What Is Marbled Beef ?

Marble beef is a favorite of many gourmets, which has a special taste and tenderness. It got its name thanks to the unique pattern formed by thin layers of fat, and reminiscent of the texture of natural stone. Today this product can be easily bought in many stores and ordered in restaurants, so many people wonder: what is it – marble meat, and is it worth to try it?

History Of The Appearance Of Marbled Beef

Although today, marbled steers are raised in many countries, the homeland of this meat is Japan. This is quite an interesting fact, considering that since the end of the 17th century, when Buddhism became the official religion, it was forbidden to eat such meat.

Animals began to be bred for food only in the late 19th century, before that they were used as labor. When, because of the lack of space, they began to be placed in cramped stalls, it became clear that in the limited mobility of the meat of some breeds tends to “marbleize. In free-range cows, this process does not occur because fat does not accumulate in the tissues.

Soon the tradition of raising marbled steers moved to America. In 1878, the first herd of pedigree Angus was brought into the country and the production of marbled beef was opened.

How Marbled Beef Differs From Conventional Beef ?

Everyone who wants to try this product, which is so praised by steak lovers, is interested in a logical question – what is the difference between marbled beef and regular beef? After all, you can easily buy good meat of a simple cow at the market, which will cost cheaper.

The fact is that marbled beef comes from certain meat breeds, which have a genetic tendency to form muscle fat layers: Angus, Herefords, Kazakh Whiteheads and others.

Calves are fed milk from birth, and when they are 6-7 months old they are transferred to a grain feed of a certain composition, which promotes the formation of fat. Also, mobility is gradually restricted. It is important that the animal lives in complete peace and does not experience stress, which negatively affects the quality of meat.

And it is because of the large number of its layers, which quickly melt when cooked, marbled beef is much more tender and juicy than usual. The elite varieties are so soft that they literally melt in the mouth, and this is not a figure of speech, but a real fact.

Grades Of Beef Marbling

The production process of marbled meat is strictly regulated. Before it is delivered to buyers, it undergoes selection and quality cuts are assigned individual numbers. There are four types of marbling, depending on which the taste depends:

• USDA Prime – the meat with the greatest marbling and evenly distributed layers of fat. Very high quality and tender, it is ideal for dry-heating. This prime becomes the choice of top restaurants and steakhouses.
• USDA Top Choice – has less fatty streaks, but in terms of softness and juiciness is not much inferior to the previous class. A good choice for grilling and broiling.
• USDA Choice – medium marbling, due to the lesser amount of fat layers in dry-heat cooking, steaks require constant monitoring.
• USDA Select – budget option, the taste qualities of which are more modest than all the previous ones. It is not as tender, so it is recommended to marinate it before cooking.
• The most marbled cuts are in the dorsal part of the animal, where the muscles are under the least strain in the process of life. One of these is the Ribeye cut.

It’s worth noting that the marbling grade is just one factor used to determine the overall quality of beef. Other factors, such as age, breed, diet, and processing, can also impact the taste, tenderness, and juiciness of the meat. To ensure you are getting the highest quality beef, look for meat that is USDA Prime or Choice and purchase it from a reputable source.

The Benefits Of Marble Meat

The fat in marbled beef is not harmful, on the contrary, it is useful. It contains a large amount of Omega-3 and Omega-6 acids, B vitamins and vital micronutrients. Its components strengthen the immune system, have a beneficial effect on the cardiovascular system, have an antioxidant effect, improve the regulation of hormones and accelerate metabolism.

This product helps to stabilize the number of heartbeats in case of tachycardia and increases the speed of transmission of nerve signals. Marbled beef can be eaten at any age, young or old.

Marble Beef Dishes

A traditional and very tasty dish of marbled beef, which reveals the flavors of this product, is the steak: Ribeye, Porterhouse, Sirloin, Chateaubriand and others. Due to the softness and juiciness, the cooking process is very fast: only 5-8 minutes are enough for medium-rare. After cooking the meat should be allowed to rest for a while so that the juice is evenly distributed on the fibers.

Marbled beef makes excellent burgers that are served in many restaurants. It is also easy to make them at home: you can buy minced meatballs already prepared, which will only have to be fried.

Many people also prefer to cook the popular French dish bourguignon out of this meat: marble beef stewed in a wine sauce with vegetables turns out especially tender.