It doesn’t matter, the fat on the outside will not penetrate into the meat, it’ll just melt and drip off. Meat that has marbling, fat distributed all through the meat, will render and flavor the meat. About the only thing you can add that will penetrate is salt, based on how long you apply it before cooking. If you want to add flavor or juiciness internally, you need to inject it. Scoring would only expand outer surface.