The Marchigiana is unexcelled as a producer of lean, flavorful, tender, well-marbled red meat that is extremely smooth textured. Tender, lean meat that's the hallmark of the Marchigiana steak. It s fat infiltration is very limited, enough to raise the flavor and make cooking easier.
Some carcasses measure just one tenth of an inch of back fat.
In spite of this, it is sufficiently marbled and produces a tender cut of meat. In a test at the University of Minnesota, Marchigiana bulls out-performed Chianina and Hereford sires on Angus cows. One Nebraska packer had nothing but praise for the breed after evaluating carcass results on 78 Marky steers. The carcasses were very desirable. The Marchigiana is a terminal beef sire, which allows a crossbreeding program to expose a cow's quality traits.