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Talked with an old school butcher at the farmer's market yesterday...
He told me to stop trimming my ribeyes so close to the bone because the fat cap keeps them from drying out on the grill. Has anyone else had better results leaving more fat on?
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wesleypatel7d ago
Oh man, that butcher probably looked at my sad little trimmed steaks and just felt bad for me. I've been guilty of trying to make them look all neat and tidy like a cooking show, but honestly they come out dry half the time. Keeping that fat cap on makes such a huge difference, it basically bastes the meat while it cooks. I learned that lesson the hard way after serving hockey pucks to my in-laws one time. Trust the old school guys, they've been doing this since before we were born.
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ninab957d ago
Keeping that fat cap on" was the game changer for me too (I used to trim way too much off like a fool). Now I just score the fat a little and it comes out perfect every time.
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