Intramuscular fat or marbling –flecks of internal fat scattered through meat muscles, has been regarded as an indication of tenderness and juiciness in beef. It is internal fat that cannot be trimmed away.
Scientific support for importance of marbling fat comes from breed comparisons in which more ‘heavily marbled’ breeds have produced the most tender beef. It means than more marbling, the more tender, flavorful and expensive the beef will be. The less marbling have a lower price.
In general, the higher and more expensive grades of meat, like USDA Prime and Choice, have more fat due to a higher degree of marbling.
The highest quality – prime or very highly marbled meat is rarely found in retail markets, since most goes to luxury restaurant.
Intramuscular fat, mainly as neutral lipids positively influence overall flavor until it reaches a maximum of 4% per g fresh tissue. Therefore, meat from young cattle of late maturing breeds is not sufficiently tasty for most consumers.
Fat marbling in meat
