Marbling Unsaturated Fat

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.

Marbling unsaturated fat.

Due to the fact that there is more unsaturated fat this leaves less space for saturated fatty acids and trans fatty acids. Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. This is the healthy type of fat you want to eat more of. 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. They are hormone free and are organically feed. Your body actually needs fat for energy and to process certain vitamins and minerals. 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.

The type of fat that is referred to as marbling is unsaturated fat. Johnson says the longer cattle feed the more they are able to replace saturated fats with unsaturated fats such as marbling. How does that happen. Marbling is so named because the streaks of fat resemble a marble pattern.

Legacy cattle company sells premium grade f2 usda inspected american wagyu beef. Dietary fat has a bad reputation but fat isn t necessarily a bad thing. Our american wagyu beef is known for its distinct marbling unsaturated fat lower cholesterol buttery tenderness and juicy. Research is increasingly showing that the internal intramuscular fat in steak is proportionately much more mono unsaturated a beneficial fat.

Fifty percent of the marbling in wagyu beef is comprised of oleic acid a monounsaturated fat. Marbled meat also contains oleic acid which is found in olive oil.