Realized I was trimming ribeyes wrong for 6 years...

Always hacked off the whole fat cap before slicing, then watched a guy at a shop in Austin keep it on and trim after cutting... the marbling stayed way more intact. Anybody else been doing it backwards this whole time?

3 comments

3 Comments

diana6173mo agoMost Upvoted

Wait WHAT. You mean I've been hacking off all that tasty goodness for no reason?? That's actually blowing my mind right now because I just assumed trimming first was the ONLY way. Guess I'm changing my whole ribeye game this weekend.

danielnelson3mo ago

Tasty goodness" is right. Yeah idk why everyone trims it off first, seems like a waste to me.

thomas_torres3mo ago

So do you cut the fat cap off before or after cooking then? I gotta try this new method but dont wanna mess it up.