Marbling is the threads of fat within the lean meat that make it more tender and rich in flavor. The amount of marbling can affect the eating experience. Beef that carries a high degree of well-distributed marbling retains moisture during cooking and can be cooked with a higher heat to a rare doneness while maintaining excellent tenderness, flavor, and juiciness.


While several factors work together to deliver well-marbled beef, there are three very important factors that strongly influence both the quality and quantity of intermuscular fat.


The best ranchers and feeders understand the impact that cattle selection and management style have on the quality of beef they raise. These craftsmen apply decades of experience in selecting the best cattle while providing quality animal care in a superior environment that ensures they can consistently deliver the highest quality marbled beef.


Genetic factors strongly influence both the quantity of marbling, as well as its overall distribution and fineness. The Angus breed is well known for the quality and high degree of marbling expressed in its beef cuts.


All cattle are grass fed but research shows that grain-finished cattle produce more marbling. Additionally, finishing cattle on consistent, high-energy feed produces an eating experience that is often defined as slightly sweeter as well as juicier.