Marbling Unsaturated Fat

Marbling is so named because the streaks of fat resemble a marble pattern.

Marbling unsaturated fat.

This is the healthy type of fat you want to eat more of. Research is increasingly showing that the internal intramuscular fat in steak is proportionately much more mono unsaturated a beneficial fat. Your body actually needs fat for energy and to process certain vitamins and minerals. While external or selvage fat around the outside of steak is largely saturated.

In general the more marbling it contains the better a cut of meat is. Our cattle are raised and free range on a ranch in williamson county tennessee. How does that happen. Fifty percent of the marbling in wagyu beef is comprised of oleic acid a monounsaturated fat.

Our american wagyu beef is known for its distinct marbling unsaturated fat lower cholesterol buttery tenderness and juicy. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Legacy cattle company sells premium grade f2 usda inspected american wagyu beef. Johnson says the longer cattle feed the more they are able to replace saturated fats with unsaturated fats such as marbling.

Visually marbling is soft intramuscular between the muscle fibre fat made up of polyunsaturated monounsaturated and saturated fats. Dietary fat has a bad reputation but fat isn t necessarily a bad thing. Learn how saturated vs. At chiller temperatures marbled fat appears white and will become less obvious as the meat comes up to room temperature with unsaturated fats beginning to melt.

Due to the fact that there is more unsaturated fat this leaves less space for saturated fatty acids and trans fatty acids. They are hormone free and are organically feed.