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That time I watched a rookie ruin a $200 ribeye roast with bad trimming
I was helping a friend at his shop last Saturday and this new guy came in with a beautiful prime rib roast. He started cutting off way too much fat cap, probably a good inch of it. I had to stop him and show him that you only want to take off the silver skin and maybe a thin layer if the fat is uneven. A good fat cap keeps the meat moist during cooking and adds flavor. He ended up with a lean, dry looking piece that would have been a disaster on the grill. Has anyone else had to teach a new hire about keeping the fat on bigger cuts?
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