A project is currently underway at the Institute for Livestock Research, examining the relationships between meat marbling and slaughter performance (e.g., fat class, slaughter age) as well as meat quality characteristics (e.g., tenderness, water retention capacity, meat components) in Austrian beef, based on Austrian fattening trials. Austrian beef (bull, steer, heifer) has average intramuscular fat contents of 2 to 4% in the ribeye and sirloin, with slightly higher levels in heifers and steers than in bulls. Generally, intramuscular fat contents above 5% are rarely, if ever, achieved in fattening cattle using typical Austrian feed and common breeds. In young beef from suckler cow husbandry—where the animals are a maximum of one year old at slaughter—the intramuscular fat content is often only around 1%. Currently, there is no handy, digital, and affordable device on the market for assessing meat marbling. However, a fattening study conducted at BOKU as part of our project shows that consumers can also very well assess the degree of marbling of beef using marbling photos and a description table (see Frickh et al. 2003 and Ristic 1987).