You have probably heard people refer to the marbling of beef, but are unsure about what it refers to. We will now explain what it is, and why it is so important to have it in your meat.
So what is Beef Marbling: Beef Marbling is what is referred to as the white flecks of fat that can be seen running through the flesh of the beef. Seeing marbling in the meat is generally a sign of quality, and is something that beef inspectors take into account when grading an animal.
How Do I Recognise Beef Marbling?
When you see a steak in the meat counter of your local butchers or grocery store, you should be able to see white flecks / strands of fat running through the flesh of the meat. This is what is known as ‘marbling’.
Why Is Marbling Important?
The marbling within the meat is not only a sign of good quality, it also provides tenderness and flavor to the meat.
Those little strands of fat help to break up the natural muscle fibres running through the meat and so naturally makes the meat more tender.
Also, the flavor in meat comes from the fat. With a higher concentration of marbling, the higher the natural flavor is released into the meat.
Also, all that natural fat cooking within the flesh of the meat helps to keep the beef moist with natural basting.
What If I Can’t See Any Marbling?
Some breeds of cow are naturally leaner than others, just as some cuts ar too. Generally the abscence of marbling in slower cooking cuts of beef is not a problem, and even in roasting joints you can add more beef drippings to the pan to help with the basting and flavor.
However, a steak such a Ribeye, NY Strip, T-Bone etc that has very little marbling, will likely end up being tougher and lacking in flavor.
When buying these steaks, you want to be looking for at least USDA Prime or Choice grade beef as these will have been certified as higher quality beef.
Incidently, if you are unsure as to the different types of beef steak, be sure to check out or article : Beef Steaks Explained – How To Choose One You Will Really Enjoy!
But Isn’t Beef Fat Bad For You?
Whilst it is correct that some animal fats are bad for you, it is important to understand that not all fats are equal.
In the respect of beef marbling, this is considered and ‘intramuscular’ fat and is actually considered to be beneficial as a source of fatty acids Omega3. [Source]
The exterior or back fat of beef is considered ‘less’ healthy, but this can be removed after cooking if required due to diet or health reasons. (Leave it attached for cooking to aid moistness and flavor!)
Which Breeds of Cow Offer The Best Marbling?
With dietry needs changing and people seeming to prefer leaner options, some farmers have started breeding cow to be leaner. However, there are certain breeds that are known to provide quality marbling throughout the meat.
If you are shopping for quality steaks or beef, seeing these breed names on display should go some way towards assuring you are buying good meat.
- Black Angus
- Hereford
- Highland
- Murray Gray
- Shorthorns
Extreme Marbling – Wagyu Kobe Japanese Beef
Wagyu Japanese beef is currently very popular at the moment for those with especially deep pockets.
The marbling of this Japanese Kobe beef is extremely high, tender with a buttery taste, and it is considered to be very desireable.
I cannot attest to this myself as I am not in a financial position to pay up to $150 for a 12oz Ribeye Steak!!
For those of you that do not have the budget to pay hundreds of dollars for a steak, then just be sure to look for the USDA Prime or Choice label and visually check the beef to make sure that it has a good amount of marbling running through the flesh of the meat.
