Marbling

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, the result is rich, authentic beef flavour.