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Dry Aging

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1600 S. Monroe Street
Baltimore, MD  21230
Ph: (410) 962-5530    Fax: (410) 962-5534
What makes marbling so important?

Marbling refers to the small white flecks of fat
that appear throughout a cut of beef.
Generally speaking, the more marbled
the beef, the better the taste – and the higher
it will be rated by the U.S. Department of
Agriculture. Prime beef has the most
marbling, Choice has less, and Select the least.

It's no coincidence that many of the most
desirable cuts – the rib eye and the T-Bone,
for example – are the most marbled. A well-
marbled cut also tends to stay juicier even if
it's cooked longer.

At Roseda, marbling actually begins before
birth. We carefully select our cattle, matching
Black Angus bulls and heifers whose genes
show that they're most likely to breed the best
beef cattle.

And of course, marbling is just one secret to
better beef. Natural feeding, a low-stress
grazing environment, and dry-aging all
combine to make Roseda Beef some of the
best you'll ever eat.