Update: My ribeye trim was always a little off until a customer in Phoenix asked for a specific cap thickness

He wanted a 1/4 inch fat cap left on for grilling, and measuring it showed I'd been eyeballing it way too thin for years. Anyone else have a cut where a customer request totally changed your standard practice?

2 comments

2 Comments

barbaraw169d ago

That request made me start using a ruler for all my ribeye caps now.

terryb119d ago

What size do you aim for, @barbaraw16?