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Old timer told me to trust the fat cap and I paid for it
Had this guy who's been breaking down cows for 40 years tell me to leave a thick fat cap on a ribeye roast. Said it would render into gold. I left about a half inch on and put it in the cooler for 3 days. Pulled it out and the whole thing had this sour rank smell. Tossed the whole roast, lost $85 in meat. Was he right about something else or did I just get bad luck with that piece? Anyone else get burned by old school advice that doesn't hold up anymore?
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felix_jones12d ago
Yeah that old school stuff can lead you right into a bad time. Had a similar thing happen with a chuck roast where a guy told me to leave the silver skin on for flavor and it just turned into a chewy mess. Seems like some of those old tricks worked with different meat quality or handling back in the day but don't translate now.
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