Which term describes the fatty deposits found in high-quality beef?

The term that describes the fatty deposits found in high-quality beef is "marbling." Marbling refers to the small flecks of fat interspersed within the lean meat. This intramuscular fat contributes to the flavor, tenderness, and juiciness of the beef, making it more desirable in terms of quality. Higher levels of marbling typically indicate better quality beef, as it enhances the overall eating experience.

Intramuscular fat is indeed a more technical term for the same concept, but it is commonly referred to as marbling in the context of beef quality assessments. Subcutaneous fat, on the other hand, is the fat that lies just beneath the skin and does not contribute as significantly to the quality of the meat itself. Lean tissue represents the muscle portion of the meat without any fat content and is not a term used to describe the fatty deposits that enhance quality.