What is a steak with marbling?

A steak with marbling is a cut of beef that has visible streaks of fat interspersed throughout the muscle. This fat is called "marbling" because it resembles the veins in marble.

Here's why marbling is important for steak:

* Flavor: Fat adds a rich, buttery flavor to the steak. As it cooks, the fat melts and renders, basting the meat.

* Juiciness: Marbling helps keep the meat moist and tender, especially during cooking. The fat melts and lubricates the muscle fibers.

* Tenderness: Marbling also contributes to a steak's tenderness. The fat deposits act as little "lubricants" that make the meat more chewable.

Different levels of marbling:

There are different grades of marbling, ranging from "Select" (least marbled) to "Prime" (most marbled).

* Select: Has the least amount of marbling, and will be leaner and less flavorful.

* Choice: Has a moderate amount of marbling, offering a good balance of flavor and tenderness.

* Prime: The highest grade, with the most marbling, resulting in the richest flavor and most tender texture.

When choosing a steak, the level of marbling you prefer depends on your taste. Some people prefer a leaner steak, while others appreciate the richness and tenderness of a highly marbled cut.