Marbling Culinary Definition

Butcher s yield is a system for figuring food costs across all aspects of an animal.

Marbling culinary definition.

The fat should be pure. Start studying culinary vocabulary w7. 2003 2012 princeton university farlex inc. Marbling the intermixture of fat and lean in a cut of meat edible fat oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue based on wordnet 3 0 farlex clipart collection.

Sometimes referred to graining the fat in meat sections helps to provide the basis for keeping the finished product tender. Learn vocabulary terms and more with flashcards games and other study tools. In the culinary arts the word marbling refers to white flecks and streaks of fat within the lean sections of meat. The art or process of staining or veining like marble as the decoration of book edges in marblelike patterns 2.

The fat in lean muscle creates a marble pattern hence the name. Marbling definition the act process or art of coloring or staining in imitation of variegated marble. Marbling is a crucial component in the flavorful taste of the highest quality cuts of beef. As the meat is cooked the marbling dissolves into the meat making it tender juicy and more flavorful.

When selecting cuts of meat with the best marbling look for very fine lines of fat dispersed evenly throughout the meat. Marbling affects meat s juiciness tenderness texture and flavor attributes that. It gives the cook a more. Also called intramuscular fat marbling.

Marbling simply refers to the fat found within a cut of meat and between the muscle fibers themselves. The network of fat that runs throughout a cut of meat also referred to as graining. A streaked veined or mottled appearance like that of marble. Marbling is so named because the streaks of fat resemble a marble pattern.

Marbling is the white flecks of intramuscular fat in meat most notably red meat.