The importance of fat infiltration in meat for organoleptic quality has recently been demonstrated once again. As a result, marbling is a key area of research for INTERBEV (the French bovine meat interbranch organisation) with the aim of improving meat quality for consumers. An action plan has been set up and the Institut de l'Elevage (IDELE) has developed a measurement grid for INTERBEV enabling slaughterers to measure this criterion. The marbling level of French carcasses measured with this method has not yet been studied. The objective of this study is to take stock of marbling levels in French breeds and to identify the links between carcasses characteristics (age, weight, conformation, fatness) and marbling. The aim of the study is to provide the meat industry with references to help it meet consumer demands, particularly from an organoleptic point of view.