Marbling refers to the white flecks and streaks of fat within the lean sections of meat, particularly noticeable in cuts of beef like steak. This intramuscular fat is different from the fat that surrounds the meat. The level of marbling is a key factor in determining the quality and flavor of the steak. Marbled fat melts during the cooking process, contributing to the meat’s juiciness, tenderness, and rich flavor. Higher marbling generally indicates a higher quality cut of meat and contributes t