The "just trim the fat" crowd needs to stop

Had a customer last Wednesday ask me to trim a ribeye roast and then got mad when I took off all the external fat. That cap is flavor, people. Leave a quarter inch on there or you're basically eating a tough hockey puck.

3 comments

3 Comments

black.oliver4d ago

Used to think fat was just waste on a cut like that. Watched my dad trim everything off for years because he thought it was healthier. Then I left half an inch on a chuck roast, cooked it low and slow, and it was a completely different meal. Won't go back now.

david_palmer4d ago

Half inch on a chuck roast" got me too, @martinez.paul had me rethinking everything too.

martinez.paul4d ago

You ever try just scoring the fat instead of trimming it off? I started doing that with my ribeyes a few years back, slice a crosshatch pattern right through the fat cap down to the meat. It renders out way better and you still get that crispy, buttery edge without it being a big rubbery lump. Plus all that flavor stays in the pan for whatever else you're cooking.