If you’re experienced at this, there’s nothing new here. But, I’ve never done it, and if you haven’t but have been thinking about it, here’s the deal.
I got this at Restaurant Depot. I wasn’t impressed by the selection or prices, but this was choice Angus (not certified), and around $10/lb.
I would have taken pictures of trimming the fat cap, but I didn’t want to waste a set of rubber gloves. Just take that boning knife and get ruthless! Anything you don’t want to eat, cut it off. This is the underside, but you’ll be able to see the trim in the next photo.
I cut some thin, some thick, and some medium. Mrs Mosca doesn’t like the thick ones, and of course I do. This is the fat cap up, trimmed. When you cut these, DO NOT SAW. Get your sharpest knife, put the heel of the blade against the roast, and push down HARD and pull back. You want one clean cut. If you need to cut one more time, reset the knife in the cut and pull back again.
Here are some steaks. They’re okay, not prime but they should be pretty good.
And for the freezer:
That’s gonna be some good eatin’!
I got this at Restaurant Depot. I wasn’t impressed by the selection or prices, but this was choice Angus (not certified), and around $10/lb.
I would have taken pictures of trimming the fat cap, but I didn’t want to waste a set of rubber gloves. Just take that boning knife and get ruthless! Anything you don’t want to eat, cut it off. This is the underside, but you’ll be able to see the trim in the next photo.
I cut some thin, some thick, and some medium. Mrs Mosca doesn’t like the thick ones, and of course I do. This is the fat cap up, trimmed. When you cut these, DO NOT SAW. Get your sharpest knife, put the heel of the blade against the roast, and push down HARD and pull back. You want one clean cut. If you need to cut one more time, reset the knife in the cut and pull back again.
Here are some steaks. They’re okay, not prime but they should be pretty good.
And for the freezer:
That’s gonna be some good eatin’!
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