Why is there yellow fat in steaks?

The yellow fat in steaks is called marbling. It is intramuscular fat that is deposited between the muscle fibers. Marbling is what gives steak its flavor and tenderness. The more marbling a steak has, the more flavorful and tender it will be.

The amount of marbling in a steak is determined by the breed of cattle, the age of the animal, and the diet of the animal. Cattle that are raised on a diet of grass will have less marbling than cattle that are raised on a diet of corn. This is because corn is a higher energy feed that causes cattle to gain weight more quickly. The faster an animal gains weight, the less time it has to develop marbling.

The amount of marbling in a steak is also affected by the age of the animal. Younger animals will have less marbling than older animals. This is because younger animals have not had as much time to develop marbling.

The amount of marbling in a steak is an important factor to consider when choosing a steak. If you are looking for a flavorful and tender steak, then you should choose a steak with a lot of marbling.