What Is a Steak? Anatomy, Cuts, and Cooking Guide #224184 (License: Personal Use)

This illustration depicts a classic steak cut, emphasizing the central lean muscle surrounded by a layer of fat and featuring visible marbling-intermuscular fat that enhances tenderness and flavor. The white silhouette represents the grain or muscle fiber direction, crucial for proper slicing and cooking technique. Such visuals help chefs and home cooks understand how cut orientation affects texture and juiciness.

Used in culinary education, butcher guides, food blogs, and restaurant menus to explain steak composition; matches user intent for learning about meat quality, grading, or preparation methods.