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Pro tip: let your beef rest longer before the final trim
Had a customer complain about my steaks being too wet in the pack. Said they lost flavor. Old timer at the counter told me I was rushing the trim. I was cutting right after breaking down the primal. Now I let the whole subprimal sit uncovered in the cooler for 45 minutes minimum. Lets the surface dry out. Huge difference in how the meat holds up. Anyone else do a rest period before final trim?
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eric3592mo ago
Yeah let it rest or you'll be doing the "wet beef shuffle" all the way to the trash bin. I swear some people think moisture equals flavor which is wrong on so many levels. Dry surface means a better sear and less juice leaking into the wrapper. That old timer probably forgot more about meat than most of us will ever know. Guess some lessons only come from a soggy steak complaint.
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