Marbling Meat Quality

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

Marbling meat quality.

Beef carcass quality grading is based on 1 degree of marbling and 2 degree of maturity. These factors include carcass maturity firmness texture and color of lean and the amount and distribution of marbling within the lean. Well marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean.

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Beef carcass quality grading is based on 1 degree of marbling and 2 degree of maturity. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. The following factors affect marbling in beef.