Marbling In Meat Increases

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

Marbling in meat increases.

Marbling is so named because the streaks of fat resemble a marble pattern. By george watson texas tech university. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. But increasing the marbling in beef is a tricky undertaking with numerous factors in play.

Choice has less marbling than prime and select has the least marbling of all. When beef graders yes there are people who grade beef for a living are grading beef they specifically look at amount of marbling in the ribeye muscle between the 12 th and 13 th ribs. Prime beef has the most marbling interspersed throughout the lean meat. Increase beef marbling without increasing overall fatness usda grant received by texas tech to investigate how activating a receptor makes for healthier beef.

The desire to find the juiciest piece of beef be it a steak or ribs or roast isn t limited to just the restaurant and how it is seasoned or. Marbling is the white flecks of intramuscular fat in meat most notably red meat. The fat in lean muscle creates a marble pattern hence the name.