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In this article i will explain when marbling is a good gauge of beef tenderness when it is not and how else to gauge beef tenderness when marbling is not a suitable gauge of beef tenderness.
Well marbled beef. 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. Marbling intramuscular fat is the intermingling or dispersion of fat within the lean. Since black angus as a breed features finely textured marbling it s a tried and true beautifully marbled beef. Beef cuts with the most marbling mostly come from areas on the top of the cow where the muscles are the least used.
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. Beef carcass quality grading is based on 1 degree of marbling and 2 degree of maturity. The beef rib and short loin are among the most marbled sections while the beef round and sirloin tend to have the least. The rib eye is the most well marbled cut you ll find on a cow.
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