I ordered a prime rib roast from Snake River Farms; usually no complaints about quality and I understand I’m paying a bit of a markup compared to going to a local butcher shop or grocery store.
I received this boneless rib roast and noticed there’s an immense amount of fat between the cap and the eye. I’m planning on doing a reverse sear (Serious Eats-style) and am wondering how this fat will handle the reverse sear method?
I’m wondering if I’m better off cutting it into steaks instead.
by cowardlcourage0
30 Comments
I think that is entirely too much fat!! If you ship it to me I can properly dispose of it for you at no additional charge!
Seam some out and retie it.
Bacon beef
i just cut the fat off i dont like it
Literally, that’s what you’re paying for
How does the other side look
Pretend you’re eating A5 with a non homogenous high fat distribution, with a considerable adipose density located in the spinalis and peripheral area
where’s the meat?
Looks amazing!
Yes
Nah just cook it normal, and then remove however much fat you want to remove once it’s sliced for plating. No need to remove it before the cook.
No! It’s lovely! Just don’t eat it too often
It’s a matter of preference
It is but I wouldn’t waste it!
Pretty sure the fat marbling is part of what is assessed in order to classify it as ‘prime’ so the answer is yes there is definitely such a thing as ‘too much’ in terms of what is deemed to be ‘prime’ meat.
So the answer is yes but also no, some people like a lot of fat because it brings flavour but don’t confuse fat with gristle or anything which negatively impacts on the mouthfeel of a steak.
Fat should enhance the flavour so anytime ‘fat’ is left on but leads to a detrimental impact on your enjoyment of the steak it should have been removed.
You’re paying a lot for that fat
I like your idea of cutting steaks with this. The intramuscular fat looks great. That mass between the cap and eye does not.
Yes. A huge hunk of fat isn’t marbling. Marbling is flavor and tenderness.
I would cook that and all of my friends would eat every bit of it. We aren’t a small group.
Nope. Remove some and let there rest render when u cook it.
Do you like a lot of fat? If so you are good. If not then I feel your pain. I don’t like a lot of fat but I know some people here do.
Yes, and it’s around the 40% mark.
Yeah, your slab is like 30% fat. Ask for refund/return. Thry should at least give you partial refund.
If there is, I can’t afford it within my budget.
Yes! In the old days, people were more concerned with flavor and tenderness of the meat than “marbling.”
Fat is cheap to add onto an animal… just feed it the cheapest corn on the market.
No.
So I’m in the restaurant business. Snake River Farms, to us, would be “classified” like American Wagyu or super prime. Snake River Farms prime label is Double R Ranch. That chunk of fat between the cap and the eye isn’t unusual for Snake River.
Also depending on where it was raised, the weather could have affected the fat retention in the animal. But with the temperatures well above normal in all areas during the month of October,I would assume it’s a combination of feed and breed.
But overall, it’s fine. And you haven’t even showed us the other end of the ribeye.
Whatever you decide to do, just know it will be delicious. Cheers.
No
Yeah, that fat between the cap and the filet is definitely too much and you’ll have to cut around it, but no big deal. What I like to do is grab a small knife and poke a bunch of holes in it all the way through, that way it renders out more.
There is, but that’s not it.