What is the term for the intramuscular fat found in meat?

The intramuscular fat found in meat is commonly referred to as marbling. This term describes the small flecks of fat interspersed within the muscle tissue, which contributes to the meat's tenderness, flavor, and overall juiciness when cooked. Marbling is an important quality attribute in various types of meat, particularly in beef, as it enhances the eating experience and indicates a certain grade of meat quality.

In contrast, terms such as fat cap, lean, and tissue do not refer specifically to intramuscular fat. The fat cap refers to the layer of fat that covers the outside of certain cuts of meat, offering protection and flavor during cooking. Lean describes meat that contains little or no fat, which is the opposite of marbling. Tissue broadly refers to the cellular structure of any organism, including muscle, but does not specifically denote fat content. Understanding these distinctions is crucial in the context of meat quality and culinary attributes.