Marbling (meat)

Kobe beef , known for its particularly pronounced marbling.

In cattle breeding and meat science , marbling refers to the distribution of fatty tissue in meat, especially beef . Because of the color differences between fat and muscle tissue, a visible pattern is created that is reminiscent of the structure of marble .

Expression

The form of this marbling varies between the different cattle breeds. Angus , Murray Gray and Shorthorn cattle show a particularly pronounced marbling. In this regard, the Kobe beef has a special position, which has been bred for centuries and has a particularly intensive marbling and thanks to its high quality achieves prices of 400 - 600 € per kilogram.

In principle, fatty tissue is found both as a layer on the meat and distributed in the meat itself. While the layer is undesirable with a few exceptions (for example with rump steak ), the marbling is quite welcome, as it makes the meat particularly aromatic, juicy and tender .

Measurement

The degree of marbling of meat is mostly with Japanese standards, known as Marbling degree , reproduced, and there are ten degrees of marbling. Other scales are found in Australia with nine degrees and in the United States of America with five.

Individual evidence

1. ↑ ISSGesund - The Journal for Healthy Eating: Marbling (meat) . In: ISSGesund.at - the journal for healthy eating . ( issgesund.at [accessed on November 28, 2016]).
2. ↑ Why is marbled meat so tasty? In: Fuchs.de . October 25, 2017 ( fuchs.de [accessed July 30, 2018]).
3. ↑ Original Kobe Beef | Buy Kobe beef online - Gourmetfleisch.de. Retrieved July 30, 2018 . 
4. ↑ The best steak in the world: marbling is everything - . In: Albers GmbH . June 27, 2017 ( albersfood.de [accessed July 30, 2018]).
5. ↑ Why is marbled meat so tasty? In: Fuchs.de . October 25, 2017 ( fuchs.de [accessed July 30, 2018]).