What Is Marbling?
Those little white streaks running through a steak aren’t something to avoid—they’re a big part of what gives beef its flavor, tenderness and juiciness.
WHAT IS MARBLING?
Marbling is the small streaks and flecks of fat found within the muscle of the meat. It gets its name from the marbled appearance those white streaks create throughout a cut of beef.
WHY IT MATTERS
As beef cooks, marbling begins to melt and adds moisture and richness throughout the meat. Generally, more marbling means a juicier, more flavorful bite.
CUTS WITH MORE MARBLING
Ribeye is especially known for generous marbling, while New York strip also offers a great balance of marbling and tenderness. Leaner cuts, such as sirloin and filet, naturally have less.
MORE ISN’T ALWAYS BETTER
The right amount of marbling comes down to the cut, how you’re cooking it and what you enjoy. Some people love a rich, heavily marbled steak while others prefer something leaner.
big meats tip
Don’t judge a steak by size alone. Take a look at the marbling, thickness and cut—and if you’re not sure what to choose, ask us. That’s what your butcher is here for.