MARBLING OF ANGUS BEEF
“Marbling” is the name for those fine white strands of fat in the meat that melt during cooking and tenderize it, giving it a unique flavor. Marbling is a genetic trait whose degree is also enhanced by the finishing method. Intramuscular fat plays an essential role in the quality of the meat from the beginning of maturation by tenderisingthe muscle fibres.
Most people shy away from fat but in the case of beef, its benefits are significant!
Unlike other types of fat, it has a positive contribution both in terms of texture, taste and nutrition. Fat is an essential element, and a good proportion of fat always adds quality. The points below will help you make the right choice next time you buy beef.
The importance of fat
The main benefit of fat is in the cooking process. This helps to tenderise the meat. During cooking, it provides a good an environment for browning. The taste of the meat depends on the fat to be juicy and with a special flavour. Last but not least, fat has important nutritional benefits for the human body.
