Angus beef is famously marbled (aka covered in white streaks of intramuscular fat) while Hereford is leaner, with less fat. And in terms of flavor? The composition and textural contrast have a ...

If prepared perfectly, thin streaks of intramuscular fat melt into the meat, and pockets of marbling crisp to perfection.

When looking at the surface of a piece of steak, intramuscular fat appears as thin creamy white streaks that contrast against the red of the flesh. The pattern it makes is referred to as marbling.

With time, however, they became known for their extra intramuscular fat cells and the highly-marbled cut they yield. There’s evidence these cattle were bred for meat beginning as far back as ...

The study sheds light on the hidden danger of intramuscular fat—a type of fat stored deep within the muscles—which could hold the key to understanding this risk. The Hidden Danger of ...

Those white sections are intramuscular fat, or the fat inside of the meat rather than the fat on the outside of the meat. Goodson recommends choosing a cut with less marbling, which will have less ...

Higher amounts of intramuscular fat in the thigh could ... this decline can be seen as fatty degeneration of the muscle, where streaks of fat replace muscle fibers." Of the 666 individuals ...

Having more intramuscular fat can impact movement and mobility, and raise the risk of developing chronic diseases like osteoarthritis. A diet rich in ultra-processed foods has been linked with a ...