Marbled meat

Marbled meat is meat, especially red meat, that contains various amounts of intramuscular fat, giving it an appearance similar to a marble pattern.

Marbling can be influenced by selective breeding. Cattle breeds such as Angus, Herefords Murray Grey, Shorthorns, and Wagyū, also the British White type cattle and dairy breeds, such as the Jersey, Holstein-Friesian, and Braunvieh have higher marbling scores on average versus other cattle such as Simmentals, Charolais, or Chianina.

Marbling can also be influenced by time on feed, and type of feed, and relative feed value of feedstuffs. The longer cattle are fed a high-energy diet, the better chance they will grade higher on quality scores, but will have much lower yield grades (percentage of carcass lean to fat ratio). Feeding a high amount of cereal grains, such as corn or barley, will change the color of the carcass fat from a yellowish to a white and increase the chance of obtaining a higher quality grade, according to the USDA.

Veal has little to no marbling since young cattle develop subcutaneous fat first, kidney, pelvic and heart (KPH) fat second, intermuscular (between the muscle, or "seam fat") third and then intramuscular fat - "marbling" - last.

Beef quality grades - A quality grade is a composite evaluation of factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity.

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