Do you want to know a secret? The key to a good steak is meat marbling.
Meat marbling is the white flecks of intramuscular fat seen within the piece of meat. This is what makes a steak juicy, flavorful, and tender when cooking.
When grading beef, the USDA looks at marbling as a determining factor of quality. The best cut of meat with the most marbling is the loin. Here, the muscles are not used as much, preserving the amount of fat.
At your local supermarket, look for labels with the word ‘Prime’, which is the best choice with extreme marbling. Next in line are Choice and Select. Some of the best steaks to look for are ribeye and prime rib. The beautiful marbling in both is guaranteed to give off a luxurious taste.
Our Wilders meat products have wonderful marbling along with great taste!
Check out our shop for all of your Wagyu and Angus beef, Berkshire pork, and pasture-raised chicken!