Pro tip: Check the meat case at that new market on Elm Street

I stopped in yesterday and noticed they're displaying their ribeyes with the fat cap completely trimmed off. It looked neat, but that's a ton of flavor and moisture protection gone before it even hits the grill. Has anyone else seen shops doing this around town?

2 comments

2 Comments

lunaw724d ago

Read an article last year where a chef called that "butchering for beginners." Said it makes the steak look tidy for people who are scared of fat, but you're right, it kills the flavor. They argued that fat cap renders down and bastes the meat while it cooks. My local place started doing it too, drives me nuts.

kelly614d ago

Just ask the butcher for one with the cap left on. They usually have untrimmed cuts in the back.