No, not the material that makes up your kitchen counter. Marbling refers to the white streaks or flecks of fat within a section of meat. The term came about due to the streaks’ resemblance of the striated patterns within marble.
Marbling makes meat juicier, more flavorful and tender. While cooking, the marbling melts and lubricates the muscle strands, saturating the piece of meat with flavor. It’s also a principal factor in determining meat’s quality grade, so look for marbled cuts when buying steak. High-grade meats include Japanese Wagyu (Kobe is from cattle of the Wagyu breed), filet and tenderloin.
Use today’s Word of the Day: Wagyu Gunkan Sushi Recipe