{"id":35267,"date":"2016-03-13T07:48:37","date_gmt":"2016-03-13T06:48:37","guid":{"rendered":"https:\/\/www.gastropedia.nl\/?post_type=article&#038;p=35267"},"modified":"2016-05-15T12:24:40","modified_gmt":"2016-05-15T10:24:40","slug":"marmering","status":"publish","type":"article","link":"https:\/\/www.gastropedia.nl\/artikel\/marmering\/","title":{"rendered":"MARMERING"},"content":{"rendered":"<div id=\"attachment_35592\" style=\"width: 310px\" class=\"wp-caption alignright\"><a href=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2016\/03\/Wagyu-Entrecote.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-35592\" class=\"size-medium wp-image-35592\" src=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2016\/03\/Wagyu-Entrecote-300x200.jpg\" alt=\"Wagyu Entrecote\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2016\/03\/Wagyu-Entrecote-300x200.jpg 300w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2016\/03\/Wagyu-Entrecote-768x512.jpg 768w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2016\/03\/Wagyu-Entrecote.jpg 1024w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2016\/03\/Wagyu-Entrecote-150x100.jpg 150w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-35592\" class=\"wp-caption-text\">Wagyu Entrecote<\/p><\/div>\n<p>Marmering van vlees wil zeggen dat er in het spiervlees sprake is van een dooradering van streepjes vet. We noemen dit intramusculair vet omdat het met het vlees verweven is. De verdeling van vet in de verschillende vleesdelen is niet overal gelijk, zo bevat biefstuk minder vetadertjes dan borstlappen. Het vet is een belangrijke drager van smaak.\u00a0<span style=\"line-height: 1.5\">De rassen Aberdeen Angus, Hereford en Wagyu staan bekend om de marmering.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marmering van vlees wil zeggen dat er in het spiervlees sprake is van een dooradering van streepjes vet. We noemen dit intramusculair vet omdat het met het vlees verweven is. De verdeling van vet in de verschillende vleesdelen is niet overal gelijk, zo bevat biefstuk minder vetadertjes dan borstlappen. Het vet is een belangrijke drager [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":0,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"article_category":[117],"article_term":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>MARMERING &#8226; Gastropedia<\/title>\n<meta name=\"description\" content=\"Marmering van vlees wil zeggen dat er in het spiervlees sprake is van een dooradering van streepjes vet. Marmering is per vleesras verschillend.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gastropedia.nl\/artikel\/marmering\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"MARMERING &#8226; Gastropedia\" \/>\n<meta property=\"og:description\" content=\"Marmering van vlees wil zeggen dat er in het spiervlees sprake is van een dooradering van streepjes vet. 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