Marbling Of A Steak

Only those steaks with the very best marbling are eligible to receive usda prime certification the highest.

Marbling of a steak.

Everyone loved this steak declaring it juicy tender and most importantly bursting with flavor. T he usda grades beef carcasses for marbling examining the ribeye muscle between the 12th and 13th ribs on each beef steer. The presence and type of marbling in meat is important for several reasons. Marbling is an important factor in steak selection.

If the meat is free of all fat then the cut has little or no marbling. The easiest way to spot well marbled steak is to look for the usda shield. Marbling is just one way to consider the overall deliciousness of a given steak from a particular farm. When you begin to see only small spots of moisture appear on the uncooked side of the steak turn it and only once.

That said these steaks were the most marbled of the bunch. Tenderness and marbling don t necessarily go hand in hand so while the beef tenderloin is possibly the most tender cut of beef it doesn t usually have much marbling. Marbling is the most desirable. But there are various types of marbling as well and some types are more desirable than others when discussing steak quality.

The marbled fat will baste the meat from inside as it slowly melts resulting in a great flavour. Marbling in uncooked meat looks aesthetically interesting but that is not why it s special. Though this is a leaner and often more tender it is not as flavorful. Place the steak in the pan seasoned side down.

The marbling keeps the meat moist so natural juices don t evaporate in the pan. Good marbling means good quality you may think that quality is a subjective term used to describe one s preference of beef steak whether that be fat content breed of cattle grass. Hence the practice of wrapping tenderloin steaks with strips of bacon without it the steak would lack flavor and moisture. 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.

Degree of marbling is the primary determination of quality grade. In contrast we value marbling for its contributions to flavor but not at the cost of animal welfare. Our farm partnerships focus on stewardship and care that result in great tasting meat. It s also great for flavor and moisture thanks to the marbling you ll find across the breadth of the cut.

To visually determine the marbling of a steak take a good look at the texture of the meat. When cooking marbling adds flavor and juiciness as the fat melts into the steak.