Which of the following is an indicator of high-quality beef?

A high marbling score is an essential indicator of high-quality beef because it is directly associated with the flavor, tenderness, and juiciness of the meat. Marbling refers to the intramuscular fat found within the muscle fibers of beef. Higher levels of marbling enhance the taste experience by providing a rich, buttery flavor when the meat is cooked, creating a desirable eating quality.

In contrast, while low fat content can be beneficial in certain contexts, it does not necessarily signal high quality in beef; marbling is preferred for premium grading. Lean muscle mass may be valued in different scenarios, particularly for health-conscious consumers, but it does not correlate with desirable sensory attributes as strongly as marbling does. The color of the meat, while it can indicate freshness and sometimes quality, is a less definitive factor compared to marbling, which objectively contributes to the overall quality of the beef.