Just visited a small butcher shop in Nashville that changed my trim game

I was down in Nashville last weekend visiting a friend and stopped into this little place called Porter Road Butcher. The guy behind the counter showed me how he trims a ribeye with a curved boning knife, pulling the fat cap off in one smooth strip instead of chopping at it. I've been doing it the hard way for years, hacking away piece by piece. He said it saves him about 30 seconds per steak and gives a cleaner edge every time. Has anyone else picked up a trick like that from just watching someone work?

2 comments

2 Comments

emma_young1d ago

That is such a good tip, I always just end up mangling the fat cap.

the_patricia1d ago

Honestly the real trick is to stop worrying about it so much. I used to obsess over getting that perfect slice and always ended up with a jagged mess. One day I just scored the fat cap shallowly with a knife before I even started cutting, made these little lines maybe a quarter inch deep. Gives the blade something to catch onto instead of skidding across the surface. Also helps to chill the meat for like 15 minutes before you try, firms it up just enough to keep it from squishing under the knife. Total game changer and costs zero extra effort.