marbling
The dispersion of flecks and streaks of white, intramuscular fat within lean muscle tissue, resembling the patterns of marble stone.
Highly desirable in red meat. It melts during cooking, basting the meat from the inside out, which dramatically increases tenderness, juiciness, and flavor.
Word relationships
- intramuscular fat: Intramuscular fat is the scientific, anatomical term, whereas marbling is the culinary and commercial term describing its appearance.
- leanness: Leanness refers to the absence of fat within the muscle tissue.
Commonly confused with
- fat cap: A fat cap is the thick layer of external fat sitting on top of a roast, while marbling is the delicate web of fat woven inside the meat.
Word family
- marble (verb): To streak or vein with fat or color.
- marbled (adjective): Having veins or flecks of fat throughout.
Collocations
- intramuscular marbling
- excellent marbling
- marbling score
- flecks of marbling
Example sentences
- "The Wagyu ribeye exhibited extraordinary marbling, ensuring a buttery texture that melted on the tongue." Steakhouse review
- "USDA Prime beef is designated primarily based on the high degree of marbling present in the ribeye muscle." Agricultural grading standards
Memory hook
Picture a slab of expensive Italian 'marble' stone with its beautiful white veins. That's what high-quality steak looks like. Marbling: White veins of delicious fat inside the meat.
When not to use
Do not confuse with 'subcutaneous fat' (the thick layer of fat on the outside of a cut of meat). Marbling is strictly inside the muscle fibers.
Fun facts
- Japanese Wagyu beef is graded on a scale called the Beef Marbling Standard (BMS), ranging from 1 to 12, with 12 being almost entirely white with fat.
Related words
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