A key way to classify beef is by the high degree of marbling, or fat, running through the cut of meat as a result of its diet. The price of highly marbled cuts like USDA Prime, Kobe, or Wagyu beef is expensive, but the flavor and tenderness of the beef makes it worth the cost.
Correspondingly,Why does marbled fat make a steak taste better?
The marbled fat will baste the meat from inside as it slowly melts, resulting in a great flavour. When you begin to see only small spots of moisture appear on the uncooked side of the steak, turn it, and only once. Don’t wait for copious amounts of blood to appear on the raw surface, as you are only boiling all of the moisture out of the meat.
Subsequently,How does artificial marbling effect the quality of beef?
The fat then runs through the beef’s blood vessels, creating a falsified marbling effect. Some more current research has shown these methods can increase the quality of beef by at least two USDA marbling scores.
One may also ask,What’s the best way to cook marbled beef?
Barbecues and char grills are too hot and will cause the marbled fat to flame and melt away, resulting in a dry steak. Instead, cook in a non-stick pan over medium heat, without any added fats. The marbled fat will baste the meat from inside as it slowly melts, resulting in a great flavour.
How to make a cheesesteak with onions and peppers?
Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ½ teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in pan.