Marbling is the network of fat that runs through a cut of meat. Some people refer to marbling as “graining.” The best marbling is distributed through the meat with the fineness of a cobweb. The marble acts as a lubricant, dissolving into the meat as it is cooked. The silky, tiny threads in the best Prime meat dissolve evenly and produce juicy, tender results.

Beef

Beef has a delicate interlacing of fat, which assures a high degree of tenderness.

Lamb

Lamb does have a degree of marbling. This is barely perceptible in hothouse or baby lamb but becomes more obvious in older varieties.

Veal

There is some marbling in veal, but you can hardly see it, due to the whiteness of the meat. Marbling only occurs in the rib or loin sections.