Ok so here's a discussion thread I do not see very often. How do you choose your meat, particularly steaks? I read about "good marbeling" and you can see from my icon I think I know what I'm talking about, but I've never been shown or read a book that illustrates exactly what "good marbeling". Moving on to other meats, pork, lamb, chicken, etc...I just choose what is on sale. Even though price is my primary criteria for choosing meat, I am certain there are better beats within the "sale" category than others. (i.e. one steak may have better marbeling than another).
I understand marbeling to be the amount of fat that is within a cut of particular meat. Is this understanding correct? Can you have too much marbeling? What is appropriate?