Along with some other breeders and interested parties, we have created an initial set of standards for marbled Angus beef. It is an attempt to ensure that all progeny that conform to this breeding standard should show significant marbling (above AU marble score of 3 – on a 1-9 scale).
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There are many factors that influence beef eating quality, and each of these factors play a part in the overall beef eating experience. It is agreed that the single biggest attribute to beef eating quality is marbling.
Marbling is the small flecks of fat that reside within the muscle (not exterior fat). As a steak cooks, the fat melts, adding flavour to the meat, and relaxes the meat fibers, resulting in increased tenderness and succulence.
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There are many factors that influence beef eating quality, and each of these factors play a part in the overall beef eating experience. It is agreed that the single biggest attribute to beef eating quality is marbling.
Marbling is the small flecks of fat that reside within the muscle (not exterior fat). As a steak cooks, the fat melts, adding flavour to the meat, and relaxes the meat fibers, resulting in increased tenderness and succulence.