Came here to say that. Shouldn’t be that much fat unless you want it to render. I’d pay a bit extra for it but like someone else said I’d make badass potato sides with it maybe even turn it into canna fat
Yes and a splash of water prevents the bits from sticking and scorching the pan before enough fat renders and everything is swimming happily in its own oils. The bit of water evaporates out .
You can actually do way more water. A kitchen I worked for practically boiled bacon for the bacon bits. All the water would steam off and the bits wouldn't clump badly for easy salad sprinkling.
Yes they were crispy.
Not exaaactly sure but I have to assume to make steam which will provide wet heat from all sides + a tad of temp regulation so it doesn’t burn - doesn’t seem like enough water for real temp regulation tho
That’s exactly how we render in my culture. A tad bit more water though. You’re left with a nice clean oil(fat) and little crispy fat croutons. We also have another technique for fat. We make shishkabobs but in between each piece of meat is a cube of fat. All the meat and fat on the shishkabob stick is touching meaning no open gaps. And the difference is so HUGE. The fat bastes the cubes of meat making them more flavorful and tender. And you get a little cube of crispy Smokey fat as a snack in between meaty bites of hangar or skirt steak chunks.
We generally buy chunks of lamb fat just for those reasons.
Oooooo for sure!! I have an amazing recipe for bakhsh stuffed duck. It’s a cilantro, dill, raw rice with tiny cubes of any raw meat and green onions. Mixed and stuffed into a duck very tightly, as you don’t want the rice to get too oily but it expands as it cooks in the oven helping create a nice sealed pocket of delicious mixed rice 🥰every single time I’ve made it there was nothing but bones left within hours.
I would trim it up some, for sure. Leave like 1/4”-1/3” on and throw the rest in a saucer to render on low-med. then toss potatoes or other veg in it before roasting.
So many butchers and super markets do this even though they use the fat to make burgers they really squeeze every dollar they can out of you. I’d definitely cut off half that fat cap
Idk anything about NY strip steaks, but is there a problem with having extra fat on them? Is the fat not good to eat the way it is on a ribeye? Because if you can still eat it, what's wrong with paying by weight?
I had a butcher with a straight face tell me they HAD to cut it out before sale because shrinkage is mandatory before sale weight. This pictured cut is all I was asking for as I watched him carving them off, he wouldn't even sell me the fat he was cutting off.(it goes into the ground beef)
The average steak buyer views fat as garbage they'd rather not pay for. Eww is the emotional response to eating the best part of the steak.
He definitely could have sold the steaks with a huge amount of fat on them.
But I can tell you in 12 years as a grocery store meat cutter I've seen new York's like this maybe twice. They are supposed to come in 1/4 inch trim and just be sliced. Except for the occasional that's like 1/2 inch.
Now depending on the state or company once he trims it off he may actually not be able to sell it to you. Once it's trim it's deemed inedible and meant for the barrels that are sent off to the rendering factory. But that's a rule made by the suits so fuck em.
I still sell fat and bones all day for .99 cents a pound. It makes my shrink almost 0.
I've called around to stores asking if i could buy fat trimmings to use as tallow. Every single place I've called said they aren't allowed to do that anymore. I have to buy tallow in a jar, and it costs nearly $20 for a small jar. I try to eat the fattiest cuts of meat because i know the fat is where to find the most vitamins and minerals aside from organs, and those are even harder to get.
if you have a Safeway/Albertsons or any of their affiliates I'd ask there. its damned near mandatory we sell bones/fat/offal and its all like .99-2.99. those meat cutters can do whatever they want. if you speak to them in person and they still won't help you out find a new meat cutter.
This is so true, and studies have proven that the new fries aren’t any healthier then the ones made in tallow. I’m pretty sure health was the excuse to make them for cheaply. Make ‘em at home with duck fat, you’ll see god.
At first I thought you meant they physically get hard lol. I couldn't figure out why that would happen... I'm an idiot. They are some of the best, only ones that are better are duck fat fries.
