Often Called As Standards For Meat Quality, What Is Marbling?

JAKARTA - When buying beef steak, some people often pay attention to marbling on the meat. Most meat fans will choose meat that has a lot of marbling, because it is considered more delicious and quality.

So, what exactly is marbling? Launching from The Daily Mail, marbling is a fat found in the cow muscle tissue, which is also known as intramuscular fat.

Intramuscular fat is different from the intermuscular fat, which is the fat that is among the muscle. Intramuscular fat has more influence, in adding to taste and as the standard for assessing the quality of the meat.

The more intramuscular or marbling fats contained in the meat, the better the cut of the meat is considered. The shape can be different, but usually in the form of small spots or fine lines throughout the meat.

Marbling on meat is an important factor in making steak. When steak is cooked, marbling can present a delicious taste when the fat melts in the mouth.

Marbling also keeps the meat moist, so that the natural juice does not evaporate into the pan when cooked. Marbling also adds to the softness of the meat when eaten.

It should also be noted, although some fats have a bad impact on the body, marbling or intramuscular fat is not so. Like marbling on the type of wagyu meat, it has higher healthy fats, such as oleic acid which is useful for reducing the risk ofte heart disease.

Meanwhile, to get meat with perfect marbling results, the feed given to each cow must be considered. Cows given seeds tend to have more marbling than cows that are only fed regular grass. In addition, marbling is also influenced by the type of animal, age, activity level, and diet.