Marbling Red Meat

Cattle that are raised on grain will have more marbling than grass fed beef.

Marbling red meat.

Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. Degree of marbling is the primary determination of quality grade. It is a critical factor in grading beef in the usa japan and around the world. Marbling is measured as a percentage of fat inside the red meat.

Marbled meat is meat especially red meat that contains various amounts of intramuscular fat giving it an appearance similar to marble. Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience. The presence of marbling has an extremely positive effect on the eating quality of beef in terms of tenderness juiciness moisture and flavour. The fat makes the meat softer and easier to chew as there is simply less muscle fibre and collagen per unit volume of meat.

The fat in lean muscle creates a marble pattern hence the name. Marbling is fat so it is largely determined by the diet of the animal and to a certain degree the breed of cattle. While every country has their own grading scale which include various factors imf is a top consideration in all methods. This is fairly intuitive since you can imagine how difficult it would be to get fat by eating grass.