Faster ribeye trim saved my mornings, but is it butchering right?

I had a small win last week with a faster fat trim on ribeyes. It saved me 20 minutes each morning. My buddy thinks it's smart and makes the shop run smoother. But my old teacher says it cuts corners and affects the meat's quality. I'm torn because both points make sense. What do you think - should we focus on speed or stick to slow, careful trimming? Share your stories.

3 comments

3 Comments

flores.christopher8d ago

Consider how rushed trimming damages the meat's quality and your craft.

rowan4228d ago

I mean, the flat on a brisket tells you everything. Rush that and you leave behind a quarter inch of hard fat that never renders. It ruins the texture of the whole slice. You just get these chewy, uneven pieces and idk how you fix that after.

riley8608d ago

RUSHED trimming is a surefire way to wreck your brisket. My friend Skip hurried through his last cook and ended up with rubbery slices nobody wanted. Now he ALWAYS takes his time, no exceptions.