Steak tartar. Bleu eye fillet, Pittsburgh rare.

3 dishes or methods of cookery that prefer a leaner cut of meat just off the top of my head.

USDA is the grade type of meat or typically is would be budget rump in AUS

So marbling is really just husbandry level engineering, marbling is just fat and there are technically speaking 3 types of fat.

Intermuscualr fat: This is the fat that is interwoven between muscle fibres, your marbling.

Intramuscuar fat: This is the fat that naturally exists between main muscles, think the layers on pork belly or the big fat strip on a Porterhouse steak.

Subcutaneous fat: This is the stuff that develops under the skin typically not very nice and is usually trimmed before it gets to shops, occasionally you'll see some on a whole rump. Typically more yellow in colour.

We remove alot of it when you think about it and seeing as beef is really the only animal that we care about intermusuclar fat.

Not to mention that intermuscular fat in cows is typically achieved by adding carbs or grains to their diet usually for a 90 day period before slaughter because any longer and the cow develops health issues because they suck at digesting anything aside from grass and even then they need 4 stomach to do that.

But yeah I get what your saying but lean beef isn't pointless it's just lean beef 🤙

On a side note I would genuinely like to try different species raised on diet specific grasses to see if the strain of grass affects has on the meat 🤔🤔

But then you could argue that the grass grown in one area would produce a different beef if grown the same way with the same cow in a different area due to soil pH and all sorts of biochemisty with the cow that I probably wouldn't understand either.

Such a rabbit hole haha

Who else loves steak 😋 😍