Re:Sous vide and dry aging

[Ron Pratt]

costa,
I’m getting into an area where I’m just guessing so please understand that, but I believe what Thea was saying was to not attempt to encase a lean piece of meat with fat from elsewhere that was not a natural part of that very cut of beef.

Where a fat cap is in place on a sub-primal I personally will trim away that hard outer fat, but I am sure to leave a nice thick layer in tact – as the meat beneath it still ages, but the fat itself also becomes very tasty.