The Foundation of a Great Steak: Understanding Marbling

Have you ever wondered why a Wagyu ribeye melts in your mouth while a leaner cut might feel tough? The secret lies in marbling—the intricate web of intramuscular fat that gives premium beef its signature flavor and tenderness. Join our expert butchers as they break down the USDA grading system, explain what to look for at the meat counter, and share their top tips for rendering fat perfectly in a cast-iron skillet.