Marbling In Meat Processing

With so many choices available at your store and meat counter choosing the best cut of meat for your dish can be overwhelming.

Marbling in meat processing.

With a bit of beef knowledge you can avoid that problem and be the king or queen of the barbeque. The most marbled cuts come from the loin where. Marbling is so named because the streaks of fat resemble a marble pattern. Grilling season is upon us.

We are marble city meats and we are here to provide you with high quality premium processing. Marbling is the white flecks of intramuscular fat in meat most notably red meat. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan. The degree of marbling in a restaurant cooked steak is a nonissue because marbling is no longer observable at that point.

Impacts marbling is an excellent indicator of eating satisfaction of fresh meat. Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better. Marbling is a term used to describe the fat content inside of beef muscle known as intramuscular fat. Feeding 8 dm flax can increase the level of n 3 fatty acids in fresh beef.

We ve covered the basics of usda beef grades. An expert on skeletal muscle growth in cattle helped lead a study examining. Meat grading achieve a high amount of marbling throughout the muscles of the animal. In general the more marbling it contains the better a cut of meat is.

We offer usda inspected processing of chickens guinea hens and turkeys. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Texas tech university summary. High marbling levels are associated with meat cuts that are juicier have more flavour and are more tender.

It s time to enjoy that wonderful smell of meat cooking across neighborhood backyards. Feeding 8 dm flax to feedlot heifers increased gain and efficiency and processing flax increases available energy and resulted in increased efficiency of growth. 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. We ll talk more about fat development later but it s.

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. May 5 2016 source. The fat in lean muscle creates a marble pattern hence the name.