Marbling? Just what is marbling in beef? For some reason, marbles danced in my head. Marbling is actually those white streaks or flecks you see within the meat. More specifically, intramuscular fat. And that fat, believe it or not, adds flavor, tenderness, and juiciness. So the more marbling in the meat the more tender and flavorful that bite of meat is going to be.
When shopping for meat, do you go for the package with the least amount of marbling? You know, that package with that beautiful red meat with no fat in it? I did many years ago and I couldn’t for the life of me figure out why my steak just didn’t melt in my mouth as it did at the restaurant. I thought I wasn’t cooking it right. Well ok, that was one of the reasons but it wasn’t the only reason.
What Is Marbling In Beef?
As stated above it is the white streaks or flecks throughout the meat called intramuscular fat. When cooked the fat melts into the meat resulting in added flavor, tenderness, and juiciness in every bite. A word here about cooking. You can have the best piece of marbled beef, but if it is not cooked correctly you will end up with a tough, chewy piece of meat. But cooked the right way a less tender cut of meat will be melt in your mouth tender. Check this article out regarding cooking methods
I’m adding in the following facts for fun. There is no way I can afford the first two types of beef. They are for the rich and famous and I do not fall into either category. But I just had to add them and maybe dream just a little and drool some too!
Types Of Cattle With High Marbling
Wagyu beef is famous for its excellent marbling and for its high price as well. What is Wagyu? It translates to “Japanese cow”. It is a cattle breed that originated in Japan and is considered by many as the best beef in the world. It is found in four different types of Japanese cattle.
Then there is American Wagyu beef, which comes in second on the marbling scale. A crossbreed with Japanese cattle in the mix. Still a very high-priced piece of meat.
For those who cannot afford the high-priced wagyu beef, don’t despair. There is a third choice to be had. Black Angus beef! The Black Angus originated in Scotland. This alternative is a little bit more affordable and easier to come by.
While all cattle have some marbling, the three breeds above have the highest marbling. The more marbling, the tastier and more expensive the meat is. Then we come to the grading of the beef.
The Different Grades of Beef
All cattle are graded either Prime, Choice, or Select. The cattle are primarily graded on age and the amount of fat mixed with muscle between the 12th and 13th rib, Other considerations are the breed of cattle, amount of exercise, and how they were fed. In my research, I learned that Cattle raised on grain will have more marbling.
The highest quality of beef available, with the most marbling. The best cooking method is dry
Less marbling than prime. The best cooking method is dry A little note here. Choice grade certified Angus Beef is generally better quality than an average cut of choice beef.
Uniform, leaner quality. Still tender but less marbling. The best cooking method is either marinated or braised.
Ribeye Steak Vs Filet Mignon
The ribeye steak is the juiciest, most marbled cut of beef, and is from the center of the rib section. The filet mignon on the other hand is the most tender cut of beef because it comes from the tenderloin, an area that is lean and contains less connective tissue. The ribeye delivers juiciness and flavor where the filet mignon is tender.
Did you ever wonder why there is a piece of bacon wrapped around the outside of a filet mignon? The filet mignon does not have much fat. The bacon helps to hold in the juices and also adds some flavor. So if you didn’t know, now you do. If you did know well kudos to you.
How Do You Like Your Steak?
Rare- Cool red center. Internal temperature 125 degrees
Medium Rare- Warm red center. Internal temperature 135 degrees
Medium- Warm pink center. Internal temperature 145 degrees
Medium Well- Slightly pink center. Internal temperature 150 degrees
Well-Done- Little or no pink. Internal temperature 160 degrees.
I am that customer that cooks and chefs hate. I prefer my steak between medium rare and medium.
The more you cook a steak the tougher it is going to be. I’ve tried to explain this but there are some who just shudder at any red or pink in the meat. They cannot get past this. My daughter happened to be one. She didn’t like steak because it was tough. Then she ate one cooked the way her husband likes steak. Medium rare to medium. And guess what? Yep, she likes steak now.
On the other hand, my other daughter just doesn’t care for steak no matter how it is cooked. Give her a porkburger and she is one happy camper. My husband prefers a bacon cheeseburger. I can’t believe I belong in this family. I love steak, especially when it is cooked right. Where it is so tender it practically melts in your mouth with every bite. And the flavor, oh my!
Have you ever heard of magic fingers? Well, that’s what I call them anyway. My dad as well as two of my brothers possessed what I call magic fingers. They could just touch a piece of beef and tell at what degree of doneness the meat was.
If it’s in the genes it skipped me. I just don’t know how they do it. I have to rely on a meat thermometer.
Why is Your Meat Tough and Chewy
It all comes down to marbling and most importantly, the cooking method. If the meat is undercooked the fat has not converted into flavors and the juices have not started to flow. Overcooked, the heat erodes all the fats and juices leaving the meat hard which = tough and chewy.
Marbling is those white streaks or flecks you see in the meat. The more marbling, the more flavorful and tender it will be due to the fact that the fat melts into the meat giving you a delightful eating experience. You must also keep in mind the cooking method and level of doneness.
A chuck steak has little marbling but is full of beefy flavor and can be one of the most tender steaks. If It is cooked correctly! Long and slow by braising in the oven.
If you prefer your meat grilled or pan-fried then the more marbling the tastier and tender it will be.
Have you ever had Wagyu beef? I would love to hear about your experience. Chuck it up to curiosity on my part.
Which one would you choose?
Please leave me a comment below
Have A Wonderful Day!