Beef Tenderloin With Marbling

Hence the practice of wrapping tenderloin steaks with strips of bacon without it the steak would lack flavor and moisture.

Beef tenderloin with 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. By and large the bottom sirloin is the inferior cut of the three. The top sirloin the bottom sirloin and the rear part of the tenderloin. These different parts vary wildly in general quality tenderness and flavor.

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. Marbling is what gives beef its flavor juiciness and tenderness. Beef tenderloin costs more than other cuts because its marbled fat makes it extra tender. 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.

Be sure to choose at least a prime grade filet. The usda defines an extra lean cut of beef as a 3 5 ounce serving about. Marbling is the intramuscular fat that adds juiciness and some elements of tenderness to beef. How to choose steak from the loin.

Whether you choose top loin tenderloin or porterhouse steaks look for well marbled meat with vibrant color and a moist but not wet surface. Beef that is given a higher grade is usually from younger cattle and has more fat marbling. The sirloin is one of the most famous cuts of beef but it s actually generally divided up into three smaller cuts. Tenderloin is a lean piece of meat without a lot of marbling and sinew so it has a nicer texture when raw.

Filet mignon also comes from the muscle we know as tenderloin. 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. The tenderloin does not have a lot of marbling but it is flavorful and is considered to be a prize cut of meat. The american heart association recommends limiting lean meat poultry and seafood consumption to six ounces per day.

It comes from a back muscle that doesn t get much exercise.