Which Cuts Have The Best Marbling

First there is the grade.

Which cuts have the best marbling.

The particular cut of meat also plays a role. Cuts with more marbling such as usda prime may be grilled with high heat to a medium or medium rare for excellent results in flavor and tenderness. Some beef cuts like a tenderloin steak have less marbling but due to the fine structure of their muscle fiber are tender even though the cuts of meat aren t incredibly juicy or flavorful. The most lean and least marbled cuts tend to come from the legs shoulder and rump where the muscles get a lot of exercise and result in much leaner cuts.

While it is a tender cut the marbling on a steak is really necessary in order to really get that rich taste and favor underrated. Prime ny strip has a high concentration of marbling but unlike tenderloin and ribeye its large. Finding the right cut for what you want to grill is probably the most important part of the best steak for your budget and your needs. A5 wagyu from kagoshima japan like i said earlier some breeds are more inclined to marbling than others.

Different cuts have different qualities. The second factor is the cut. The grade speaks about the quality of the meat based on marbling and age. Certain cuts such as the tenderloin filet and top blade flat iron may naturally be more tender regardless of the degree of marbling or the usda grade.

Also called intramuscular fat marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat.