Marbling

Marbling refers to the white veins of fat in a piece of meat. Because the fat is embedded in the meat, it is also called intramuscular fat. The amount of marbling naturally depends on the part of the cow where the meat comes from. Bavette steak has, for example, more marbling than tenderloin.

Marbling fat melts away during frying or grilling and gives the meat much more flavour. The quality grade of the meat depends largely on the degree of marbling.

Fat – is it healthy?

It usually is. However, there is a difference between saturated fat and unsaturated fat. They are both necessary for a healthy diet. In short, saturated fat gives you stronger bones, a healthy heart, liver and lungs, and helps you develop a hardy immune system. Unsaturated fat is rich in omega 3 and omega 6 fatty acids. Your body needs saturated and unsaturated fat.

What kind of fat is in my perfect steak?

Dual-purpose cows are primarily fed on grass. The fat (in the marbling) in the meat from these cows is mainly unsaturated. In this respect, you should, however, note that all meat, including your perfect steak, contains saturated and unsaturated fat.