What term describes the intermixture of fat and lean in a cut of meat?

• A. Marbling
• B. Caramelization
• C. Searing
• D. Braising

Answer: (A)

Marbling describes the intermixture of fat within lean muscle. Those white flecks or streaks of fat run through the meat and melt as it cooks, helping to baste the muscle from the inside and boosting juiciness, tenderness, and flavor. Higher marbling often means a more flavorful, tender bite and is used as a quality indicator in grading beef.

Other terms refer to cooking actions rather than the fat distribution. Caramelization is the browning of sugars on the surface, searing is a quick high-heat crust on the outside, and braising is cooking meat slowly in liquid until tender.