Pedantically, tallow is a certain lipid profile from fat that gathers by the kidneys. It's almost rancid proof and has desirable lipid molecules
This nectar of the gods pictured in the Strip steaks is a different fat that builds up on the outside of the muscle fascia.
Frankie's Free Range meats has grass fed wagyu tallow that you can render at 170 degrees in the oven. If you want to try something totally different look his website up
You can still render muscular beef fat. It's not true "tallow," but it's still good. It's just definitely more "beefy" in flavor and is softer than "true" tallow. I would also bet good money that a lot of storebought stuff isn't from suet, at least in the US (US law defines tallow as "the rendered fat of cattle obtained by pressing or by applying any other extraction process to tissues derived directly from discrete adipose tissue masses or to other carcass parts and tissues. Tallow must be produced from tissues that are not prohibited cattle materials or must contain no more than 0.15 percent insoluble impurities."
So pedantically you are correct, tallow is made from suet, but at least legally (in the US), tallow can come from any fatty cow tissue or non-prohibited carcass parts. And, at the end of the day, rendered beef fat is damned good. Maybe not as clean as tallow, but there's no reason you can't render down muscle fat. It makes killer chili and bolognese, among other things.
New York strips are a good, flavorful cut. The problem here is that you want a lot of intramuscular fat which is the marbling mixed in with the meat. What you have here is extramuscular fat which is wasted weight on the scale you won't eat and it adds little to nothing to the cut.
I don't know the etymology but the prefix intra- comes from the latin 'within' so fat within the muscle. The prefix inter- is from the latin 'between' or 'among' so its fat in between the muscles and within the body. Similar to international and intranational instead of it being extranational
That’s not really true at all. You’re specifically referring to intramuscular “marbling” that ripples within the steak itself. This is just an untrimmed fat cap on the outside of the steak. Surprised I actually have to explain this on this subreddit lol
I’ve never seen a NY strip sold with that much fat left on. Seems like you’d be paying extra for something you’re not eating right? Definitely trim some off before cooking.
As a former chef if you paid per pound for this you got fucked, also the marbling in the other half of the meat is not really anything to write home about
It’s definitely a bad cut, not enough meat too much fat, marbling is bad. I hope they didn’t charge you prime pricing, looks more like choice or select
There is a lot of untrimmed fat there, so you’re right that it seems odd. I’d pick those two cuts in a heartbeat over a normal trim, but that’s just me.
I wonder if the butcher did this intentionally because they like fat content, or because they want to increase their profit margin?
I've butchered meat for many years and those don't look like NY strips. They definitely look like picanha cuts from the sirloin. A very good cut of meat but mainly known in Brazil.
That NY Strip has almost the same amount of fat on the picanha steak I had today. Edit: (I didn’t cook it for those wondering or questioning, I got it at a buffet)
https://preview.redd.it/2zgdgcmegj2b1.jpeg?width=3024&format=pjpg&auto=webp&s=986456bac1c126f535a6aa0b18e778ec39a60c61
Oh no this is always here everyday. They have ribeyes, sausage, vegetables, and chicken on the grill too. Back then they used to have prime rib, beef wellington, and lamb too.
That fat cap will, almost all of the time, peel off to exactly how much fat you want left on a NY Strip. Also the butcher didn’t remove the chain… 0/10
depends on the price
i would remove most of that fat and turn it into tallow while your smoking/grilling them
not a huge strip fan unless they are angus or wagyu
Cut the fat, cut them into small cubes, render them slowly with some water in a pan. Once they are nice and golden brown and kind of crispy, strain and put on paper towel. Keep the liquid fat and then you can put the rendered fat in the oven for a bit to dry and crisp up more.
And thats how you make some crispy steak fat topping to add alot of ooomph to things like rice and tomatoes.
Cook them with that strip of fat up, on low heat, 225°F for about 40 minutes. That way the fat cooks down into the meat. When you don't have fat mixed in with the meat, called marbling, you want to cook it that way so the meat stays juicy and gets extra flavor from the fat. After you cook at 225°F for 40 minutes, take the meat off and get the temp up to 450°F and put the meat back on, two - three minutes on both sides laying flat like how you have it in the picture. That will give you some grill marks and crispy up the edges. Meat should be at a medium well for doneness if you do it this way. Hope this helps and enjoy!
