Fat cap necessary ?

[Ron Pratt]

Well…personally only 28 days for a boneless rib eye is too short – try 35 or even 45 and I think you’ll find better results. As for trimming closer that must be the local standard where you live. Normally meat bought sealed in cryovac should serve as your benchmark fat cap wise as that is more the industry standard. Trust me on this but aged fat is wonderful! Ron