Marblings are the light streaks of fats that run through muscles, adding flavors and tenderness to meat. Some synonyms for the word marbling are flecks, veins, striations, or threads. These terms are widely used by chefs and butchers to describe the quantity and pattern of fat within the cut of meat. For instance, dense marbling creates a rich and buttery texture while sparse marbling produces a leaner texture. Other synonymous adjectives that describe marbling include lacing, webbing, marbled, or veiny. Choosing a well-marbled cut of meat can enhance the taste and texture of your dish, but not all meats are equal, so it's important to consult a professional or trusted source for guidance.