Old timer told me I was taking too much fat off the ribeye caps and it cost me flavor not money

I always trimmed them clean for looks until a 30 year vet at the shop in Austin said I was throwing away the best part, now I leave a solid quarter inch on and customers actually come back asking for more, has anyone else had that kind of feedback change how they cut a specific primal?

2 comments

2 Comments

white.grant22d ago

My buddy at a shop in Kansas City tried that same thing and had customers complain the fat wasn't rendered enough and they felt cheated on meat weight. I trim ribeyes to about an eighth inch of fat because most people in my area cook hot and fast on gas grills and that cap fat just smokes out instead of melting in. It really depends on your crowd and their cooking setup more than what some old timer swears by.

tyler_white4222d ago

Man that's hilarious. Old timer prob told em to leave a whole inch of fat on there and think they're gonna hit some magical melting point on a gas grill that barely hits 400 degrees. People get real weird about meat weight too like they're buying gold or something. Your buddy probably saved them from chewing on a rubbery fat cap and they still complained anyway. Can't win with some folks I swear.