Marbling Unsaturated Fat

The type of fat that is referred to as marbling is unsaturated fat.

Marbling unsaturated fat.

Visually marbling is soft intramuscular between the muscle fibre fat made up of polyunsaturated monounsaturated and saturated fats. Legacy cattle company sells premium grade f2 usda inspected american wagyu beef. As johnson explains cattle release an enzyme called stearoyl coa desaturase which takes steric acid a saturated acid and saturates it to form double bonds to convert it into oleic acid. Research is increasingly showing that the internal intramuscular fat in steak is proportionately much more mono unsaturated a beneficial fat.

Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. While external or selvage fat around the outside of steak is largely saturated. Marbling is so named because the streaks of fat resemble a marble pattern. They are hormone free and are organically feed.

Dietary fat has a bad reputation but fat isn t necessarily a bad thing. Our cattle are raised and free range on a ranch in williamson county tennessee. This is the healthy type of fat you want to eat more of. How does that happen.

Your body actually needs fat for energy and to process certain vitamins and minerals. Learn how saturated vs. Our american wagyu beef is known for its distinct marbling unsaturated fat lower cholesterol buttery tenderness and juicy. Fifty percent of the marbling in wagyu beef is comprised of oleic acid a monounsaturated fat.

In general the more marbling it contains the better a cut of meat is. 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.