Our Beef

What Is Marbling?

Marbling is intra-muscular fat, deposited between individual muscle fibres. It contains much higher levels of unsaturated (oleate) to saturated (palmitate) fats than the outer fat. A steak with no outer fat and a marble score of 4 (which is very high) would till achieve a Heart Foundation tick (less than 10%). In technical speak, the chemical properties of marbling cause it to release powerful aromatic & flavour compounds during cooking. As the marbling melts into the beef, it results in a rich, authentic, beef flavour.