Stopped at a butcher shop in Omaha and noticed they don't trim any fat off their steaks

I was driving through Nebraska last Tuesday and grabbed a ribeye from a place called The Meat Block. Every steak in their case had a thick fat cap still on it, maybe a quarter inch on some. Most folks I know would trim that down to almost nothing before wrapping it up. But after cooking it, I started thinking maybe they're onto something keeping that fat on for the sear. Has anyone else tried leaving the fat cap on thick and noticed a difference in flavor?

2 comments

2 Comments

thomas27518d agoTop Commenter

Yeah that fat cap is gold for locking in moisture and flavor don't trim it off.

xenagarcia18d agoMost Upvoted

Nah I gotta disagree about keeping the whole fat cap. I've found that if you leave too much on a steak it gets rubbery and chewy no matter how you cook it. Render only goes so far before you're just eating a slimy layer that slides off. I trim most of mine down to like a quarter inch max, especially on ribeyes where that fat vein inside does the real work.