The various cuts of meat and the location in the Hindquarter
Most beef has little flecks of fat within the muscles. The term for this is marbling. Marbling is sometimes referred to as the taste fat. When the steak is cooked, marbling melts at that high temperature. This helps to make the beef juicy. Beef with very little marbling is often dry after it is cooked. This is especially true if the steak is cooked a long time. Marbling also gives beef its unique flavor. A good steak has a lot of marbling.
More to come.