An old timer in Omaha told me my ribeye trim was too lean

Ruby Barnes · 2026-03-27T01:35:05.086564+00:00

He said I was leaving too much fat on the cap, maybe a quarter inch, and that customers want a good bite of it for flavor. I started cutting it closer, about an eighth inch, and the feedback has been way better. How do you all handle the fat cap on your ribeyes?

phoenix_schmidt7mo ago

Man, that old timer knew his stuff. I used to leave a thick cap too, thinking it was wasteful to trim it close. But a fat cap that's too thick just turns rubbery and doesn't render right. That eighth inch you're doing now is the sweet spot. It crisps up perfect on the grill and gives that rich flavor without being a chewy mess.

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noah_palmer7mo ago

It's funny how often the right amount is less than you'd guess, like with coffee grounds or salt on fries.

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fiona1305mo ago

You read about that in a meat guide too @noah_palmer?

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