Tenderness and marbling don t necessarily go hand in hand so while the beef tenderloin is possibly the most tender cut of beef it doesn t usually have much marbling.
Marbling steak meaning.
In contrast we value marbling for its contributions to flavor but not at the cost of animal welfare.
What exactly is marbling and why is it so desirable.
Marbling in uncooked meat looks aesthetically interesting but that is not why it s special.
When cooking marbling adds flavor and juiciness as the fat melts into the steak.
Most are feedlot fed on carefully designed rations of straw for roughage and grain for protein and carbohydrates.
A well marbled steak is a truly beautiful thing and there s a reason why we re willing to pay top dollar to get it.
But there are various types of marbling as well and some types are more desirable than others when discussing steak quality.
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.
Good marbling means good quality you may think that quality is a subjective term used to describe one s preference of beef steak whether that be fat content breed of cattle grass.
What marbling means for your steak.
Well we ll tell you marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves.
Our farm partnerships focus on stewardship and care that result in great tasting meat.
Marbling is just one way to consider the overall deliciousness of a given steak from a particular farm.
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 average versus other cattle such as simmentals charolais or chianina.
The presence and type of marbling in meat is important for several reasons.
Marbling can also be influenced by time on feed.
In contrast scotch beef is predominantly grass fed and free ranging.
The marbling keeps the meat moist so natural juices don t evaporate in the pan.
Generally wagyu will develop considerably more marbling than other breeds.
Marbling is the most desirable.
A high quality steak will have a lot of marbling while a lean cut will have very little or no.
Marbling is determined by both genetics and nutrition.
The marbling is further encouraged by confining the animals to small pens and feeding them an energy dense diet.
When it comes to steak no quality is so highly prized as marbling.
From usda inspectors to michelin rated chefs to backyard steak aficionados if you ask what matters most in a quality cut anyone into steak will tell you the answer is easy.
