My old boss swore by a 1/8 inch fat cap on prime rib, and after 3 holiday seasons I finally get why

Nancy Perry · 2026-10-10T06:55:03.884468+00:00

Back when I worked at a shop in Boise, my boss Ray would always yell at me to leave at least an eighth inch of fat on every prime rib before it went in the case. I figured he was just old school and it wouldn't matter much, so I trimmed them closer to a quarter inch a few times when we got busy. The first holiday rush after that, the roasts sat there looking gray and dry by day two while his cut ones still had that nice red color and held their shape. He never said a word about it, just pointed at my trays and then his. So now I want to know, does anybody else keep that thin cap or do you go thicker for the display?

🐿️Pinecone Attack

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My old boss swore by a 1/8 inch fat cap on prime rib, and after 3 holiday seasons I finally get why | Butchers - Pinecone Attack