Well Marbled Beef

Murray grey cattle grazing at autumn s harvest in new york. Indeed to ensure an apples to apples comparison or steak to steak if you prefer inspectors look at the loin muscle specifically between the 12th and 13th ribs which is where the short loin primal cut meets its next. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.

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Beef cuts with the most marbling mostly come from areas on the top of the cow where the muscles are the least used.

Well marbled beef.

The shift to primarily black angus in the late 1970s came about in part because black angus cattle marble extremely well. The rib eye is the most well marbled cut you ll find on a cow. The beef rib and short loin are among the most marbled sections while the beef round and sirloin tend to have the least. And some cattle breeds simply will not produce marbled meat no matter what they are fed how fat they get or how tender their beef is.

Beef carcass quality grading is based on 1 degree of marbling and 2 degree of maturity. Since black angus as a breed features finely textured marbling it s a tried and true beautifully marbled beef. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. In this article i will explain when marbling is a good gauge of beef tenderness when it is not and how else to gauge beef tenderness when marbling is not a suitable gauge of beef tenderness.

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