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Beef rib prep and cooking help

So here is a picture of what I was talking about. This set Isn’t as bad as what some others have been. It’s not the marbling I’m worried with. It the thick strips of fat between the meat. As you can see in the one picture I wasn’t done yet, but I trim off all the fat on the top layer.

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I trim the fat away after it cooks.

It helps keep the meat moist, adds flavor (that's the big deal about marbeling) and it will separate a lot easier from the cooked meat.

I might trim some of the fat cap from a brisket, but generally fat and bones are a positive on beef. You don't have to eat, but it sure makes the meat taste richer (umami).
 
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