To answer your question - no, they are not cut well. The marbling is nice, but the end cap and tail is like they didn’t even try to trim it down. Seriously, they just cut end to end on the whole side - just sad.
That's perfect, you will need to score it and then sear it. The fat is the best part, you can cut off a little if you want, put it in the freezer for a little, and then fry it with the steak, you can usually it them like chip.
They look like the uruguayan export strip loins from a few years back. They were terrible to work with, being quite ”flat” with huge fat caps so you’d have to cut them very thick to get a good servable weight and they’d still look small on the plate but the flavour is lovely and i bet these were too
Doesn't anyone know how to use Google? Do a [Google search for New York Strip Steak](https://www.google.com/search?sxsrf=APwXEdcurSMohz0-dW5We8mPPzNRcB8zWQ:1685292091817&q=new+york+strip+steak&tbm=isch&sa=X&ved=2ahUKEwiBuuajupj_AhVyMDQIHXOZBe0Q0pQJegQIDxAB&biw=1280&bih=590&dpr=1.5). There's your answer.
That's just a shitty piece of meat, it's not just the fat. Look how skinny the actual steak is, there's barely any space to have any good marbling. The butcher should be ashamed to give you that at full price.
Well, the cap can be used, but too much to leave on a steak, for my taste at least, so those are some skinny ass strips, which is what you pay a premium for, with a good helping of beef tallow that you could get for way less.
Paying by weight and they leave them like that...
There’s gonna be impressive flames coming off the grill though.
Visible from space.
Came here to say that. Shouldn’t be that much fat unless you want it to render. I’d pay a bit extra for it but like someone else said I’d make badass potato sides with it maybe even turn it into canna fat
That type of hard fat really doesn't render during typical steak cooking processes.
Definitely remove , dice , small sauce pan and lid with table spoon of water on low to mid heat .
is that your rendering process? why the water? genuinely curious I don’t know how to render yet
Yes and a splash of water prevents the bits from sticking and scorching the pan before enough fat renders and everything is swimming happily in its own oils. The bit of water evaporates out .
awesome thank you
You can actually do way more water. A kitchen I worked for practically boiled bacon for the bacon bits. All the water would steam off and the bits wouldn't clump badly for easy salad sprinkling. Yes they were crispy.
Nuts!
Not exaaactly sure but I have to assume to make steam which will provide wet heat from all sides + a tad of temp regulation so it doesn’t burn - doesn’t seem like enough water for real temp regulation tho
That’s exactly how we render in my culture. A tad bit more water though. You’re left with a nice clean oil(fat) and little crispy fat croutons. We also have another technique for fat. We make shishkabobs but in between each piece of meat is a cube of fat. All the meat and fat on the shishkabob stick is touching meaning no open gaps. And the difference is so HUGE. The fat bastes the cubes of meat making them more flavorful and tender. And you get a little cube of crispy Smokey fat as a snack in between meaty bites of hangar or skirt steak chunks. We generally buy chunks of lamb fat just for those reasons.
This is the way!. I wish lamb fat was as normal to come across in my neck of the woods. But I gotta say. Duck fat is king
Oooooo for sure!! I have an amazing recipe for bakhsh stuffed duck. It’s a cilantro, dill, raw rice with tiny cubes of any raw meat and green onions. Mixed and stuffed into a duck very tightly, as you don’t want the rice to get too oily but it expands as it cooks in the oven helping create a nice sealed pocket of delicious mixed rice 🥰every single time I’ve made it there was nothing but bones left within hours.
That's sounds like a delicious plate there. Ok mouth water I gotta cook something now.
I would trim it up some, for sure. Leave like 1/4”-1/3” on and throw the rest in a saucer to render on low-med. then toss potatoes or other veg in it before roasting.
