What marbling is and why it defines a steak's flavour

Marbling is the fine lines of fat running through the muscle. As it cooks, this fat melts, moistening the meat from within and giving it that signature buttery flavour.

The more even and fine the marbling, the more tender and juicy the steak. This is exactly why Wagyu A5, with its dense marbled pattern, is considered the world's finest beef.

When choosing a steak, look for evenly distributed fine fat lines rather than large lumps of fat at the edges. It's the most reliable indicator of flavour and quality.