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The old timer at Ray's Meats told me to stop worrying about fat caps
I was trimming a ribeye at Ray's Meats in Cleveland last month and the 70-year-old owner said I was leaving too little fat on the caps. He showed me his way and I haven't trimmed a steak the same since. Anyone else get told they're overtrimming?
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burns.brooke17h ago
Trims everything down to the bone"? @grace926, that actually made me cringe a little. I mean, I get trimming a fat cap, but all the way to the bone sounds like you'd lose all that flavor and moisture in the cook. My own rule of thumb is to leave at least a quarter inch on a ribeye cap, maybe a little more if it's a thick cut. Take that with a grain of salt though, your uncle's been doing it his way for a long time and probably has his reasons.
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