Marbling is the fat content. Well-marbled meat is tastier.
Marbling bastes the meat as it cooks which adds flavour and succulence.
Because it takes the taste out of it
marbling
I think that fat is called "marbling".
In agriculture, while grading meat, it's called marbling.
A wagyu is any of a group of Japanese breeds of cattle which are predisposed to marbling when made into meat.
marble is very hard. (:
Beef used for slaughter are classified into 8 different grades which include prime, choice, select, standard, utility, cutter and canner. The meat grade is based on maturity and amount of marbling. Prime is the highest quality, or grade A beef, usually from younger cattle about 100 lbs with high marbling quality.
Marbling refers to the visible fat in raw meats.
Diane Vogel Maurer has written: 'Marbling' -- subject(s): Textile printing, Marbling, Marbled papers, Marbling (Bookbinding)
Wild venison (Deer & Elk) does not contain any marbling.
Hereford cattle are used for meat because they are primarily beef cattle that are hardy, they are docile, have excellent foraging abilities (feed conversion), and when crossed with other breeds they strengthen the qualities of the meat, primarily the marbling ratio (meat to fat, enough fat dispersed throughout the meat, not too much, not too little.
C. W. Woolnough has written: 'The art of marbling, as applied to book edges and paper' 'The art of marbling' -- subject(s): Marbled papers, Marbling (Bookbinding), Specimens