Depends on the cut. As someone said, good marbling means you can trip it and retain flavor, otherwise leave it on while cooking and then trim while eating... just cause it's there doesn't mean you have to eat it.
i usually cut it out and put it in a ziplock bag with porterhouse bones and such which goes into the freezer until i feel unlazy and make a good beef stock
Originally posted by: xboxist
Fat/grizzle disgusts me. That's why I never bother ordering a steak from a restaraunt. Once I get done trimming it, I paid $20 for a 2 oz. cut.
I used to eat it, when I was a kid. Then one day it dawned on me it was kinda gross. Not to mention not really good for you. Now I trim every visible piece of fat there is.
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