Steak Fat Marbling

In general the more marbling it contains the better a cut of meat is.

Steak fat marbling. When you begin to see only small spots of moisture appear on the uncooked side of the steak turn it and only once. Protein 39g top round steak cut from the hip part of the round and considered flavorful and more tender than other cuts from the round. When cooking marbling adds flavor and juiciness as the fat melts into the steak. As a result marbling adds tenderness which is a preferable mouthfeel.

At medium rare temperatures 130 140 f intramuscular fat melts completely producing a juicier and more flavorful steak while the steak s center remains red and extra tender. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. While some cuts of beef are naturally fattier due to intramuscular fat marbling which is exactly what many steak lovers want for tenderness and flavour research has proven that this is actually a good fat and has positive health benefits with no negative effects on lipoprotein cholesterol metabolism.

The pattern it makes is referred to as marbling. Marbling keeps the meat moist during cooking so natural juices don t evaporate in the pan. Because marbling is added fat between the muscle not the kind that you cut off the edge it impacts your steak s juicy flavors. The marbling keeps the meat moist so natural juices don t evaporate in the pan.

Fat is far more tender than muscle fiber in steak. When looking at the surface of a piece of steak intramuscular fat appears as thin creamy white streaks that contrast against the red of the flesh. Degree of marbling is the primary determination of quality grade. The one exception to the medium rare guideline is the filet which due to its lower levels of marbling is usually best enjoyed rare.

When you have heavy marbling and it s the right kind of marbling you have a superior steak on your hands. Marbling is important to steak because it adds flavor the right kind of flavor juiciness as it melts into the steak when cooking and tenderness because the fat is much more tender than the muscle fiber in the steak. Place the steak in the pan seasoned side down.