Remember when a side of beef came with more than just muscle?

Had a delivery last Tuesday that got me thinking. A whole steer came in from a local farm, and the fat cap on the rib section was a solid two inches. Reminded me of the beef my dad used to break down in the 90s. That extra marbling makes a huge difference in flavor, especially on a slow roast. Anyone else notice the fat content dropping over the years or is it just the suppliers I'm dealing with?

2 comments

2 Comments

harper91410d ago

Man that two inch fat cap sounds like a dream, my last few roasts barely had any marbling at all.

-3

karenb9710d ago

Check your butcher, some guys trim way too aggressively.