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Marbling in your Steak? Yes Please!

Marbling in meat is a beautiful thing, and it's no wonder that it's highly sought after in high-end steaks. Marbling refers to the visible white flecks or streaks of intramuscular fat that run through the meat, and it's an important factor in the taste and texture of the steak.

When cooked, the marbling melts and spreads throughout the meat, creating a juicy and tender texture. The fat adds a rich, buttery flavor to the steak, elevating it to a whole new level of deliciousness. In fact, many steak aficionados consider marbling to be the most important factor in determining the quality of a steak.

The amount and distribution of marbling can vary depending on the cut of meat, the breed of the animal, and the animal's diet and lifestyle. For example, grass-fed beef tends to have less marbling than grain-fed beef, as the animal's diet plays a major role in the amount of fat in the meat.

But regardless of these variables, marbling is always a sign of a well-raised and well-fed animal. When an animal is raised in humane and sustainable conditions, given ample space to move and graze, and fed a healthy diet, it produces meat that is naturally more flavorful and tender.

This is why it's important to seek out high-quality, locally sourced meat with good marbling. Not only is it more delicious, but it's also better for the environment, as it supports sustainable agriculture practices and reduces the carbon footprint of your food.

So the next time you're in the market for a steak, look for one with beautiful marbling. Your taste buds will thank you, and so will the environment.