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Am I the only one who sees folks over-trimming their ribeyes?
Had a guy come into the shop yesterday asking for a 'completely clean' ribeye, meaning he wanted all the fat cap and deckle removed. I explained that a good half inch of that fat is flavor and keeps the steak juicy, but he insisted. I trimmed it to his specs, but it felt like a crime against beef (you know, in a professional sense). How do you all handle customers who want a cut prepared in a way that you know will hurt the final product?
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the_grant28d ago
Look, it's his steak and his money. Some people just don't like the texture of fat, no matter how much flavor it adds. You gave your advice, he made his choice, end of story.
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andrewh4328d ago
You're right, some textures just aren't for everyone lol.
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benk2619d ago
Totally get that, texture is a big deal.
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