Marbling is the white flecks of intramuscular fat in meat most notably red meat.
Marbling food definition.
Marbling adds a lot of flavor and can be one indicator of how good the beef is.
The act process or art of coloring or staining in imitation of variegated marble.
A term for an increase of intramuscular fat in cattle which increased beef s tenderness.
The network of fat that runs throughout a cut of meat also referred to as graining.
In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat.
Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.
A high quality steak will have a lot of marbling while a lean cut will have very little or no visible marbling.
Marbling affects meat s juiciness tenderness texture and flavor attributes that determine eating experience in this case more of all the above is better.
An appearance like that of variegated marble.
The intermixture of fat with lean in a cut of meat which contributes to flavor and tenderness.
As the meat is cooked the marbling dissolves into the meat making it tender juicy and more flavorful.
Marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves.
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.
The fat in lean muscle creates a marble pattern hence the name.
Marbling intramuscular fat is the intermingling or dispersion of fat within the lean.
The fat should be pure white and hard and the best is when it s distributed evenly throughout the entire cut of meat as in the picture above.
When selecting cuts of meat with the best marbling look for very fine lines of fat dispersed evenly throughout the meat.
