Marbling does not refer to redecorating your bathroom. Generally speaking, marbling refers to the specks of white fat that appear in your beef.
The amount of marbling in your meat is essential to the flavor, tenderness, and even grade of your beef. The more marbled the beef, the better the taste – and the higher it will be rated by the U.S. Department of Agriculture. Prime beef has the most marbling, Choice has less, and Select the least.
It’s no coincidence that many of the most desirable cuts – the rib eye and the T-Bone, for example – are the most marbled. A well-marbled cut also tends to stay juicier even if it’s cooked longer.
For more information about Roseda’s marbling please visit www.rosedabeef.com/marbling