Sentence:  Either by forcing the lardoon out with a plunger, by pushing it with a knife point, or by trailing it behind the needle, the cook artificially <WSD>marbles</WSD> the meat. For French cooks intent on larding, traditionally, the choice fat was the lard gras (pork fat). 
Meaning of the word marked with <WSD> tags:  To cause meat, usually beef, pork, or lamb, to be interlaced with fat so that its appearance resembles that of marble.