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<blockquote data-quote="MikeC" data-source="post: 494936" data-attributes="member: 1604"><p>Much Ado about Marbling</p><p>John R, Brethour, Professor</p><p>Beef Cattle Science</p><p>KSU Agricultural Research Center – Hays</p><p>1232 240th Avenue</p><p>Hays, Kansas 67601</p><p><a href="mailto:Jbrethou@ksu.edu">Jbrethou@ksu.edu</a></p><p>What is marbling?</p><p>Marbling refers to the little specks of fat dispersed in lean tissue that translates into</p><p>big bucks for the beef producer. It is considered the best indicator of eating satisfaction when</p><p>consumers enjoy beef. Higher levels of marbling result in better flavor and juiciness.</p><p>Although marbling does not guarantee tenderness, well marbled beef can be cooked to a</p><p>higher degree of doneness and still maintain juiciness. This seems especially important for</p><p>roasts.</p><p>Why is it important?</p><p>Marbling is almost the sole indicator of USDA quality grade, which ranges from</p><p>Standard to Prime. Although some people contend that well marbled beef is too fat to be</p><p>healthy, there is only 4.5 percent fat in a trimmed Low Choice rib steak. In recent years there</p><p>has been a proliferation of branded products such as Certified Angus Beef and Sterling Silver</p><p>using carcasses that grade Average Choice and higher. Often the grades Average Choice and</p><p>High Choice are referred to as Premium Choice. Only 2 percent of all carcasses grade Prime</p><p>while about 50% grade Choice. Beef with virtually no marbling that would grade USDA</p><p>Standard is usually left ungraded but some brands such as "Laura's Lean" actually specify</p><p>beef with little or no marbling.</p><p>Breeds and marbling</p><p>Marbling is very highly related to breed. <strong>Jersey is especially high in marbling </strong>but the</p><p>Japanese Wagyu probably is the highest marbling breed in the world. In Japan there are three</p><p>marbling grades above the USDA High Prime and fat content in the rib eye muscle</p><p>sometimes is 45 percent and higher (10 times the amount in USDA Low Choice).</p></blockquote><p></p>
[QUOTE="MikeC, post: 494936, member: 1604"] Much Ado about Marbling John R, Brethour, Professor Beef Cattle Science KSU Agricultural Research Center – Hays 1232 240th Avenue Hays, Kansas 67601 [email=Jbrethou@ksu.edu]Jbrethou@ksu.edu[/email] What is marbling? Marbling refers to the little specks of fat dispersed in lean tissue that translates into big bucks for the beef producer. It is considered the best indicator of eating satisfaction when consumers enjoy beef. Higher levels of marbling result in better flavor and juiciness. Although marbling does not guarantee tenderness, well marbled beef can be cooked to a higher degree of doneness and still maintain juiciness. This seems especially important for roasts. Why is it important? Marbling is almost the sole indicator of USDA quality grade, which ranges from Standard to Prime. Although some people contend that well marbled beef is too fat to be healthy, there is only 4.5 percent fat in a trimmed Low Choice rib steak. In recent years there has been a proliferation of branded products such as Certified Angus Beef and Sterling Silver using carcasses that grade Average Choice and higher. Often the grades Average Choice and High Choice are referred to as Premium Choice. Only 2 percent of all carcasses grade Prime while about 50% grade Choice. Beef with virtually no marbling that would grade USDA Standard is usually left ungraded but some brands such as “Laura’s Lean” actually specify beef with little or no marbling. Breeds and marbling Marbling is very highly related to breed. [b]Jersey is especially high in marbling [/b]but the Japanese Wagyu probably is the highest marbling breed in the world. In Japan there are three marbling grades above the USDA High Prime and fat content in the rib eye muscle sometimes is 45 percent and higher (10 times the amount in USDA Low Choice). [/QUOTE]
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