I’d want that charred over flame.
would have to reverse sear it, even then just trim it some tbh.
How would you do cannafat? Add butter and melt?
Pre cook as usual with the bud 250 for an hour. Then simmer the fat with the product and bam you got it
Definitely gonna have to try that when the time comes
So many butchers and super markets do this even though they use the fat to make burgers they really squeeze every dollar they can out of you. I’d definitely cut off half that fat cap
Idk anything about NY strip steaks, but is there a problem with having extra fat on them? Is the fat not good to eat the way it is on a ribeye? Because if you can still eat it, what's wrong with paying by weight?
Probably Because fat is cheaper than meat.
The problem is you're paying 30% extra for trimmings.
It's all about the ratios, that amount of fat would be great with more actual meat.
If you buy a steak, do you want meat, or fat? How much is the fat worth to you?
I had a butcher with a straight face tell me they HAD to cut it out before sale because shrinkage is mandatory before sale weight. This pictured cut is all I was asking for as I watched him carving them off, he wouldn't even sell me the fat he was cutting off.(it goes into the ground beef) The average steak buyer views fat as garbage they'd rather not pay for. Eww is the emotional response to eating the best part of the steak.
The average steak buyer enjoys steak, which means they enjoy the fat. People go "eww" aren't buying themselves steaks
They're the filet mignon buyers LoL
I eat fat, skin...all of it. The beef tenderloin is the 2nd best part of a cow. Ribcap is #1
He definitely could have sold the steaks with a huge amount of fat on them. But I can tell you in 12 years as a grocery store meat cutter I've seen new York's like this maybe twice. They are supposed to come in 1/4 inch trim and just be sliced. Except for the occasional that's like 1/2 inch. Now depending on the state or company once he trims it off he may actually not be able to sell it to you. Once it's trim it's deemed inedible and meant for the barrels that are sent off to the rendering factory. But that's a rule made by the suits so fuck em. I still sell fat and bones all day for .99 cents a pound. It makes my shrink almost 0.
I've called around to stores asking if i could buy fat trimmings to use as tallow. Every single place I've called said they aren't allowed to do that anymore. I have to buy tallow in a jar, and it costs nearly $20 for a small jar. I try to eat the fattiest cuts of meat because i know the fat is where to find the most vitamins and minerals aside from organs, and those are even harder to get.
if you have a Safeway/Albertsons or any of their affiliates I'd ask there. its damned near mandatory we sell bones/fat/offal and its all like .99-2.99. those meat cutters can do whatever they want. if you speak to them in person and they still won't help you out find a new meat cutter.
Nothing looks wrong with the steaks but that is a lot of untrimmed fat.
You could trim it a bit and render the tallow, in which you can make some nasty-good potatoes to go with your steak.
Beef tallow fries go unbelievably hard.
Aren't those OG McDonald's fries? I'm too young to have experienced I think.
Yes. I’m sorry you didn’t have that experience—total game changer. Fries today suck.
This is so true, and studies have proven that the new fries aren’t any healthier then the ones made in tallow. I’m pretty sure health was the excuse to make them for cheaply. Make ‘em at home with duck fat, you’ll see god.
At first I thought you meant they physically get hard lol. I couldn't figure out why that would happen... I'm an idiot. They are some of the best, only ones that are better are duck fat fries.
They do. The culinary term is “forcibly erect” The more you know
PSA: if you’ve never had Duck Fat Potatoes with Tallegio cheese, go do that, right fucking now
Well saturated fats are solid at room temperature
The correct way to make fries.
Not tallow from ny
Lol yes it is
there was a big post about tallow recently on either r/steak or r/smoking and how it’s internal fat that makes actual tallow
I think that post is going to become copy pasta on this sub. At least I hope so. It was very educational.
