Tag: Meat trimming

Unlike fat, which melts down and adds flavor during cooking, gristle is made from elastin, a protein that remains tough and chewy no matter the heat. Understanding this key difference is essential for preparing perfectly tender and flavorful meat dishes.

According to seasoned chefs, leaving the fat cap on a New York strip can add immense flavor and moisture during cooking. So, do you cut the fat off a New York steak? The answer isn't a simple 'yes' or 'no' and depends heavily on your cooking method and desired outcome.