A stoneworking equivalent of graining is marbling. Japanese Wagyu is known to have very fine marbling. Leg markings may also take the form of blotches, patches, marbling, mottling, or spotting. There are no specified quantities of marbling, flecking, or blotching for merle coats. Lean cuts of beef are one common target of artificial marbling. It has an excellent texture and marbling. The beef became famous for its marbling, rich flavor, and tenderness. A colour change is observed in the carcass flesh, along with the appearance of marbling. Flat iron steaks usually have a significant amount of marbling. Icelandic beef is usually of top quality with good marbling due to the cold climate. The meat of Yakutian cattle is known for its natural marbling. It was mostly greenish, with some marbling evident on the abdomen and skin separation evident. The flesh is pale cream or brown with white marbling. The meat is very popular in Japan for its marbling qualities. Visible fat content and marbling are also important intrinsic quality cues.