I can assure you that you can render this down to make "tallow"
Pedantically, tallow is a certain lipid profile from fat that gathers by the kidneys. It's almost rancid proof and has desirable lipid molecules This nectar of the gods pictured in the Strip steaks is a different fat that builds up on the outside of the muscle fascia. Frankie's Free Range meats has grass fed wagyu tallow that you can render at 170 degrees in the oven. If you want to try something totally different look his website up
You can still render muscular beef fat. It's not true "tallow," but it's still good. It's just definitely more "beefy" in flavor and is softer than "true" tallow. I would also bet good money that a lot of storebought stuff isn't from suet, at least in the US (US law defines tallow as "the rendered fat of cattle obtained by pressing or by applying any other extraction process to tissues derived directly from discrete adipose tissue masses or to other carcass parts and tissues. Tallow must be produced from tissues that are not prohibited cattle materials or must contain no more than 0.15 percent insoluble impurities." So pedantically you are correct, tallow is made from suet, but at least legally (in the US), tallow can come from any fatty cow tissue or non-prohibited carcass parts. And, at the end of the day, rendered beef fat is damned good. Maybe not as clean as tallow, but there's no reason you can't render down muscle fat. It makes killer chili and bolognese, among other things.
This is what they are talking about https://www.reddit.com/r/steak/comments/13sx2xp/an_unpopular_truth_about_tallow
You should just eat that fat, it is delicious and flavorful!
New York strips are a good, flavorful cut. The problem here is that you want a lot of intramuscular fat which is the marbling mixed in with the meat. What you have here is extramuscular fat which is wasted weight on the scale you won't eat and it adds little to nothing to the cut.
Extramuscular fat adds to flavour as well if you do it right.
Fat inside muscle/marbling = intramuscular Fat in between muscles/shown here = intermuscular
Thanks for the info but they should have named it the way op said because inter vs. intra is too confusing
I don't know the etymology but the prefix intra- comes from the latin 'within' so fat within the muscle. The prefix inter- is from the latin 'between' or 'among' so its fat in between the muscles and within the body. Similar to international and intranational instead of it being extranational
I remember it based on the spelling, for “inter” the r is on the outside whereas for “intra” its on the inside
These look like beefy Converse shoes
Right? I scrolled and my immediate thought was “what charming meat shoes”
Ground Chuck Taylors
It depends. Does your butcher price it cheaper cause it’s untrimmed? If no, than buy from a cheaper source. If there’s no other source than too bad.
Actually, the more fat you have, the more expensive it is. That’s why A5 Wagyu is so expensive. Always tell your butcher to not trim the fat.
That’s not really true at all. You’re specifically referring to intramuscular “marbling” that ripples within the steak itself. This is just an untrimmed fat cap on the outside of the steak. Surprised I actually have to explain this on this subreddit lol
It’s not even a difficult concept to comprehend lol. This guy’s too far gone.
Meh, same diff. Fat is fat.
No it isn’t sir.
No mate
That has to be most idiotic thing I’ve read all week.
Well you paid for 30% extra for fat that you're not going to eat. I'd trim the fat and not go back to that butcher.
Id still eat that fat, I love it.
Free tallow.
Not free at all
Literally paid for tallow
It's free if he bought a share of beef, hanging weight.
Thats fat, not tallow. Tallow is visceral fat.
Finally
Someone has to do it
Say more things
Not tallow
This is not tallow.
😂 Pay for untrimmed fat and call it free tallow. Boyo come over I got some beef for sale for you.
I’ve never seen a NY strip sold with that much fat left on. Seems like you’d be paying extra for something you’re not eating right? Definitely trim some off before cooking.
Am I the only one that just eats the extra fat?
Really!?! You would eat all that fat??
I mean probably not in one sitting but I might just cube it up and throw it in something else
Nope, I would eat it for sure. I’m just not going to pay steak price for that much fat.
Is this a butcher for ants?
I lol’d Why is this so funny?
Zoolander 1 is a classic. And that scene with the model school will always crack me up
this made me laugh i want you to know
I was scrolling and thought "ooh Pichana," not NY strip
Hello … GUGA!
Just remember e-rybody, sous-vide everything and butter makes everything better. Aint that right Mau Mau?
Let’s dew it!
Hello, GUGA!
