Beef Marbling Chart

Beef produced from cows is not eligible for the prime grade.

Beef marbling chart.

Because marbling is so important to the positive taste and quality of beef it is one. This chart diagram is compliments of the national cattlemen s beef association and is the best cuts of beef chart available. This score is called bms or beef marble score. Beef crc research indicates that marbling potential can also be adversely affected by growth restriction much earlier in life.

Usda s agricultural marketing service ams employs 200 highly skilled beef graders who sometimes with the help of electronic monitoring evaluate several factors that determine the grade including the amount and distribution of marbling. Everything you need to know stanbroke 3 years ago 5 min read. In fact the temperature at which marbling melts is not far above room temperature. Prime beef is produced from young well fed beef cattle.

It has slightly abundant marbling the amount of fat interspersed with lean meat and is generally sold in upscale restaurants. Marbling is what gives good beef its desirable silky texture. Marbling melts while the meat cooks carrying flavor throughout the meat and while keeping it tender and juicy. It helps the consumer choose the best cut of beef steak and roast based on budget and desired taste.

Beef is one of the most loved food items amongst meat lovers. The japanese marble score scale in the japanese system the bms scale goes from 3 to 12 with 3 being the basic minimum of marbling a steak should have and 12 being a steak that is almost white with marbling because bms scores of 1 and 2 show almost no marbling they re not even considered. Maximise marbling cattle must be on a high nutritional plane. Stress or fasting pre slaughter can quickly reduce the marbling score.

Marbling is also affected by genetics. View the marbling images for moderately abundant jpg and slightly abundant jpg. Which cuts of meat are most lean most flavorful and most tender. Marbling is what gives beef its flavor juiciness and tenderness.

Almost no one can say no to a juicy steak when offered. The minimum degree of marbling required increases with advancing maturity throughout this group from minimum slightly abundant to maximum slightly abundant see figure 1 pdf and the ribeye muscle is firm. You can t help it.