Do you trim intermuscular (outside) fat from your steaks?

GrateEggspectations

I’ve really taken to trimming all intermuscular (exterior) fat from my striploins and ribeyes as of late. Aside from giving me a more consistent and, to me, pleasant bite, it allows me to develop a nice crust on a greater surface area. I have not noticed any downsides to the approach (flavour, texture, moisture), but I suppose it could be to those who like the flavour and texture of a solid mass of the fat (I do not mean that pejoratively; we all like bacon, after all. 🙂).

Anyone else take a similar approach?

(Edited for clarity.)

Ozzie_Isaac

Isn’t that the fat that runs through the meat?  I trim some of the fat on the edges, but never the veins of flavor?

Botch

I leave the outside fat on, but slice thru it vertically so the steak doesn't curl as the fat shrinks (probably more necessary on pork chops than beef).  

paqman

🤔

alaskanassasin

I cut it off if swmbo steaks. On mine I’ll make the call after it hits the plate.

OhioEgger

I leave about a quarter inch of fat on the outside. I crisp it up well and like the flavor that way.

YukonRon

On steaks, I do so for MYBEAUTIFULWIFE, for me, I let it ride, then on the plate I will trim it (I also have to cook her steaks medium well, so there is that nugget of despair).

Mark_B_Good

Why would I trim off the part I love eating the most??? LOL.
That's where all the flavor is.

Ike

Mark_B_Good said:

Why would I trim off the part I love eating the most??? LOL.
That's where all the flavor is.

There was someone on here that used to have on his signature line: Know fat, know flavor.  No fat, no flavor.  Isn't that why we pick out a well marbled steak?

Canugghead

Ike said:

Mark_B_Good said:

Why would I trim off the part I love eating the most??? LOL.
That's where all the flavor is.

There was someone on here that used to have on his signature line: Know fat, know flavor.  No fat, no flavor.  Isn't that why we pick out a well marbled steak?

@Ripnem Adam

Ike

Thanks.  I've passed that on to anyone who will listen to me.  I do sometimes put a few cuts in the fat ring to keep the steak from curling up, but do leave on in case it desireable to eat.

fishlessman

i tend to buy choice ribeye and prime bone in strip loin, never much exterior fat.  it would be beyond a sin to cut it off a 45 day dry aged prime ribeye, its all about the dry aged fat

GrateEggspectations

@fishlessman

Agree that I would not mutilate such a specimen. 

Teefus

I always cut the rind off the outside. It's not really edible anyway and get less flare-ups with it removed.

lkapigian

Intra keep
Inter Trim

GrateEggspectations

lkapigian said:

Intra keep
Inter Trim

I am in good company. 🙂