pippap says
The meat industry has a dirty little secret they don't want you to know. They use a dye to make meat cuts that lovely red colour that is so attractive to consumers. Meat, when left uncoloured, is actually closer to a grey colour; so, the colour is not much of an indicator of the quality.
The marbling is where you see the quality of the meat. Marbling is the fat that is distributed throughout the cut and reveals how well the cattle were fed before slaughter. The cut should be well marbled for best taste and tenderness.
Good marbling is a small amount of fat spread uniformly throughout the cut. The fat should be firm and white. Large amounts of fat in the meat mean the cattle were force fed to increase weight before sale making the meat less flavourful and tough. Lack of marbling indicates inadequate feeding and the meat can be quite stringy, dry and flavourless.
Bon Appetite!
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