The intermixture of fat with lean in a cut of meat which contributes to flavor and tenderness.
Marbling food definition.
Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better.
The fat should be pure white and hard and the best is when it s distributed evenly throughout the entire cut of meat as in the picture above.
The fat in lean muscle creates a marble pattern hence the name.
Marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves.
As the meat is cooked the marbling dissolves into the meat making it tender juicy and more flavorful.
Well marbling refers to the white flecks of intramuscular fat in each cut of meat.
Marbling adds a lot of flavor and can be one indicator of how good the beef is.
Marbling intramuscular fat is the intermingling or dispersion of fat within the lean.
Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.
It impacts the tenderness moistness and overall flavor and has become one of the most well known elements of steak evaluation.
In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat.
A high quality steak will have a lot of marbling while a lean cut will have very little or no visible marbling.
Marbling is the white flecks of intramuscular fat in meat most notably red meat.
An appearance like that of variegated marble.
Marbling is so named because the streaks of fat resemble a marble pattern.
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.
A term for an increase of intramuscular fat in cattle which increased beef s tenderness.