Talk:Marbled meat

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[edit] Deficient

This article is extremely deficient, in presenting marbling as something that generally undesirable. Quite the contrary, there is an entire breed of cattle designed to maximize marbling, and in general marbling is considered desirable in the US corn-fed beef system. In fact, marbling is one of the primary criteria in the USDA Beef grade system (with more marbling a higher grade). --Steelviper 17:15, 3 April 2006 (UTC)

It is generally undesirable... unless you are a business producing animals that need to score well on the sickening (literally) USDA beef grading system. The grading system was designed prior to modern understanding of heart disease, and prior to the modern obesity epidemic. Lord only knows why the icky stuff got rated higher, but I guess a ranking was desired and the then-emerging factory farms probably had political influence. AlbertCahalan 05:54, 16 April 2006 (UTC)

Marbling is desirable in red meat, as it usually indicates a more tender and flavourful cut. The above post is obviously anti-meat and should be disregarded. I agree that the artivcle should be changed and expanded. -Guest

Obviously anti-meat??? In your dreams. Meat is muscle fiber, not fat. You're anti-meat if you want to buy your meat diluted with fat. I'm rather sick of paying for fat when I want to buy meat. I'm about as pro-meat as a person can be. I wish my supermarket would stock rabbit, deer, bison, horse, goat, kangaroo... AlbertCahalan 04:10, 4 May 2006 (UTC)

Agreed with Steel and the guest. While marbled meat may be unhealthy, not many people eat steak or red meat because it is good for them. I'm sure because of it's fat content, marbled meat is generally considered to taste better, I think this should be noted in the article. Also, just because it's bad for you, doesn't mean it isn't in demand, look at cigarettes. The dangers of marbled meat should be in here but so should it's positives and uses. Distrot (talk • contribs)

The main use appears to be ripping off the meat buyer. I pay by weight. It is quick and easy to fatten up an animal. It is not so easy to put lean muscle on an animal. AlbertCahalan 04:10, 4 May 2006 (UTC)

Cutting out the damn marbling is very difficult, but you can always just butter your meat if you really want more fat. AlbertCahalan 04:10, 4 May 2006 (UTC)

I've read many posts (in other discussions too), and they all sound like personal preference is being used on the issue of marbling. There is a reason your local grocer doesn't offer rabbit, deer, bison, etc, because nobody would buy it! Super lean meat is undesirable for the vast majority of consumers. Compared to marbled meat, lean meat is tough, chewy, flavorless, and dry. While marbled meat provides a more tender, juicy, flavorful steak. The fat that is bad is back fat. This is the fat that grows on the outside of the muscle (just like humans and every other mammal for that matter). This fat is generally considered unhealthy and unprofitable, since most of it must be trimmed before the carcass can be cut and sold. The USDA grading scale isn't about helping consumers make healthy decisions, it's about selecting ranking to help consumers choose the most desirable cuts of meat. Prime cuts of meat sell for a hefty premium for that very reason, as prime graded meat has the highest marbling characteristics compared with other lower quality grades such as choice and select.Dukemeiser 04:14, 17 September 2006 (UTC)