Beef Tenderloin With Marbling

Marbling is what gives beef its flavor juiciness and tenderness.

Beef tenderloin with marbling. The beef grading system developed by the united states department of agriculture is a voluntary grading system based on the meat s maturity and level of fat marbling these two factors are indicators of the beef s tenderness. Tenderloin is a lean piece of meat without a lot of marbling and sinew so it has a nicer texture when raw. Marbling is the intramuscular fat that adds juiciness and some elements of tenderness to beef. When butchers cut the tenderloin into two inch steaks it becomes filet mignon.

Tenderness and marbling don t necessarily go hand in hand so while the beef tenderloin is possibly the most tender cut of beef it doesn t usually have much marbling. Whether you choose top loin tenderloin or porterhouse steaks look for well marbled meat with vibrant color and a moist but not wet surface. The tenderloin does not have a lot of marbling but it is flavorful and is considered to be a prize cut of meat. How to choose steak from the loin.

It comes from a back muscle that doesn t get much exercise. Be sure to choose at least a prime grade filet. How to cook beef tenderloin to cook beef tenderloin first sprinkle a generous amount of salt and pepper on the meat and sear it in olive oil. For more even cooking let these beef steak cuts stand at room temperature about 30 minutes before searing.

Filet mignon also comes from the muscle we know as tenderloin. Beef that is given a higher grade is usually from younger cattle and has more fat marbling. Because almost all us cattle are finished on grain and have been for decades marbling became the quickest and easiest way to grade the beef. The sirloin is one of the most famous cuts of beef but it s actually generally divided up into three smaller cuts.

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. These different parts vary wildly in general quality tenderness and flavor. Hence the practice of wrapping tenderloin steaks with strips of bacon without it the steak would lack flavor and moisture. The usda defines an extra lean cut of beef as a 3 5 ounce serving about.

The american heart association recommends limiting lean meat poultry and seafood consumption to six ounces per day.