Vent: Am I the only one tired of people trimming fat caps too close?

I've had three folks bring in roasts this month where the fat cap was barely 1/8 inch left, and they wondered why the meat came out dry. Any old-school butchers still leave a solid 1/2 inch for moisture?

2 comments

2 Comments

hollyc926d ago

Half inch minimum saved my last chuck roast. Simple fix.

nancygrant6d ago

Half inch is the way to go, no question. I once got lazy and trimmed a brisket down to a quarter inch because I was in a hurry, and it came out drier than my laundry after I forgot it in the dryer for three days. Learned that lesson the hard way, now I'm religious about leaving a good fat cap. People don't get that fat is flavor insurance, not just something to cut off because it looks messy.