Marbling. It's a word that you might associate with high grade, tender cuts of beef and the juiciest, most marvelous steaks ...

Plenty of restaurants serve steak, but few can claim the title of a high-quality steakhouse -- to find the ones worth your ...

The white parts running through the steak — the fat — that’s marbling. While we tend to shy away from fat in our meats, this is actually what provides the tenderness and flavor in steak.

The cow’s diet and lifestyle heavily contribute to marbling on a piece of steak (as in the amount of intramuscular fat within the cut), which contributes to the richness of this final dish.

The cows are slaughtered before breeding, and the virgin meat is high in fat with generous marbling that leads to a tender and flavorful cut of steak. Not everyone likes excessive marbling in their ...

This steak is noticeably more tender with a rich and buttery texture, much of which is likely due to the ribeye's high fat content. Its generous marbling keeps the steak juicy throughout cooking ...

Related: How to Talk About Beef Like an Expert The cow’s diet and lifestyle heavily contribute to marbling on a piece of steak (as in the amount of intramuscular fat within the cut), which ...