Fat trim debate after I ruined a ribeye by over-cutting...

One side says leave more fat for taste, but the other argues customers want lean cuts... where do you stand?

3 comments

3 Comments

nancy_reed2mo ago

Ugh, been there. Leave a thin layer for flavor but trim off any really hard, chewy bits.

caleb2412mo ago

Honestly, I never got why people did that until I tried it myself. I used to cut off all the fat thinking it was just waste. But one time I left a thin layer like you said, and the taste was so much better. It adds a lot of flavor without being hard to chew. I was wrong to take it all off before. That method really changed how I cook now.

leoshah2mo ago

Totally! @nancy_reed that layer is perfect for searing too.