3 Reasons to Pick a Well-Marbled Cut at Your Next Steakhouse Visit
When you go to a good steak restaurant, they might let you choose your own piece of meat. It's a more important decision than you might think, and the most crucial thing to look for is marbling.
Marbling is the rather evocative name given to cuts of meat with a high intramuscular fat content. This refers to the fat between muscles fibres, not just the big hunks of fat you'll see in the middle or along the edges of some cuts. The term marbling comes from the appearance all those little flecks of fat make across the meat.
But the taste is more important than the name. A piece of well-marbled steak might cost slightly more, but it'll be worth the price. Here are just three reasons to prioritize marbling.
1. Makes the Meat Incredibly Tender
Most cuts of meat with plenty of intramuscular fat come from the loin region. Muscles around the loin don't get much exercise, so the meat can get fatty without the muscles getting too dense and stringy. In fact, this is where most cows usually store their excess calories. This all helps to keep the meat tender, and the cooking process seals the deal. As your steak cooks, the fat will melt, providing moisture and ensuring your steak arrives incredibly tender.
2. Provides the Fullest Flavour
As mentioned above, intramuscular fat melts as the steak is cooked to provide a silky texture. However, that's not all it does. You see, when you enjoy a mouthful of steak, it's mainly the fat you're tasting instead of the meat itself. When fat melts, it creates a buttery taste that brings out the meat's flavour. That's one of the main reasons why highly-marbled steak is so highly prized among steak aficionados.
3. Works with a Greater Range of Doneness
If you're the sort of person who likes their steak to arrive raw after the absolute minimum cooking time, even a steak without much fat can still taste acceptable, even if a highly-marbled one might have been a little better. If you're the sort of person who likes their meat cooked to a greater degree of doneness, marbling is even more important. Because of how the fat melts at high temperatures, well-marbled cuts can stay rich and delicious even when they're well done. Pick a cut without high-fat content to be cooked well done, and you'll probably be disappointed.
For more information, contact a locally-sourced steakhouse near you.