How to trim beef
Whether you’re a professional chef or a home cook, mastering the art of beef trimming can elevate your dishes to new heights.
Range Meats is dedicated to providing you with comprehensive guidance, expert tips, and step-by-step tutorials that will empower you to trim beef with precision and finesse.
When you purchase whole cuts from Range Meats, you have the freedom to decide the amount of external fat to keep on your beef, ensuring it aligns perfectly with your preferred cooking method. Take smoking brisket, for example; it’s important to retain a portion of the fat cap to prevent the brisket from drying out in the cooking process.
With our guidance and expertise, you’ll learn how to strike the ideal balance and optimize the flavor and juiciness of your beef cuts.
How to trim a Standing Rib Roast:
- Remove excess fat around the bones
- Follow by slicing off the external fat on top of the rib roast
- Finish with trimming the sides
How to trim a Striploin
- Peel back the outer layer of external fat
- Shave off the fat to remove
How to trim a Cube Roll:
- Remove the outer layer of external fat
- Shave away remaining fat
- Cut of excess fat from the side
How to trim a Sirloin Steak:
- Cut off a single layer of external fat