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A customer in Omaha asked me to leave all the fat on a ribeye roast.
He said his family likes the 'juiciness' it gives, but I always trim it down to a quarter inch for a better crust. It made me wonder if we're too quick to cut away what some folks actually want. Do you think there's a case for leaving more fat on certain cuts if the customer asks?
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cameron7702mo ago
Honestly, that customer has a point. I had a guy ask for the same thing on a brisket flat once, wanted all the fat cap left on. It felt wrong to me, but I did it his way. He came back raving about how moist it was, said it was the best he'd ever had. In my experience, if someone is paying for it and they know what they want, you just do it their way. Their kitchen, their rules.
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angela_knight2mo ago
That's a really interesting point from the customer. But it makes me wonder, where do you draw the line? Like, is there a point where leaving too much fat actually hurts the cook, or is it truly all just personal taste?
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