WHAT IS MARBLING?
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.