Emirates Man - - STYLE -

The thin white lines you some­times see in red meat is ac­tu­ally in­tra­mus­cu­lar fat, and it’s called mar­bling. Mar­bling can be in­flu­enced by se­lec­tive breed­ing, or by the type of feed eaten by the an­i­mal. The longer a pen of beef cat­tle is fed, the greater the chance they will achieve a higher grade of mar­bling. Mar­bling ma­jorly af­fects the meat’s taste and tex­ture. The higher the mar­bling score in a meat, the juicier it is. Higher mar­bled score beef also tends to cook faster. Lean meat with­out any mar­bling tends to be tougher and dry when cooked.

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