Beef With The Best Marbling

The best way to get more oleic acid is to feed cattle longer johnson said the genetics of cattle breeds used in the u s.

Beef with the best marbling.

Wagyu beef for example can be extremely marbled due to its genetics so much so that it s prized for that marbling. Most usda prime cuts. Simply won t allow for marbling comparable to asian breeds although dairy breeds such as holsteins which make up about 20 percent of the beef cattle industry do marble very well and without much backfat. The beef rib and short loin are among the most marbled sections while the beef round and sirloin tend to have the least.

The following factors affect marbling in beef. The presence of marbling has an extremely positive effect on the eating quality of beef in terms of tenderness juiciness moisture and flavour. The fat makes the meat softer and easier to chew as there is simply less muscle fibre and collagen per unit volume of meat. This kind of beef is ribeye cut from the tajima strain of cattle that are raised in hyōgo in japan.

Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. Feed and finishing may also impact marbling with grass finished cattle offering a leaner beefier flavor whereas grain finished beef are much milder. Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Real kobe remember what is sold to you as wagyu beef or even kobe might not necessarily be kobe is the perfect encapsulation of all that is right with the ribeye cut.

The most densely marbled meat receives a 12. And some cattle breeds simply will not produce marbled meat no matter what they are fed how fat they get or how tender their beef is. Ribeye steak is just the best there is. Indeed to ensure an apples to apples comparison or steak to steak if you prefer inspectors look at the loin muscle specifically between the 12th and 13th ribs which is where the short loin primal cut meets its next.

Beef carcass quality grading is based on 1 degree of marbling and 2 degree of maturity. Marbling is a measure of quality and as such the meat industry is always using meat science to make production more predictable and uniform to boost profits. Most usda prime cuts would rate between 4 and 6 in this system. Japanese grade 12japan grades its beef on a scale of 1 to 12.