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I was reading an old meat science journal from the 80s and found a surprising number about fat trim.
It was a slow Tuesday, so I was flipping through some old trade stuff my boss left in the back office. I found a study from 1983 that said the average consumer at the time would accept a full inch of fat trim on a ribeye. A full inch. I've been cutting for 15 years, and we aim for a quarter inch at my shop in Tacoma. It just blew my mind how much the standard has changed. The article said it was because of taste preferences and cooking methods back then. Now everyone wants it leaner. I wonder if that old-school fat cap actually made for a better eating experience with older, slower cooking gear. Has anyone else come across old specs that are just wild compared to today's work?
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sandra_black4d ago
That's crazy, but it makes sense with how cooking gear has changed. Those old electric ovens probably needed all that fat to keep things from drying out lol.
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xenaw253d ago
Wonder if that's why old recipes always seem so heavy. Do you think modern ovens just cook more evenly?
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