Why do people keep trimming fat cap too close

Been cutting at Jones Meats in Portland for 8 years now. Customers keep asking for no fat on their steaks. Problem is they don't understand the fat cap keeps it moist during cooking. I trim to about a quarter inch and tell them to trust the process. Anyone else have this argument daily?

3 comments

3 Comments

park.robin24d ago

Yeah, I used to be that idiot asking for no fat.

jordang3224d ago

@park.robin you were never the only one. People act like they invented being picky at the deli counter. But honestly lean turkey is still the move if you go easy on the sauce.

the_max21d ago

My go to is always the 93/7 lean ground turkey at the store. I get what you're saying about the no fat thing though. I just find the leaner stuff holds up better in a pan without getting all mushy and greasy. The fat content really messes with the texture if you're trying to brown it for tacos or chili. So I wouldn't call you an idiot for it, you just knew what worked for you.