Marbling refers to the fine white steaks of fat running through lean beef. Marbling enhances the eating quality of beef by increasing tenderness, juiciness and flavour.

The grades differ by the amount of marbling with Canada Prime having the most and Canada A the least.

Connective tissue or gristle differs from marbling, in that it:

• is not evenly distributed throughout the lean meat
• is heavier strands like translucent ribbons
• doesn�t dissolve easily when cooked
• is hard to chew
• requires moist heat to tenderize or soften