What are these clear parts in beef steak? I can identify the large white strips as inter-muscular fat, the red meat as muscle, and the small white parts throughout the muscle as intra-muscular fat, but what is the clear tissue (circled in orange and blue)?
Should it be removed before serving?
This looks like gristle.
I wouldn't go hacking at the steak just to remove it. If the eaters don't like it, they are free to cut their steak around it and leave it in their plate.