My old boss told me I was trimming too much fat off ribeyes

I used to trim ribeyes real clean, like almost no fat cap left. Old timer at my first shop in Portland pulled me aside and said I was ruining the flavor and leaving money on the table. He showed me to leave a solid quarter inch on there and the customers actually started coming back for more. Has anyone else gotten that kind of feedback that totally flipped how you cut things?

2 comments

2 Comments

grace_allen10d ago

That old timer's advice makes total sense now.

samjohnson10d ago

Man that old timer knew what he was talking about. Used to be the same way, trimming ribeyes down to nothing because I thought fat was just waste. Then a customer complained their steak was dry and I felt like an idiot. Leaving that fat cap on changed everything - the meat stays juicy and you actually get that beef flavor people pay for. Plus you're not throwing away product you paid good money for.