Just realized I was boning ribeyes the wrong way for a year

So I've been cutting ribeyes for my shop for about 14 months now. Every Friday I'd trim the cap off and tie it back on, thought that was the standard way. Then last week a chef comes in and watches me do one, asks why I cut against the grain on the cap before tying. I said that's how my old boss taught me. He just laughed and showed me to leave the cap attached and cut across the whole steak at an angle. Took me 3 tries to get it right but the marbling looks way better now, no more mangled ends. Anyone else have a boss pass down a habit that turned out to be backwards?

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1 Comment

hunt.nora17d ago

Idk, cutting against the grain on the cap sounds right to me, maybe your old boss wasn't wrong.