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How aggressive to trim a prime rib (prime) and an idea

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  • jgreen
    replied
    I agree with Santamarina. I like the fat on a prime rib or a steak, especially with a hot reverse sear to crisp the outside. I trim a bit more aggressively for brisket or chuck. That roast at the top sure looks delicious though.

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  • xaugievike
    replied
    trimmed one per meatheads directions (the video in his prime rib page is very helpful). cooking it tonight.

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  • Santamarina
    replied
    I like fat. Cuts that are sliced (brisket, prime rib, tri-tip, etc) I trim pretty well, but nowhere near what the OP shows. I don’t have a problem having a whole bite that’s fat, but I can see this heavy trimming being successful with many of my family members. Might try it with the next Prime rib I do!

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  • Jerod Broussard
    replied
    ALWAYS wanted to try this. I need to order the glue.

    They got some nice Primers at wolly world.

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  • fracmeister
    replied
    I think I may just try and cut the interior piece of fat between the splnalis and longissamus as well as the exterior fat. I think you can do that without removing the spinalis. But maybe that is too much work!

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  • Steve B
    replied
    Although the final product looks incredible. I don’t think I would be a fan of deconstructing an already beautiful piece of meat and “gluing” it back together.
    For me that is way too much work. And wasting some deliciousness.
    Just my opinion.

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  • Lock Stock and Barrel
    replied
    Looks like the way to go... better need to impress the in laws or have the Governor over...could be a tad bit of work but looks delicious!

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  • fracmeister
    replied
    https://www.chefsteps.com/activities...structed-roast is the video

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  • fracmeister
    started a topic How aggressive to trim a prime rib (prime) and an idea

    How aggressive to trim a prime rib (prime) and an idea

    Meathead proposes to both remove the bones and trim the external fat. I wondered how far we could take this and came upon this amazing video at chefsteps. Essentially ALL of the internal and external fat that is not "the good stuff streaking through the meat" is removed which requires deconstructing the prime rib down to the individual muscles, removing all the connective tissue and exterior fat and reconstructing (with a coating of transglutimate--- Activa RM) which is a kind of meat glue. Then sealing it all and waiting 24 hours. The result of what was a "prime" prime rib looks like this. I can only imagine it cooks faster and every bit is eaten... seem like the natural extension of the idea. Click image for larger version

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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