I still think about the customer who asked me to trim all the fat off a ribeye and then complained it was tough.

At the shop in Portland about 5 years ago, a lady insisted I take every bit of marbling off a prime ribeye because she was scared of fat, and then she came back the next day mad that the steak was dry and chewy - has anyone else dealt with customers who don't understand fat equals flavor?

2 comments

2 Comments

evan_wilson182d ago

Yeah, "scared of fat" is exactly how I'd put it. I mean, it's weird how people get trained to think fat is this evil thing and then blame the meat when it doesn't work out. A ribeye without its marbling is just a sad, expensive piece of meat that's gonna be tough no matter how you cook it. Your butcher friend was right, that fat cap is where all the magic happens. Idk, maybe people just need to trust the people who know meat better than they do.

hugoh552d ago

Funny thing is, I used to be one of those customers myself back in my 30s. I'd trim every last bit of white off a steak because I thought it was unhealthy and gross. Then a butcher friend told me to try cooking a prime rib with all the fat cap on and said just to eat around it. That one steak changed my whole view on meat. The fat is what makes it tender and gives it that beef flavor you can't get any other way.