Marbled meat
Marbled Meat
Marbled meat (/ˈmɑːr.bəld miːt/) is a term used in culinary arts to describe cuts of meat, especially red meat, that contain various amounts of intramuscular fat, giving it a marbled appearance.
Etymology
The term "marbled meat" comes from the similar appearance of the meat to a marble pattern. The word "marble" is derived from the Ancient Greek word "marmaros", meaning "shining stone". The term was adopted into culinary use to describe the streaks of fat that shine when the meat is cut.
Description
Marbled meat is prized for its flavor, tenderness, and juiciness, which are largely attributed to the presence of the intramuscular fat. This fat melts during cooking, contributing to the meat's flavor and moistness. The degree of marbling is one of the main criteria used to grade meat in the USDA meat grading system.
Related Terms
- Intramuscular fat: Also known as marbling, it is the fat found interspersed with muscle fibers or groups of muscle fibers in meat.
- USDA: The United States Department of Agriculture, responsible for laws related to food, agriculture, rural development, and nutrition.
- Culinary arts: The art of preparing, cooking and presenting food, usually in the form of meals.
- Red meat: Meat that is red when raw and not white when cooked. In culinary terms, only flesh from mammals or fowl (not fish) is classified as red or white.
External links
- Medical encyclopedia article on Marbled meat
- Wikipedia's article - Marbled meat
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