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Had a chat with an old school butcher in Omaha that changed how I think about trimming fat
He said if you take off all the fat cap you're losing the flavor and the customer is paying for meat that cooks dry, and it hit me because I spent 10 years trimming everything down to the bone and nobody ever told me different until last Tuesday.
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smith.nancy6d ago
Oh man, you're so right about that! I had the same wake-up call a few years ago when I started cooking roasts at home. I used to trim everything off like the butcher said and wondered why my meat came out tough and dry every time. Now I leave a good layer of fat on and it makes all the difference - the meat stays juicy and gets that nice crust too. It's crazy how long we do the wrong thing just because nobody tells us different.
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wyatt1351d ago
Used to think the opposite till I tried it myself, fat really locks in the moisture.
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