Debate: Should you trim fat before or after serving a ribeye? An old timer at my shop said leaving it on keeps the moisture locked in... but I've got customers who want it off the second it hits the plate.

I had this one guy last Saturday, he watched me trim a whole strip loin and told me I was wasting flavor, then another lady insisted I take every bit of silver skin off... who's right here?

3 comments

3 Comments

hugo82524d ago

Wait wait wait, someone told you trimming a strip loin is wasting flavor? That's absolutely wild to me. I mean, I get leaving fat on a ribeye because that cap is like butter when it renders, but a strip loin has that hard fat edge that nobody wants to chew through. I've had customers send steaks back because there was a single silver skin string they found, so trimming is non-negotiable in my book. Honestly, that old timer might be thinking back to a time when cows were fattened different and the fat actually melted away clean, but beef today just isn't the same.

the_charlie24d ago

Nah you're spot on. That hard fat on a strip is not it and I don't care what anyone says. Trim that thing clean.

paulw8724d ago

Had a customer last week throw a fit over a half inch of untrimmed fat on a New York strip.