Marbling In Fat Is From

Marbling adds a lot of flavor and can be one indicator of how good the beef is.

Marbling in fat is from.

The fat in lean muscle creates a marble pattern hence the name. Degree of marbling is the primary determination of quality grade. Well marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling is so named because the streaks of fat resemble a marble pattern.

Marbling is the visible unsaturated healthy intramuscular fat that accumulates within the muscle and between the muscle fibre bundles. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. In general the more marbling it contains the better a cut of meat is.

Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. Visually marbling is soft intramuscular between the muscle fibre fat made up of polyunsaturated monounsaturated and saturated fats. Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience.