Effect of sous vide on rind

[Peter Seymour]

Thanks for the update and pics! That was a LOT of fat to remove. I have not had that much yet but will see next week or so when I process my most recent prime boneless ribeye.

I like removing the cap as one piece before steaking the center and the cap separately. That way I get to have the best steaks of the beast (ribeye cap) on their own and when it works out just for me. I foolishly cooked two cap portions the other week and now my wife has found her favorite cut. Oh well, the centers are still good…