulates within the muscle and between the muscle fibre bundles.

Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. But what s it all about and what does it mean for that piece of steak you re about to eat. Marbling is so named because the streaks of fat resemble a marble pattern. It impacts the tenderness moistness and overall flavor and has become one of the most well known elements of steak evaluation.

Certified angus beef brand chef michael ollier talks about marbling and why you will find an abundance of these small flecks of flavor in premium beef and. Well marbling refers to the white flecks of intramuscular fat in each cut of meat. When looking at a raw steak marbling is the white fat streaks or flecks mingling in the red meat of that steak. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.

Although marbling makes a cut of meat juicier look for cuts with very few streaks of fat. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. When looking at the surface of a piece of steak intramuscular fat appears as thin creamy white streaks that contrast against the red of the flesh. Marbling definition is the action or process of making like marble especially in coloration.

Marbling fat is not to be confused with the thick white fat layer rounding the outside of a steak. Make sure the online steak buying web you choose mentions marbling. In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat. Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better.