Marbling In Meat Increases

Prime beef has the most marbling interspersed throughout the lean meat.

Marbling in meat increases. The fat in lean muscle creates a marble pattern hence the name. Choice has less marbling than prime and select has the least marbling of all. By george watson texas tech university. In general the more marbling it contains the better a cut of meat is.

Marbling is so named because the streaks of fat resemble a marble pattern. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. The biggest discovery is the gpr 43 receptor in marbling adipocytes that increase the production of lipids which increases the production of marbling without increasing fat. But increasing the marbling in beef is a tricky undertaking with numerous factors in play.

The more ranchers can increase the marbling in beef cattle the better the beef and the higher the price it can fetch at auction or when it is sold. The desire to find the juiciest piece of beef be it a steak or ribs or roast isn t limited to just the restaurant and how it is seasoned or. When beef graders yes there are people who grade beef for a living are grading beef they specifically look at amount of marbling in the ribeye muscle between the 12 th and 13 th ribs.