What’s the deal with tri too fat cap?

[Smilner]

There’s how it turned out

thanks for all the tips and advice!

[Jerod Broussard]

I'm not surprised you left the fat cap on since you spend so much time with your butcher chewing the fat.

[Smilner]

Need to try some mutton next time

[Jerod Broussard]

Salad's got nutton on this mutton.

[KimO]

Looks delicious! Perfect!

[Huskee]

Personally I trim all the fat cap from roasts, tri tips, prime ribs, etc, because I like the barky bark and the funky bunch. I only leave fat caps on briskets. But as you've found out there's no right way, only what ya like.

[TripleB]

in my opinion, take the fat cap completely off and save the fat for sausage or tallow. You want to develop a good crust (maillard process) on both sides of the TT. Can't do that with a fat cap.

[Spinaker]

I take the fat cap off, render it and use the fat for other things.

[JoeSousa]

I have only had 1 tri tip that had the fat cap on and I left it. All of the dozens and dozens of other tri tips have all had the fat cap removed. The 1 is a small sample size of course but I prefer it with the fat cap removed.

[SJUfeller]

From the producer/seller/butcher side, all of our tri-tips are trimmed unless the customers specifically requests that they not be trimmed.