Marbling

Marbling refers to the thin streaks of fat dispersed within the muscle tissue of meat, especially beef. These intramuscular fats create a marbled appearance, which can enhance tenderness, juiciness, and flavor when cooked. The amount and distribution of marbling are key indicators of meat quality; higher marbling typically signals a more flavorful and tender cut. The fat melts during cooking, enriching the meat’s natural juices and providing a desirable eating experience. Marbling is often assessed visually and graded to help determine the meat's overall quality and suitability for different culinary uses.