Silver skin in Ribeye

[b35w]

I bought about 10 Ribeyes the other day and grilled a few tonight. Ribeyes are definitely my favorite cut but these had a fair amount of silver skin. They came from the same cow. Can’t recall a time where I experienced this before on a ribeye. Bad luck of the draw on the cow I got or needed to be trimmed out? I feel like some of it was in the marbling.


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[Tha Dick]

Sounds like bad luck, trimming will usually only get the outside fat cap. If you try to trim the inner fat/silver skin, you'll be cutting off the spinalis (which is the best part). I've had a few that was like that, but it was lower end of the spectrum in grade. They rolled up almost like a piece of bologna.

I've had great success with the prime whole boneless ribeye's from The Chef Store. I'll cut them to around 1-1/4" thick, trim them a little and then vacuum seal them.

My nephew was arguing with me on what was the best cut of steak, this dummy was saying sirloin... His claim was ribeye's have too much fat and he hates fat. I told him he obviously has never had a good ribeye, but he still argued. So I told his arse to come over and I'd cook him a good one. He ate his words... and fat.... He said he has never tasted fat like that, and it tasted like butter. I just smiled and said "told ya so". Dang kids now days think they know everything.

[Highstrung]

Any man that wouldn't pick a ribeye over any other cut slap fights.

The last time I bought a half a cow is was all weird, didn't make it clear on how I wanted it. I don't want some lean little bitch cow. I want pampered stuffed fat.

[mjiorle]

I saw one of those food shows that was a few different TV chefs talking about the best meal they ever ate or something like that. One of them was a segment on a place that makes a Ribeye cap. Just the cap. I had cravings for a damn week after watching that!

[jwilliams]

Sounds like bad luck, trimming will usually only get the outside fat cap. If you try to trim the inner fat/silver skin, you'll be cutting off the spinalis (which is the best part). I've had a few that was like that, but it was lower end of the spectrum in grade. They rolled up almost like a piece of bologna.

I've had great success with the prime whole boneless ribeye's from The Chef Store. I'll cut them to around 1-1/4" thick, trim them a little and then vacuum seal them.

My nephew was arguing with me on what was the best cut of steak, this dummy was saying sirloin... His claim was ribeye's have too much fat and he hates fat. I told him he obviously has never had a good ribeye, but he still argued. So I told his arse to come over and I'd cook him a good one. He ate his words... and fat.... He said he has never tasted fat like that, and it tasted like butter. I just smiled and said "told ya so". Dang kids now days think they know everything.

difference in choice vs prime is significant. picking out good cuts, even from prime, is as much as part of the equation as the preparation and grilling

[ecu1984]

always trim silver skin and any fat that is hard, soft fat and marbling are what you want
Ribeye and Porterhouse are my go to