Marbling refers to the distribution of fat throughout the muscle tissue of meat. It is characterized by thin streaks or flecks of fat that are interspersed within the lean muscle fibers. The marbling of meat is highly desirable as it contributes to tenderness, juiciness, and flavor. When cooked, the fat melts and infuses the meat with moisture and richness, resulting in a more succulent and flavorful eating experience. Marbling is particularly prized in cuts of beef, such as ribeye or Wagyu beef, where the fat content greatly enhances the taste and texture of the meat.