Had a chat with an old timer about beef aging that changed how I trim fat

Last month at a small processor in Billings, a guy named Roy showed me how he leaves a thin fat cap on his subprimals instead of trimming it all off. He said "you're throwing away flavor and a moisture barrier" and pulled out a brisket that had been hanging for 21 days. I've been doing it ever since and my customers keep asking what I changed. Any of you guys leave more fat on than the standard specs?

2 comments

2 Comments

willow_martin20d agoMost Upvoted

Man, I know exactly what you mean! The first time I tried leaving a little extra fat on my cuts, I messed it up so bad the thing came out looking like a greasy sponge. Took me three tries before I realized you don't need to go full cave man with it. Now my wife says I'm finally "chef material" but I'm pretty sure she's just happy she doesn't have to scrape char off the grill anymore. Roy sounds like a legend, and I'm definitely gonna steal his method next time I hit up the butcher.

alex_hall9120d ago

That's awesome when someone shares a little wisdom like that and it actually pays off. Nothing beats learning from somebody who's been doing it for decades, and it sounds like Roy hooked you up with a solid upgrade for your product.