Beef Steak Cut Diagram - Anatomy of a Premium Ribeye or T-Bone #26206 (License: Personal Use)

This vibrant, hand-drawn-style illustration depicts a cross-sectional view of a beef steak-likely a ribeye or T-bone-showing rich intramuscular marbling, a prominent fat cap, and central bone structure. The dotted texture emphasizes meat grain and fat distribution, aiding visual understanding of quality indicators like tenderness and flavor potential. Ideal for educational or culinary content, it conveys butcher-grade detail without photographic realism.

Used on butcher shop websites, cooking blogs, culinary school resources, or meat education pages to explain steak cuts, grading, and preparation. Matches user intent for learning about meat anatomy, selecting cuts, or understanding marbling’s role in taste and texture.