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The old school butcher who told me to stop trimming so much fat off the ribeyes
I was working at a shop in Portland back in 2019 when this 70 year old guy came in and watched me trim a whole strip loin. He pointed and said "you're leaving silver skin and taking off the good fat cap, that's not how you do it." I was kind of defensive at first but he walked me through his method of leaving a quarter inch of fat on every cut. So I ask you all - do you prefer a lean trim for looks or a fatter edge for flavor in your steaks?
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james_butler25d ago
@julia_jones72 you're missing out, that fat cap is where the flavor lives lol
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Oh man, are we really gatekeeping how to cut fat off a steak now? I get that the old guy knows his stuff, but some of us just don't love chewing through a glob of fat, lol. Trim it how you like, it's not that deep.
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