nora_park72•9d agoProlific Poster

Old timer at the shop taught me something about feel...

Guy named Pete, been cutting since the 70s, grabbed my hand and pressed it against a ribeye and told me to stop looking at the marbling and start feeling the temperature. He said cold meat tells you more about the fat distribution than your eyes ever will, and now I catch myself doing it every time I walk by the cooler.

2 comments

2 Comments

ryanhayes9d ago

Whoa, I gotta say I was totally in the "look at the marbling first" camp for years. But then I tried the cold trick on a chuck roll last week and it actually made sense. You can feel these little temperature differences where the fat is denser, and it really does tell you more about how it'll cook than just staring at the white streaks. Definitely changed how I pick my steaks now, your mileage may vary but it's worth trying.

the_charlie8d agoTop Commenter

Hell yeah. That reminds me of the old cook I worked for years ago. He'd tap a steak with his knuckle and say "listen to it, don't look at it.