As a wagyu farmer we do a lot of talking about it, but what actually is it?
All around the world, marbling is one of the most critical factors in beef grading scales. A lot of the special ways we farm and breed wagyu is designed to increase marbling. With all this attention it seems marbling is in fact, a big deal.
Marbling is technically known as Intramuscular Fat. The white streaks or flecks you can see in a raw piece of beef is intramuscular fat. These bits of fat are what gives the beef its soft texture and enhances the flavour. These flecks of fat are not to be confused with the thick white fat layer rounding the outside of a steak. The external fat has a different melting point and composition
How is Marbling different?
Marbling is made of Monounsaturated Fats. It is full of the essential fatty acids Omega 3, 6, 9, as found in olive oil and fish.
Marblings isn't tough. Actually the opposite... Marbling is what gives beef its tender silky texture.
Marbling melts while the meat cooks, carrying flavour throughout the meat and while keeping it juicy. Wagyu marbling will even begin to melt from the warmth of your hands.