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?

3 comments

3 Comments

barbaraw1629d ago

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

terryb1129d ago

What size do you aim for, @barbaraw16?

jessec3912d ago

1/4 inch is too thick for my taste, makes the steak chewy instead of giving it good flavor. I keep mine closer to 1/8 inch and never had a complaint.