Does more marbling always mean better?

More marbling generally increases tenderness and juiciness, but personal taste matters. Some prefer the cleaner, minerally flavor of leaner steaks.

Is Dry-Aged the same as marbled?

No. Dry-Aging intensifies flavor and changes texture; marbling is intramuscular fat and is set before aging.

Choose USDA Prime for buttery richness or try Wagyu/Kobe for ultra-luxury. Cook to Medium-Rare and finish with a hot sear.

See how intramuscular fat (“marbling”) changes tenderness, juiciness and flavor—then choose your grade with confidence. Eat Wild.

Typical: moderate Tenderness: 3–4/5 Flavor: beefy

Balanced value. Great weeknight steaks; precision on temps keeps it juicy.

Shop USDA Choice

Typical: higher Tenderness: 4–5/5 Flavor: rich

Luxury steakhouse experience with abundant marbling and buttery texture.

Shop USDA Prime Try Dry-Aged

Typical: ultra Tenderness: 5/5 Flavor: ultra-rich

Dense, delicate marbling. Smaller portions, gentle heat, quick sear—pure decadence.

Shop Wagyu/Kobe

What about Dry-Aged? Aging concentrates flavor and tenderness nuances but doesn’t increase marbling. Explore Dry-Aged Steaks.