Chatted with a retired butcher in Omaha who said I was overtrimming ribeyes

He told me to leave a fat cap of at least a quarter inch and explained how the flavor actually comes from that render, not the lean meat, and now I'm selling way more cuts to the regulars at my counter - anyone else get told they're taking off too much?

2 comments

2 Comments

rileygonzalez2d ago

Wait wait wait, you're telling me there's been some old school butcher out in Omaha who's actually been telling people to leave more fat on? Because I had a guy at a local shop chew me out once for leaving too much on, said I was "ruining the presentation" or whatever, but this makes way more sense. If the flavor's coming from the render then that changes everything I thought I knew about trimming.

jordan1842d ago

Hold up, he actually yelled at you for fat? That's wild lol.