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A customer in Omaha asked me to leave all the fat on a ribeye roast.
He said his family likes the 'juiciness' it gives, but I always trim it down to a quarter inch for a better crust. It made me wonder if we're too quick to cut away what some folks actually want. Do you think there's a case for leaving more fat on certain cuts if the customer asks?
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the_henry4mo ago
Hang on, what about the smoke point of the fat? A thick fat cap on a ribeye roast at high heat, that fat renders slower and can actually steam the meat instead of searing it. You gotta adjust your whole cook method. I know @angela_knight brought up hurting the cook, but itâs not just about taste, itâs about physics. A quarter inch trim is safe, but a half inch or more and youâre basically braising instead of roasting.
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cameron7706mo ago
Honestly, that customer has a point. I had a guy ask for the same thing on a brisket flat once, wanted all the fat cap left on. It felt wrong to me, but I did it his way. He came back raving about how moist it was, said it was the best he'd ever had. In my experience, if someone is paying for it and they know what they want, you just do it their way. Their kitchen, their rules.
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angela_knight6mo ago
That's a really interesting point from the customer. But it makes me wonder, where do you draw the line? Like, is there a point where leaving too much fat actually hurts the cook, or is it truly all just personal taste?
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