Marbling In Fat Is From

In general the more marbling it contains the better a cut of meat is.

Marbling in fat is from.

Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Marbling is so named because the streaks of fat resemble a marble pattern. Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience. It impacts the tenderness moistness and overall flavor and has become one of the most well known elements of steak evaluation.

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. Marbling adds a lot of flavor and can be one indicator of how good the beef is. Visually marbling is soft intramuscular between the muscle fibre fat made up of polyunsaturated monounsaturated and saturated fats. Degree of marbling is the primary determination of quality grade.

Well marbling refers to the white flecks of intramuscular fat in each cut of meat. The fat in lean muscle creates a marble pattern hence the name. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean.