Understanding Steak Cuts: Fat Cap and Marbling Diagram #1546297 (License: Personal Use)

This illustration highlights the anatomical features of a steak, emphasizing the outer fat cap (outlined in red) and internal marbling patterns that contribute to flavor and moisture during cooking. The drawing serves as an educational tool for butchers, chefs, and home cooks to recognize high-quality cuts based on fat distribution. It’s especially useful when comparing ribeye, strip, or filet mignon.

Used on culinary education pages, butcher guides, or meat-buying resources; targets users seeking to understand steak grading, selection, or cooking techniques based on fat content.