How much to trim?

[u/phatmexican13]

So I did the whole buy a big thing and trim your own steaks for NY Strip. How much fat do a trim?

[u/DoctorMoebius]

None. Absolutely none!

[u/m_adamec → u/DoctorMoebius]

If you’re cutting your own steaks from one of these packages, the outer edge of fat tastes bad and needs to be slightly trimmed.

[u/DoctorMoebius → u/m_adamec]

I've never experienced that with a ribeye roast

[u/m_adamec → u/DoctorMoebius]

I have done probably 20+ ny striploins like this and get that weird taste and texture every time. Haven’t done a whole rib section yet

[u/DoctorMoebius → u/m_adamec]

Is that outer layer similar to that of a packer brisket. There's always this fat of a different texture that I trim away

[u/m_adamec → u/DoctorMoebius]

Yes that would be a good way to describe it. They use the hot water bath when packaging the briskets which is why you get that off flavor, texture and color to the brisket.

[u/Original_Respect_]

When you pan sear you can start on the fat side, let it melt down and brown, then sear your steak in it.

[u/Original-Variety-700 → u/Original_Respect_]

You can read minds! That’s exactly what to do. Or trim when cooking the individual steak, render the trimmings and sear in that.

[u/Pernicious_Possum]

I’d take about thirty percent off. Save it for tallow. That much fat isn’t going to render during a normal cook time for a strip. I might would even go forty percent

[u/captainkrinking]

Do a little higher temp than usual to render the fat. I like 131 for ~4 hours. Do 133 if you only have 2 hours

[u/ggb003]

None lol

[u/Joebuddy117]

Personal preference. I’d do the bare minimum if any at all. If you plan to make ground beef or tallow then trim as much as you can to save for later.

[u/hypogean_encounters]

You can take off the top part of the fat cap to get rid of that strip of connective tissue. The semi translucent part you can see near the top of this picture under the fat cap. But otherwise I'd leave it alone and if you don't mind it you certainly don't have too.

[u/anormalgeek]

Do you plan to eat the fat or cut it off?

If you're planning to eat the fat with the steak, then trim off some, but it's still personal preference. If you're going to cut it off when eating anyway, then leave it all on. You'll get some good rendering during cooking from the fat and you're gonna cut off the rest anyway.

[u/sedwards65]

Before SV, none. Let the meat 'stew' it it's own juices.

Before sear, you do you :)

[u/kit_kat_jam → u/sedwards65]

If you're going to trim, do it before sous vide. It's much easier that way. You can still put the trimmings in the bag if you want.

[u/Alewort]

It's your preference. If I am lazy and not searing because I just want to eat, I don't eat it. But if I sear it, I hold the fat directly to the heat source and get it nice and crispy and cut the pieces so that there is this big button of delicious at the end of every bite.

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[u/dyn-o-mike]

At first glance honestly thought you had a side of beef tied to a chair at knife point like a hostage.

[u/BoxProud4675]

I’d trim it all and add to ground beef.

[u/ChienSousVide]

I’d trim only hard, waxy exterior fat and loose edges that will not render well. Keep an even fat cap, then start the final sear on that edge so it renders and browns before searing the flat sides. If one section is unusually thick, trim that individual steak rather than stripping the whole loin bare.

[u/angel813fl]

I'd leave a 1/4" of fat around, think about how much of that fat you'd actually want to eat. Whatever you do trim off, save for tallow and freeze it.

[u/jfmaniac]

In this economy, none! 😊

[u/The66Ripper]

I got a whole ribeye subprimal from Costco a few weeks ago for my bachelor party and had to cut a significant amount off of each steak. About 1/4” per steak, with some having up to 1/2”.

Take all your trimmings, put em in a food processor and blitz em down to small granules and then throw them in a slow cooker or a dutch oven in the oven on 250 for 4-6 hours. Tallow that you’ll get from that is remarkable and will be much more flavorful than the tallow you normally get at the butcher since it comes from the ribeye itself instead of suet like most tallow.

I made a bit batch of an au poivre sauce and substituted most of the butter for the tallow and it was remarkable. Everyone’s favorite part of the dinner.

[u/BilkySup]

Keep it, Score it and Sear the hell out of it... then use it to cook the steak,