What Is Steak Marbling And Why Is It So Important?

Most meat aficionados will pick marbling as the key indicator to ensure high-quality steak. "Marbling" refers to the white flecks of fat that appear inside the muscle of red meat, also called intramuscular fat – as opposed to intermuscular fat, which is found between muscles. (Intermuscular fat does not contribute to the marbling.)

These small, scattered bits of fat make the steak juicier and add tenderness. Marbling helps create a rich, buttery texture when heated, as the fat melts and enhances the flavor of the steak as it cooks. The term "marbling," fittingly, is derived from the intricate patterns found in marble.

Marbling is largely influenced by the animal breed, its age, activity level, and diet. For instance, bison meat has little to no marbling in its meat, and grain-fed cattle tend to have significantly more marbling than their grass-fed counterparts. This is why you'll rarely, if ever, spot grass-fed beef graded as USDA Choice or Prime. One reason wagyu beef is so prized is due to unique breeding practices that encourage cattle to develop more intramuscular fat. (Surprisingly, a well-marbled steak like wagyu can help reduce cholesterol and the risk of coronary heart disease, as it is rich in oleic acid — a type of omega-9 fatty acid.)

A basic knowledge of marbling will help you purchase high-quality meat at the butcher. Pay attention to the color and distribution of the fat veins. Good marbling will have lighter-colored fat, thin veins, and a fine, even distribution. A telltale sign of poor-quality steak is fat that's thick and spread out in clumps. The cut of beef also impacts the marbling. Certain cuts tend to naturally have more marbling, like the beef rib and short loin.

Another thing to factor in is your cooking method. For instance, ribeye is one of the best cuts for grilling due to the thin striations of marbling, making it not lean enough to dry out, but not fatty enough to cause flare-ups on the grill. On the other hand, the process of reverse searing helps prevent a steak with less marbling from drying out with precise temperature control, which is great for a thick cut like filet mignon (aka tenderloin). This cut, although it has less marbling, is still incredibly tender due to being from a lesser-used muscle.

Understanding marbling is required for choosing a high-quality steak, so always take a moment to ask your butcher questions on grading, inspect the meat carefully, and avoid focusing on just the price tag. A nicely marbled steak is the key to juicy, tender perfection.