Ribeye (Bone-In) Marbling 101: Why It Matters for Flavor, Tenderness, and Juiciness If you’ve ever wondered why one steak melts in your mouth while another puts up a fight, the answer is marbling —those fine white streaks of intramuscular fat that create tenderness, juiciness, and rich flavor. In the U.S., marbling is central to how beef is graded (Prime, Choice, Select), with higher marbling almost always meaning a better eating experience. Internationally, Japanese Wagyu is