The network of fat that runs throughout a cut of meat, also referred to as graining. As the meat is cooked, the marbling dissolves into the meat, making it tender, juicy and more flavorful. When selecting cuts of meat with the best marbling, look for very fine lines of fat dispersed evenly throughout the meat. If the meat does not have good marbling, a process known as larding can be used. This process is a method used to add fat to very lean and/or tough pieces of meat. Larding involves the injecting of fat into the interior of meat with a larding instrument in order to moisten, enhance the flavor and tenderize meat as it cooks.
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