CHOOSING MEAT

What marbling tells us

Fine veins of fat are part of the story. They are not the only measure of quality.

Marbling is fat distributed within the muscle. Some of it melts during cooking, influencing flavour and the perception of juiciness.

Do not confuse marbling with a thick layer of fat around the edge. Different parts of a cut behave differently during cooking.

Ask about provenance, ageing and the right cooking method too. The best choice depends on the dish you want to make.