The fat cap on top of the meat isn’t “attached” I can very easily take it off. When I started preparing it for tomorrow some of the fat actually just fell off. Is it better to just remove it? I am very confused.
by Soldax22
5 Comments
Jojahu
Staple it back on
nbplaya94
I would take all the fat off, render it down to crisps then garnish the finished meat with it.
jeffsaidjess
Cost in sugar and use a blow torch to caramelise the sugar and eat as a sweet treat
ChefCory
How are you prepping steak? What cooking method? Personally I have butcher twine so for a roast or steak I’d just tie it on so it cooks with the meat.
nabnabking
It’s pretty common practice to put a slice of fat on a low quality cut of meat, then put it in that elastic netting, usually on what the UK would call a topside or silverside joint. It’s because they are really lean and do well to have a bit of lubrication.
5 Comments
Staple it back on
I would take all the fat off, render it down to crisps then garnish the finished meat with it.
Cost in sugar and use a blow torch to caramelise the sugar and eat as a sweet treat
How are you prepping steak? What cooking method? Personally I have butcher twine so for a roast or steak I’d just tie it on so it cooks with the meat.
It’s pretty common practice to put a slice of fat on a low quality cut of meat, then put it in that elastic netting, usually on what the UK would call a topside or silverside joint. It’s because they are really lean and do well to have a bit of lubrication.