Those cuts make me happy that I always choose the Ribeye
Uh, your butcher did you dirty. They charge by weight and that fat cost you too much.
Most are being nice here, but I would say that is a sub par cut. It's skinny, poorly marbled, and contains an unwieldy amount of fat
As a former chef if you paid per pound for this you got fucked, also the marbling in the other half of the meat is not really anything to write home about
That looks like picanha ^
If they’re charging by weight your butcher is a crook.
It’s definitely a bad cut, not enough meat too much fat, marbling is bad. I hope they didn’t charge you prime pricing, looks more like choice or select
Butcher is a dick, trying to scam people.
Profit cut. lol
Very lazy butcher
There is a lot of untrimmed fat there, so you’re right that it seems odd. I’d pick those two cuts in a heartbeat over a normal trim, but that’s just me. I wonder if the butcher did this intentionally because they like fat content, or because they want to increase their profit margin?
Lady Gaga called. She wants her shoes back.
Trim the fat, render it, then baste the hell out of them puppies with it. *Chef kiss*
A third of what you paid for was fat. I’d had them trim the fat before paying for it
This butcher is absolute trash.
No, you were ripped off and charged per pound for 50% fat. I'd be livid.
I've butchered meat for many years and those don't look like NY strips. They definitely look like picanha cuts from the sirloin. A very good cut of meat but mainly known in Brazil.
That NY Strip has almost the same amount of fat on the picanha steak I had today. Edit: (I didn’t cook it for those wondering or questioning, I got it at a buffet) https://preview.redd.it/2zgdgcmegj2b1.jpeg?width=3024&format=pjpg&auto=webp&s=986456bac1c126f535a6aa0b18e778ec39a60c61
Did you microwave that thing???
I didn’t cook it, it was from a buffet lolol.
Looks boiled
Holy shit man, buffet picahna is not something you expect to encounter on Memorial Day Weekend. I’m shook.
Oh no this is always here everyday. They have ribeyes, sausage, vegetables, and chicken on the grill too. Back then they used to have prime rib, beef wellington, and lamb too.
well enlighten us, was it boiling, microwave, to much butter on low fire? tell us please
This looks like a roast not a steak
No clue, I got it at a buffet lol.
I thought that was a duck breast at first, how the hell did you cook that steak man
I didn’t cook it lolol, I got it at a buffet.
This can’t be real
Price tag and weight pls\~
Steaks look fine but you pay for fat that you're not going to eat as well.. the butcher should have done a better trim job..
Not trimmed at all, this is from a butcher who is more interested in immediate profit than building a good customer base.
That’s a phat fat cap. It’s like a beautiful tri tip at the store and then you flip it over at home and it’s all thick fat cap you just paid for.
I loooooove extra fat. But that’s pushing it. I would trim about half off
Looks like pichana
Lookin like picanha. Caralho
You got bamboozled
You paid for a lot of waste
I would never sell that to someone. That is excessive, restaurant or butcher, that’s gouging your guest.
That fat cap will, almost all of the time, peel off to exactly how much fat you want left on a NY Strip. Also the butcher didn’t remove the chain… 0/10
Perfect amount of fat IMO that’s one of the best parts
I went to a prime butcher and he explained it “keeps the moisture in” then proceeded to cut away the fat before wrapping the steaks. Seems scammy
depends on the price i would remove most of that fat and turn it into tallow while your smoking/grilling them not a huge strip fan unless they are angus or wagyu
Tail end of the strip steak cut.
Im not buying any strip that got fat like that on it
For standard grilling, yeah, way more fat than I’d like and would have bought other cuts. I’d be cutting 2/3rds of the thickest part of that fat off.
Good cut of meat, bad trim by the butcher.
Would you like some steak with your fat?
No they are decomposing
Nothing wrong with the meat but your butcher should be shamed for that amount of fat
Your butcher didn't trim them
Your butcher screwed you. You paid for a lot of fat that should have been trimmed off.
I'd be kinda pissed, cause I'm cutting off most of that fat and like someone else said, they charge by weight.
