Marbling Unsaturated Fat

Legacy cattle company sells premium grade f2 usda inspected american wagyu beef.

Marbling unsaturated fat.

Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. 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.

Fifty percent of the marbling in wagyu beef is comprised of oleic acid a monounsaturated fat. They are hormone free and are organically feed. Marbling is so named because the streaks of fat resemble a marble pattern. Due to the fact that there is more unsaturated fat this leaves less space for saturated fatty acids and trans fatty acids.

Our cattle are raised and free range on a ranch in williamson county tennessee. Our american wagyu beef is known for its distinct marbling unsaturated fat lower cholesterol buttery tenderness and juicy. Dietary fat has a bad reputation but fat isn t necessarily a bad thing. Research is increasingly showing that the internal intramuscular fat in steak is proportionately much more mono unsaturated a beneficial fat.

This is the healthy type of fat you want to eat more of. Visually marbling is soft intramuscular between the muscle fibre fat made up of polyunsaturated monounsaturated and saturated fats. Johnson says the longer cattle feed the more they are able to replace saturated fats with unsaturated fats such as marbling. 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.

Marbled meat also contains oleic acid which is found in olive oil. In general the more marbling it contains the better a cut of meat is.