The day I stopped trimming fat the same old way

I spent years trimming steaks the way my first boss showed me, just hacking off every bit of fat. Then I watched a woman at a farmers market in Portland who took 3 minutes to trim a single ribeye, leaving this perfect strip of fat on the edge. I asked her why and she said that fat is flavor, not waste. Now I leave a 1/4 inch cap on most cuts and it actually sells better. Has anyone else had a mentor totally change their trimming method?

3 comments

3 Comments

simonl1119d ago

Man that lady at the farmers market sounds like a real one. I had a similar moment when an old timer at my local butcher shop showed me how to score the fat cap on a ribeye so it renders down instead of just sitting there chewy. Changed everything for me. Now I actually look forward to that crispy edge more than the meat itself sometimes. It's wild how one little trick can make you feel like you wasted years doing it wrong.

skyler_smith8519d ago

Man scoring the fat cap is actually a game changer. I remember when my buddy showed me that trick with a pork shoulder. We were at his place for a cookout and he was like, "you've been doing it wrong your whole life." It was one of those moments when you realize all those YouTube tutorials you watched were basic stuff. Now I can't eat a steak without that crispy edge, it feels wrong not to have it.

jamie_smith19d ago

Honestly that crispy edge thing is no joke. Ngl I used to cut the fat off my steaks completely because I thought it was just gross. Then my neighbor who used to grill at this BBQ joint showed me his method with a little kosher salt and a hot pan. He scored the fat cap in a crosshatch pattern and let it render down until it was basically like meat candy. Now I get bummed if a steak doesn't have that golden brown crust on the edge. It's like the best part of the whole meal. Tbh I think about that guys advice every time I fire up the grill.