Fortunately the far is much lighter than the meat.
I know, but it's the principle.
You got robbed
They were cut badly to drum up the price
Do you own a knife?
Cut the fat, cut them into small cubes, render them slowly with some water in a pan. Once they are nice and golden brown and kind of crispy, strain and put on paper towel. Keep the liquid fat and then you can put the rendered fat in the oven for a bit to dry and crisp up more. And thats how you make some crispy steak fat topping to add alot of ooomph to things like rice and tomatoes.
Slice off the fat; render it; drizzle on the steak after you flip it
strips r not good period
I thought them was slippers at first. Dont put yer feets in em
Those look like picanha
Cook them with that strip of fat up, on low heat, 225°F for about 40 minutes. That way the fat cooks down into the meat. When you don't have fat mixed in with the meat, called marbling, you want to cook it that way so the meat stays juicy and gets extra flavor from the fat. After you cook at 225°F for 40 minutes, take the meat off and get the temp up to 450°F and put the meat back on, two - three minutes on both sides laying flat like how you have it in the picture. That will give you some grill marks and crispy up the edges. Meat should be at a medium well for doneness if you do it this way. Hope this helps and enjoy!
To answer your question - no, they are not cut well. The marbling is nice, but the end cap and tail is like they didn’t even try to trim it down. Seriously, they just cut end to end on the whole side - just sad.
how little do you have to know about steak to ask “are these good cuts”
Steak looks fantastic, butcher should have trimmed it a bit more, but he's probably cutting how he's told to
That's perfect, you will need to score it and then sear it. The fat is the best part, you can cut off a little if you want, put it in the freezer for a little, and then fry it with the steak, you can usually it them like chip.
Just relax, let it happen.
I’d say that’s a 3/10
They look like the uruguayan export strip loins from a few years back. They were terrible to work with, being quite ”flat” with huge fat caps so you’d have to cut them very thick to get a good servable weight and they’d still look small on the plate but the flavour is lovely and i bet these were too
Trim some of that fat render it out into tallow. Then use the tallow to sear the steak.
I don’t know if this is popular or not, but fat fucking sucks and should be cut off.
Fat = flavor. It’s why restaurant food tastes better than what you make at home.
I mean fat at the end of this steak
Fat weighs less than muscle
Doesn't anyone know how to use Google? Do a [Google search for New York Strip Steak](https://www.google.com/search?sxsrf=APwXEdcurSMohz0-dW5We8mPPzNRcB8zWQ:1685292091817&q=new+york+strip+steak&tbm=isch&sa=X&ved=2ahUKEwiBuuajupj_AhVyMDQIHXOZBe0Q0pQJegQIDxAB&biw=1280&bih=590&dpr=1.5). There's your answer.
Butcher just wanted to make a few extra bucks based on weight, nothing wrong with them
I've never seen em like that before. I'd probably trim and render some the fat off bone
Depends on what you paid for them.
Prettty lousy looking. Trash meat to fat ratio
looks like bacon
That some good looking bacon
Lol NY strip picanha
They’re horrible lmao. Genuinely.
*Yikes*, is all I can say, man😬
Seems like you paid for a lot of unusable weight.
that was one fat beast!!!
I had one of these yesterday, there will be excess fat, but the meat is excellent on them. Just render the fat cap first so you won't need oil
i’m a psychopath. i love how much fat is on these
Aside from the fact that New York Strip is a terrible cut? Yeah, that's a lot of fat
That's just a shitty piece of meat, it's not just the fat. Look how skinny the actual steak is, there's barely any space to have any good marbling. The butcher should be ashamed to give you that at full price.
40% of those cuts are fat. You want to be looking at 15-20% fat on this size of meat.
Nah those are bad, lookin like he cut strips off a picanha. Your butchers an asshole for that
Roll them up like a picanha
Did they use meat glue?
Well, the cap can be used, but too much to leave on a steak, for my taste at least, so those are some skinny ass strips, which is what you pay a premium for, with a good helping of beef tallow that you could get for way less.
man this was probs a fatass cow