If you've found your way to our page, you’ve probably noticed our beef cuts with marbling. But what exactly is marbling? We’ve received comments like “too much fat for me,” and while everyone has their preferences, let’s delve deeper into marbling.
We strive to achieve just the right amount of marbling in our meat. If that doesn’t appeal to you, there are plenty of farms that may not focus on genetics and marbling as we do. By the time a steak reaches our customers’ plates, we have spent countless hours perfecting the genetic makeup for the best possible meat, from breeding to raising the animal.
So, what is marbling? Marbling refers to the visible, healthy intramuscular fat that accumulates between muscle fiber bundles and within the muscle itself. It consists of polyunsaturated, saturated, and monounsaturated fats. In Wagyu beef, the ratio of monounsaturated to saturated fats is higher than in other breeds. The marbling within the meat differs from the fat found on the outside. The colder the meat, the more visible the white marbling will be compared to when it begins to melt. Marbling is influenced by both nutrition and genetics, with Wagyu developing significantly more marbling than other breeds.
What does marbling do for flavor? There’s an old saying: “no fat, no flavor.” As the fat content increases, so does the overall flavor and tenderness of the meat. When you consume something with a higher marbling score, you’ll find more myoglobin on your plate, which is liquid fat—not blood.
“We need fat in beef to improve the eating experience,” says Dr. Stephen Smith, a Texas A&M AgriLife Research scientist and Regents Professor in the Department of Animal Science at Texas A&M University. “We can increase the fat and marbling throughout the production cycle, but for many years, there has been a perception among consumers that too much fat in ground beef isn’t good. Contrary to conventional wisdom, ground beef of all kinds can actually be healthy for you.”
Why does the marbling in wagyu beef taste like butter? Many customers have commented on how delicious the fat is! “The fat is special, too—melting at a lower temperature, so that a perfect sliver of raw product will literally melt on the tongue, providing pure happiness and bliss,” says Brazile.
With wagyu, the marbling melts at much lower temperatures compared to other beef breeds. There are different types of marbling—light, medium, and heavy. We aim for “snowflake marbling,” which is balanced—not too much and not too little. Keep in mind that even within the same animal, each cut will have different marbling. This also means that cooking methods may vary from one piece of meat to another.
(1) https://agrilifetoday.tamu.edu/2015/03/26/marbling-research-shows-healthy-fat-in-beef-has-benefits/
(2) https://www.eatthis.com/what-is-wagyu-beef/
https://steakschool.com/learn/beef-marbling-everything-you-need-to-know/
Comentários