So my wife and I split a nice ribeye for dinner last night and I got to wondering where the term "marbled" came from in reference to a cut of beef that is "marbled" with fat.
The only thing I could think of that made any sense was that marble (the stone) has "veins" running through it that resemble the lines of fat running through a cut of steak.
Steak connoisseurs, please report to this thread.
EDIT: OK, so I was actually spot-on about something for once. Woo-hoo!
The only thing I could think of that made any sense was that marble (the stone) has "veins" running through it that resemble the lines of fat running through a cut of steak.
Steak connoisseurs, please report to this thread.
EDIT: OK, so I was actually spot-on about something for once. Woo-hoo!
