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Showerthought: an old butcher in Greeley told me to cut my ribeye caps before the sear and it stuck with me
Was breaking down a whole ribeye last Tuesday when this 71 year old guy named Hank who buys scrap from me said the cap should come off before it ever hits the pan. I always left it on until after. Tried it on 3 test cuts and the cap seared way more even with no gray ring. Feels dumb that it took a stranger leaning on my counter to change my trim order. Anyone else separate the cap first or do you leave it whole?
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tylermurray5d ago
Wait, the guy buys scrap from you and you just took his advice on your trim? That's wild. But honestly a 71 year old butcher who's still leaning on counters probably forgot more about beef than most of us will ever know.
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