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Just figured out why my trim was always off on ribeyes
Spent like 6 months wondering why my ribeyes never looked clean. Kept blaming my knife or my technique. Turns out I was trimming them cold straight out of the cooler. Let them sit at room temp for 20 minutes before trimming and the fat cuts so much cleaner. Anyone else fight with cold meat longer than they should have?
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finley9391mo ago
Funny enough, I used to swear by trimming meat cold. Thought the fat would cut cleaner when it was still firm. Then a buddy who worked in a kitchen showed me what happens when you let it rest. Night and day difference, like cutting through butter compared to fighting a cold block. Now I pull my steaks out, set a timer, and just wait. Never going back to the old way.
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