This article is a review of proposed research article about the increasing interest in the study of the grade to grade meat that marble, marble meat, there are several ways. How to develop a clear pattern for the FAT to help experts to grade meat that will offer marble in this article that includes recognition threshold and run length, which is the purpose of this article is to review the research. Collect data in past research to benefit the work that is done in this matter and have a better understanding. Therefore, the study reviewed research, it is essential that priority should be given.