LogFAQs > #897639353

It's called marbling, and it's a necessary part of a lot of cuts of meat, and the quality can be determined by the fat consistency within the meat. The fat itself, if it's all around the edge and thick, it's a lower quality cut. If it's thinly distributed within and throughout the meat, it's more flavor and a higher quality meat because it makes more of the steak or whatever edible.
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