Composition of Marbled Beef
Visually, marbling is soft intramuscular (between the muscle fiber) fat made up of polyunsaturated, monounsaturated and
saturated fats. 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.
Grading of Marbled Beef
In Australia marbled beef is graded by AUS-MEAT on a scale of 0 (no marbling) to 9 (extensive marbling). The animal
breed such as Angus or Wagyu, age of slaughter and diet (grain vs grass fed) all influence the level of marbling in
the animal. Different cuts of meat will also exhibit different levels of marbling, generally more at the neck and less
towards the hindquarter.