Can't stand when people trim fat caps paper thin before aging

Was at a shop in Omaha last week and watched a guy trim all the fat off a ribeye primal before it even went in the dry age cooler. That fat protects the meat during aging and keeps moisture in, so why would you strip it off first? Has anyone else seen this mistake or is it just me?

2 comments

2 Comments

sam_anderson11d ago

Used to trim everything myself before I saw the difference fat cap makes.

bettymurphy11d ago

Oh man, @sam_anderson you're speaking my language now. I used to go at my brisket with a knife like I was defusing a bomb, trimming off every bit of fat I could find. Then I realized I was basically making expensive beef jerky. Took me three dry, sad briskets before I figured out that fat cap isn't just decoration.