Marbling Meat Processing

Marbling is the white flecks of intramuscular fat in meat most notably red meat.

Marbling meat processing.

Msa specific marbling scores are used to provide a finer scale than the aus meat scores. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Overcooking is marbling s worst nightmare since it renders all the fat out of the meat leaving behind a dry and tough steak without the moist flavors we know and love. With a bit of beef knowledge you can avoid that problem and be the king or queen of the barbeque.

The exposed rib eye is the assessment site used by the msa accredited grader for marbling ph rib fat and meat colour measurement. The most marbled cuts come from the loin where. Marbling is so named because the streaks of fat resemble a marble pattern. High marbling levels are associated with meat cuts that are juicier have more flavour and are more tender.

We ve covered the basics of usda beef grades. Grilling season is upon us. We are marble city meats and we are here to provide you with high quality premium processing. We are also farmers and butchers so we have a keen eye for what it takes to make your meat products as presentable as possible.

Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better. We offer usda inspected processing of chickens guinea hens and turkeys. Intramuscular fat is the flecks of white fat found within the actual lean muscle intermuscular fat is different this term is used to describe the fat that is found between the different muscles in the beef carcass. Usda inspected poultry processing broilers and guinea hens slaughter fee per bird cost cornish cross slow growth red birds or guinea hens 5 laying hens or older broilers 6 cut ups cut in half 1 15 all other cuts 2 25 liver and heart harvest 0 25 feet harvest 0 25 turkeys slaughter fee per bird cost broad breasted.

Marbled meat shop 3091 u s. Marbling is assessed from the 5th to 13th rib on the carcase. In general the more marbling it contains the better a cut of meat is. With so many choices available at your store and meat counter choosing the best cut of meat for your dish can be overwhelming.

Meat grading achieve a high amount of marbling throughout the muscles of the animal. We ll talk more about fat development later but it s. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan. The fat in lean muscle creates a marble pattern hence the name.