The marbling works its magic on the meat during the cooking process. As the marbling fat melts into the steak, it adds an incredible aroma and texture to the cut of meat. The marbling also keeps it moist and helps retain the meat’s natural juices which usually evaporate into the pan. Top-quality marbled meat doesn’t require any marination or extra sauces to taste amazing – just a sprinkle of fine salt will do the trick.
To achieve the best result with any marbled cut, make sure to cook the meat at a sufficient temperature. For the marbling to melt and coat the muscle fibres effectively the steak needs to be cooked upward of 55 to 60 degree Celsius to a medium-rare state. This transforms the muscle fibres into a rich buttery texture which enhances the beefy flavour of the steak.
If the marbling does not melt correctly it can have an adverse effect on the quality of the steak and meat.
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