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That time a chef told me my ribeye trim was 'too aggressive'
He was a new guy at the bistro down the street, and he came in last Tuesday to pick up his order. He pointed at the fat cap and said, 'You're leaving too much money on the table, literally.' I told him a proper 1/4 inch of fat is what gives that steak its flavor during the cook, not my job to maximize his yield. Has anyone else had a customer push back on a classic trim?
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kim9631mo ago
Seriously, he called a quarter inch aggressive? That's just a standard trim, the fat is flavor. Sounds like someone doesn't know their basics.
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west.henry1mo ago
Hold up, a quarter inch is definitely aggressive for some cuts. Try that on a delicate fish filet or a pricey steak and you're losing good meat. It's not just fat, it's money and texture. A standard trim depends on what you're actually cooking.
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drewsullivan1mo ago
West.henry gets it, that's a lot of meat gone.
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