Old timer at the butcher block told me I was trimming ribeyes wrong

This guy named Sal who's been cutting meat for 40 years saw me taking off too much fat cap on a whole ribeye last Tuesday. He said I was leaving the eye exposed and it would dry out on the grill. Now I leave a quarter inch of fat on the cap and angle my knife to follow the curve of the meat. Anyone else get schooled by a veteran on basic cuts?

2 comments

2 Comments

the_joseph6d ago

Old Sal knows his stuff, trimming fat too thin ruins the whole cook.

jamiegreen5d ago

Ngl, leaving fat on just makes the whole thing greasy and gross, gotta cut it all off.