Marbling

The amount of finish which appears in the flesh itself is called marbling. The more numerous the flecks of fat in the meat, the more flavorful, juicy, and tender the meat will be. That is why marbling is such an important factor in grading.

Although marbling is a very important factor in palatability and a prime determinant of grade, it should be pointed out again, that the positive food value is in the lean, and that an animal with lesser finish, or yellow finish, or lower grade will offer just as much nutritive value per pound as the "higher quality" meats.