My grandpa's advice about beef fat ratios stuck with me forever

Back when I first started cutting meat, my grandpa told me to never trim a ribeye too close to the bone. He said the fat cap is what gives it flavor and you'll mess up the whole steak if you get too aggressive. I ignored him for like 3 months and ended up with a bunch of complaints from customers saying my steaks were dry. Now I leave a solid quarter inch on there and people actually ask for me by name at the counter. Anybody else get advice from an older butcher that turned out to be spot on?

2 comments

2 Comments

keithbennett13d ago

My old man gave me the exact same advice when I was starting out at the grocery store meat counter. I trimmed everything way too close for like six months thinking it looked cleaner (you know, all neat and uniform) and man the complaints about dryness were brutal. Now I leave that fat on and customers actually stop me to say thanks.

logan70513d ago

Bet your old man knew what he was talking about. Fat is flavor, plain and simple.