Quote Originally Posted by BPTactical View Post
Depends on the fat. I leave 1/4" to 3/8" of the fat cap on but I trim away any excess and I make sure to cut all of the hard, yellow fat off. It doesn't render down and ya just trash it anyway.

This cut was marbled really nice, came from Tymkovich on 70th & Washington.
Eureka-that's the place I've been trying to remember !!

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