Talked to an old timer at the shop last Tuesday who said he never trims ribeyes to less than an inch of fat cap.

He said the flavor goes away when you trim them too close, and after trying one his way I think he might be right, anyone else leave more fat on their steaks than the customer asks for?

2 comments

2 Comments

wyatt_fox6813d ago

Last Tuesday I trimmed a ribeye to a half inch cap and it came out perfectly fine.

green.mason13d ago

Pulled one out of the freezer the other day that I’d trimmed the same way and forgot about for a month. @wyatt_fox68, I think I got lucky too, cause the fat cap rendered down perfectly without any weird chewiness. But next time I’ll probably just leave a little more on, cause I swear every cow is different and you never really know till it hits the pan. Just my experience though, your results may vary