Marbling Unsaturated Fat

Research is increasingly showing that the internal intramuscular fat in steak is proportionately much more mono unsaturated a beneficial fat.

Marbling unsaturated fat.

Dietary fat has a bad reputation but fat isn t necessarily a bad thing. Legacy cattle company sells premium grade f2 usda inspected american wagyu beef. Johnson says the longer cattle feed the more they are able to replace saturated fats with unsaturated fats such as marbling. In general the more marbling it contains the better a cut of meat is.

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. Due to the fact that there is more unsaturated fat this leaves less space for saturated fatty acids and trans fatty acids. Fifty percent of the marbling in wagyu beef is comprised of oleic acid a monounsaturated fat. This is the healthy type of fat you want to eat more of.

Our american wagyu beef is known for its distinct marbling unsaturated fat lower cholesterol buttery tenderness and juicy. 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. Your body actually needs fat for energy and to process certain vitamins and minerals. Learn how saturated vs.

Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. Visually marbling is soft intramuscular between the muscle fibre fat made up of polyunsaturated monounsaturated and saturated fats. The type of fat that is referred to as marbling is unsaturated fat. While external or selvage fat around the outside of steak is largely saturated.

Marbled meat also contains oleic acid which is found in olive oil. Marbling is so named because the streaks of fat resemble a marble pattern.