The most common cuts of steak usually have the clearest marbling patterns, namely ribeye steak, sirloin steak, and filet mignon.
T-bone steak can also be included, as it is half filet mignon and half sirloin.
Additionally, there are some more niche cuts, such as flank steak, also known as Frank steak, chuck steak, also known as chuck eye steak, as well as top cut steak, Denver steak cut from near the top cut, and so on.
Various cuts form different marbling patterns based on the distribution of the cow's muscle tissue and the amount of activity they undergo.
The more active the part, the less marbling it has, the more muscular it is, and the less suitable it is for making steaks, naturally making it cheaper.
Many people who are unfamiliar with the matter mistakenly believe that only those with more marbling count as high-grade Wagyu, and those marked as the same grade but taste vastly different are just substandard goods, but this isn't entirely true.
