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{{Short description|Meat containing various amounts of intramuscular fat}} |
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[[File:4 Kobe Beef, Kobe Japan.jpg|thumb|Marbled beef]] |
[[File:4 Kobe Beef, Kobe Japan.jpg|thumb|Marbled [[Kobe beef]]]] |
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'''Marbled meat''' is meat, especially [[red meat]], that contains various amounts of [[intramuscular fat]], giving it an appearance similar to |
'''Marbled meat''' is meat, especially [[red meat]], that contains various amounts of [[intramuscular fat]], giving it an appearance similar to [[marble]]. |
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== Factors in marbling == |
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[[Image:Wagyu_beef_marbling_detail.jpg|thumb|right|Extensive fat marbling in slices of high-grade [[Wagyu]] beef]] |
[[Image:Wagyu_beef_marbling_detail.jpg|thumb|right|Extensive fat marbling in slices of high-grade [[Wagyu]] beef]] |
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[[File:Angus Organic Entrecote.jpg|thumb|Marbled [[Entrecote]] from Angus cattle]] |
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=== Selective breeding === |
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Marbling can be influenced by [[selective breeding]]. [[Cattle]] breeds such as [[Angus cattle|Angus]], Herefords [[Murray Grey]], [[Shorthorn]]s, and [[Wagyū]], also the British White type cattle and [[dairy cattle|dairy breeds]], such as the [[Jersey cattle|Jersey]], [[Holstein (cattle)|Holstein-Friesian]], and [[Braunvieh]] have higher marbling scores on average versus other cattle such as [[Simmental Cattle|Simmentals]], [[Charolais cattle|Charolais]], or [[Chianina]]. {{Fact|date=February 2007}} |
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== Important terms defined == |
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=== Feed === |
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'''''Beef quality grades''''' - A quality grade is a composite evaluation of factors that affect palatability of meat ([[meat tenderness|tenderness]], juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.<ref name="tamu.edu">{{cite web|url=http://meat.tamu.edu/beefgrading/|title=USDA Beef Quality and Yield Grades|work=Meat Science}}</ref> |
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Marbling can also be influenced by time on feed, and type of [[Fodder|feed]], and relative feed value of feedstuffs. The longer cattle are fed a high-energy diet, the better chance they will grade higher on quality scores, but will have much lower yield grades (percentage of carcass lean to fat ratio). Feeding a high amount of [[cereal]] grains, such as [[Maize|corn]] or [[barley]], will change the color of the carcass fat from a yellowish to a white and increase the chance of obtaining a higher quality grade, according to the USDA. |
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'''''Marbling''''' - (intramuscular fat) is the intermingling or dispersion of fat within the lean. 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. Degree of marbling is the primary determination of quality grade.<ref name="tamu.edu"/> |
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[[Veal]] has little to no marbling since young cattle develop [[subcutaneous fat]] first, kidney, pelvic and heart (KPH) fat second, intermuscular (between the muscle, or "seam fat") third and then intramuscular fat - "marbling" - last. |
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'''''Maturity''''' refers to the physiological age of the animal rather than the chronological age. Because the chronological age is virtually never known, physiological maturity is used; the indicators are bone characteristics, [[ossification]] of [[cartilage]], and the color and texture of [[Ribeye|ribeye muscle]]. Cartilage becomes bone, lean color darkens and texture becomes coarser with increasing age. Cartilage and bone maturity receives more emphasis because lean color and texture can be affected by other postmortem factors.<ref name="tamu.edu"/> |
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= |
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'''''Beef yield grades''''' - In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck. However, they also show differences in the total yield of retail cuts. We expect a YG 1 carcass to have the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest percentage of boneless, closely trimmed retail cuts, or the lowest cutability. The USDA Yield Grades are rated numerically and are 1, 2, 3, 4, and 5. Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.<ref name="tamu.edu"/> |
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== United States grading system == |
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The [[USDA beef grade|USDA's grading system]], which has been designed to reward marbling, has eight different grades; Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Prime has the highest marbling content when compared to other grades, and is capable of fetching a premium at [[restaurant]]s and [[supermarket]]s. Choice is the grade most commonly sold in retail outlets, and Select is sold as a cheaper option in many stores. Prime, Choice, Select and Standard are commonly used in the younger cattle (under 42 months of age), and Commercial, Utility, Canner and Cutter are used in older cattle carcasses which are not marketed as wholesale beef "block" meat, but as material used in ground products and cheaper [[steak]]s for [[family restaurant]]s.<ref>{{cite web |last = [[U.S. Meat Animal Research Center]], ARS, USDA| title = Effect of Marbling Degree on Beef Palatability in Bos taurus and Bos indicus Cattle| publisher = [[United States Department of Agriculture|USDA]]|date=September 9, 1994| url = http://www.ars.usda.gov/SP2UserFiles/Place/54380530/1994723145.pdf}} |
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</ref> |
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==See also== |
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{{portal|Food}} |
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* [[Artificial marbling]] |
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* [[Boston butt]] |
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* [[Entrecôte]] |
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*{{anli|Jamón ibérico}} |
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* [[List of steak dishes]] |
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* [[Piedmontese beef]] |
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* [[Rib eye steak]] |
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==References== |
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<references/> |
<references/> |
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[[Category:Meat]] |
[[Category:Meat]] |
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{{meat-stub}} |
{{meat-stub}} |
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{{Meat product navbox}} |
Marbled meat is meat, especially red meat, that contains various amounts of intramuscular fat, giving it an appearance similar to marble.
Beef quality grades - A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.[1]
Marbling - (intramuscular fat) is the intermingling or dispersion of fat within the lean. 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. Degree of marbling is the primary determination of quality grade.[1]
Maturity refers to the physiological age of the animal rather than the chronological age. Because the chronological age is virtually never known, physiological maturity is used; the indicators are bone characteristics, ossificationofcartilage, and the color and texture of ribeye muscle. Cartilage becomes bone, lean color darkens and texture becomes coarser with increasing age. Cartilage and bone maturity receives more emphasis because lean color and texture can be affected by other postmortem factors.[1]
Beef yield grades - In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass–the round, loin, rib, and chuck. However, they also show differences in the total yield of retail cuts. We expect a YG 1 carcass to have the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest percentage of boneless, closely trimmed retail cuts, or the lowest cutability. The USDA Yield Grades are rated numerically and are 1, 2, 3, 4, and 5. Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.[1]
The USDA's grading system, which has been designed to reward marbling, has eight different grades; Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. Prime has the highest marbling content when compared to other grades, and is capable of fetching a premium at restaurants and supermarkets. Choice is the grade most commonly sold in retail outlets, and Select is sold as a cheaper option in many stores. Prime, Choice, Select and Standard are commonly used in the younger cattle (under 42 months of age), and Commercial, Utility, Canner and Cutter are used in older cattle carcasses which are not marketed as wholesale beef "block" meat, but as material used in ground products and cheaper steaks for family restaurants.[2]
{{cite web}}
: CS1 maint: multiple names: authors list (link)
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