What is Marbling?
Marbling is the fine threads of fat in a cut of beef or the white lines inside the meat. Marbling is what gives beef its flavor, tenderness and juiciness. I once heard that if meat had 0% fat, it would all taste the same, hence why people say everything taste like chicken. I don’t know how true it is but makes sense.
The USDA grades meat based on the amount of marbling. The categories are Prime, Choice, or Select. Cuts that are high in marbling are better for grilling and can withstand high heat and fast cooking situations. Cuts with little to no marbling tend to be tougher and require slow cooking. There are a few exceptions to this rule. For example, the tenderloin on a healthy animal has no marbling but is one of the most tender cuts on the steer.
Below is a picture of a Top Round Roast from one of our spring 2024 steers. This was a 4-pound roast that was cubed for beef and broccoli. You can clearly see the marbling (fine threads of fat) throughout the center of the roast. Additionally, the marbling is bright white and without discoloration. This is attributed to a healthy young animal (18 months – market age), that was not over finished (large fat caps on outside of the meat) and was provided the essential nutrients to build nutritionally dense meat. This is all important because you are what you eat!
What Causes Marbling?
Marbling is a sign of a properly finished animal. As beef cows grow, they start to store fat. Fat is typically deposited in certain areas of the animal that can be visually identified while the animal is alive. The longer the animal is on feed the fatter and eventually more marbling is produced (This is grain fed, not grass-fed feed). The breed of cow also plays a large role in the ability to marble, but that is a topic for another blog.
Marbling is not the thick coat of fat on the edge of the meat as seen on most cuts, but the find white lines inside the muscle. Although, both fats look the same there is a biological difference between the two which determines taste and consumer health benefits. Recent studies from Texas Tech University have shown that marbling is high in Oleic Acid which is a healthy monounsaturated fat that has been linked to lowering blood pressure.
Not all beef cuts are the same, and not all farms are the same. Take the time to do your research and look at the product you are purchasing. What you consume is very important.
If you are interested in clean, nutritionally dense, tender, delicious meats contact us and schedule a farm tour to see this practice in action.
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