What is the Fattest Part of Beef? A Guide to Cuts and Marbling

November 30, 2025 •

3 min read

According to beef industry data, some premium cuts can contain upwards of 40-50% waste fat, making it crucial to know which parts are the fattiest. Understanding what is the fattest part of beef is key to selecting the right cut for your cooking method and desired flavor profile.

Quick Summary

The fattest parts of beef are typically found in the rib and belly sections, with cuts like ribeye, short ribs, and brisket known for their high fat content. Different types of fat, including intermuscular and intramuscular marbling, profoundly impact flavor, tenderness, and texture, influencing your ideal choice for cooking.

Key Points

Ribeye is the Fattiest Steak: The ribeye cut, from the rib section, is widely considered the fattiest of the popular steak cuts due to its abundant and evenly distributed marbling.
Brisket is a Very Fatty Roast: A whole brisket contains a significant amount of fat, particularly in the 'point' section, making it a fatty but flavorful cut ideal for slow cooking and smoking.
Wagyu Offers Ultimate Marbling: For the highest possible fat content, premium Wagyu beef contains extraordinary levels of intramuscular fat (marbling), often exceeding 40% in top grades.
Fat Adds Flavor and Juiciness: The delicate intramuscular fat, or marbling, melts during cooking to infuse the meat with flavor, resulting in a juicy and tender final product.
Not All Fat Is the Same: Be aware of the distinction between flavorful, melty marbling and rubbery, intermuscular fat that should typically be trimmed away.

Demystifying Fat: Intermuscular vs. Intramuscular

Not all beef fat is created equal, and knowing the difference is the first step to understanding what makes a cut truly fatty and flavorful. Beef contains two main types of fat: intermuscular and intramuscular.

Intermuscular fat: This is the harder, thicker fat that separates different muscles. It is often trimmed away during butchery because it becomes rubbery and unpalatable when cooked.
Intramuscular fat (Marbling): These are the delicate, white streaks and flecks of fat found within the muscle tissue itself. As the meat cooks, this fat melts and infuses the muscle fibers, creating the rich, juicy, and tender eating experience prized by chefs and consumers. The amount and quality of marbling are primary determinants of a beef cut's grade.

The Fattiest Cuts of Beef Explained

While different breeds like Wagyu can achieve extraordinary marbling, some cuts are inherently fattier than others across all cattle. Here are some of the most prominent examples:

Ribeye and Prime Rib Roast

Derived from the rib section, the ribeye is arguably the most famous fatty steak, renowned for its deep marbling and intense flavor. This cut offers a perfect blend of a juicy, buttery texture from the marbling and robust beef flavor. As a prime rib roast, this same section is slow-cooked, allowing the abundant fat to baste the meat from within for an unbelievably tender result.

Brisket

This large cut from the breast/pectoral muscle is a barbecue staple known for its high fat content. A whole brisket consists of two distinct parts: the 'point' and the 'flat.' The point cut is significantly fattier than the flat, containing a dense pocket of fat that keeps the meat moist during the long, slow smoking process it requires. Even a well-trimmed prime brisket can have up to 50% fat waste, highlighting just how fatty this cut can be.

Short Ribs

Cut from the plate and rib sections, short ribs are prized for their decadent, beefy flavor, thanks to a high concentration of both intermuscular and intramuscular fat. A typical serving of short ribs has a significantly high percentage of total fat, contributing to the rich, tender meat that results from braising or slow-cooking.

Wagyu Beef

For an exceptional and luxurious level of fat, Wagyu beef from Japanese cattle stands in a class of its own. Thanks to genetics and specialized feeding practices, premium Wagyu grades can have an intramuscular fat content of 40-60%, with fat that melts at a lower temperature than conventional beef. This results in the famous "melt-in-your-mouth" texture. The difference is stark compared to even the best USDA Prime beef.

Other Fatty Cuts

Other notable cuts with good marbling include the New York Strip, which has high intramuscular fat content, and cuts from the beef plate, such as the skirt steak. These cuts are leaner than a ribeye or brisket but still offer a rich, flavorful profile.

Comparison of Fatty Beef Cuts


Feature	Ribeye	Brisket (Point)	Short Ribs	Wagyu (A5) Ribeye
Cut Location	Rib section	Breast/Pectoral	Plate & Ribs	Rib section
Fat Type	High marbling	High seam fat + some marbling	High seam fat + good marbling	Extremely high marbling
Best Cooking Method	Grilling, Pan-searing, Roasting	Low & Slow Smoking, Braising	Braising, Slow Cooking	Pan-searing, Grilling (in small portions)
Flavor Profile	Rich, buttery, intense beef flavor	Deeply beefy, smoky, rich	Decadent, beefy, fall-off-the-bone	Unparalleled buttery, intense richness
Texture	Tender and juicy	Tender, soft, melt-in-the-mouth	Very tender, succulent	Unbelievably tender, melts on the tongue

Conclusion

While many cuts of beef contain fat, the ribeye is generally considered the fattest and most marbled cut available in the standard American market. For those seeking an even more extreme fatty experience, premium Wagyu beef, especially from the ribeye section, offers a level of marbling unmatched in conventional beef. Other cuts like brisket and short ribs are also extremely high in fat, which is what gives them their rich flavor and fall-apart tenderness after proper slow cooking. Ultimately, the right choice depends on your preference for marbling versus solid fat, the desired flavor, and the intended cooking method.

For more information on different cuts and their characteristics, you can consult reputable sources like the Beef It's What's for Dinner website.

Frequently Asked Questions

Marbling is the delicate, white, intramuscular fat woven within the muscle fibers, while other beef fat is typically thicker, tougher, and separates different muscle groups. Marbling melts during cooking to add flavor and moisture, whereas other fat can be rubbery and less desirable.

For steaks, the ribeye is generally fattiest due to its consistent marbling. For slow-cooked cuts, the brisket, particularly the point, contains a very high concentration of fat and connective tissue, making it a contender for overall fattiest cut, though much of this can be trimmed.

While high in calories, the fat in beef, particularly the monounsaturated fat in Wagyu, can be part of a healthy diet in moderation. Wagyu fat has a profile similar to olive oil and is rich in healthy fatty acids.

Wagyu beef contains significantly more intramuscular fat (marbling) than conventional beef, with a higher percentage of monounsaturated fats. This fat melts at a lower temperature, creating a more intense buttery flavor and tender texture.

The primary benefits are enhanced flavor and tenderness. The fat bastes the meat from the inside as it melts, which prevents it from drying out and enriches its flavor and juiciness.

Yes, generally speaking, higher quality grades of beef that contain more marbling, like USDA Prime, command higher prices. The exceptional marbling of Wagyu beef is a major reason for its premium price.

For steaks, pan-searing is recommended to control the fat rendering. For larger cuts like brisket or short ribs, slow cooking methods such as braising or smoking are best to break down the fat and connective tissues for a tender result.