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An old school butcher told me I was cutting too much fat off the ribeye caps
Tbh I used to trim those caps down to almost nothing because I thought they looked cleaner on the shelf. Then this guy Bill who's been doing this for 40 years came by my station and said I was throwing away the best part. He told me to leave at least a quarter inch of fat on each cap and to angle my knife away from the meat. Changed my whole approach after that. Now that extra fat renders down so nice on the grill and customers actually ask for more. Has anyone else had an old timer correct a habit you thought was right?
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karen_sanchez103mo ago
Gotta disagree with Bill here. That much fat left on a ribeye cap makes a mess on the grill with flare ups and leaves people wiping grease off their plate. A thin trim with good marbling gives you plenty of flavor without the soggy mouthfeel.
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