marbling

I believe they mean the marbling: The background surrounding the X is pure black, while the rest of the box is black with a bit of white marbling.

The marbling is also noticeably different and less consistent.

This causes the market to lack marbling in competition while creating a massive group think economic bubble.

The steak itself should have enough fat (if it doesn’t your cut of steak might have too little marbling).

You only feed cows grains during their last month to finish them to increase marbling/fat content.

Our expertly curated steak boasts marbling that weaves intricate pathways of rich, buttery fat throughout the meat, ensuring unparalleled succulence.

Though it seems like a Pythonic script, the Marbling Championship actually goes back to 1588.

I think some of the observed muscle loss might be just burning the fat tissue embedded inside muscles (marbling).

I'd even be willing to pay more for it in certain circumstances: - Consider custom-adapted marbling.

Just like different breeds of cow or pigs, etc, have vastly different marbling, flavor, and texture.

It doesn't really matter how well you understand the science of meat temperatures when the natural variation in steak marbling can vary your cooking times by 10-30%.

Better marbling and generally grades higher.

Sir that's a brick." I mean really, marbling, color, thickness...

Replacing whatever meat blend is used with "Angus" is unlikely to improve the flavor -- who cares about uniformity and marbling in ground beef!

They'll sell you a box of 20 ribeye steaks for only $40, but you open the box and realize that each "steak" is only about 1/4 inch thick and is absolute dog-food level marbling, completely zero intra-muscular fat.

Marbling is a coveted feature in beef because folks tend to think fattier food tastes better.

Marbling's been around for a very long time.

Marbling is largely just a euphemism for fatty.