Did you know that the amount of marbling in beef can dramatically influence its tenderness and flavor? In my experience as a Meat Quality Inspector, beef with a higher marbling score tends to pass quality inspections with flying colors, particularly in certain cuts like ribeye. I’m curious to hear about others’ experiences with marbling and which cuts you think shine the most because of it.
Marbling really is like the fat in a good pizza — too little, and it’s just dough — ribeye is definitely a favorite, but I’ve also found that a well-marbled flat iron can surprise a lot of folks. What’s your go-to marbled cut?
Absolutely! A good ribeye is unbeatable, but I’ve had some great sirloins too. Do you have any tips for cooking marbled cuts? 
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