Fat

By Calia w on Mar 3, 2008 | Reply

eat it, its good!

By Blondie on Mar 5, 2008 | Reply

leave the fat on while cooking it adds flavour and moisture to the meat so it doesn’t dry out..
when you serve it let them cut if off themselves or eat it.. lots of people eat it cause it has so much flavour

By Common_Sense2 on Mar 7, 2008 | Reply

if its on the meat, have the butcher trim it off the top. if it’s in the center of it, then just don’t eat the fat. the fat is what makes it tender. try getting a roast with less marbeling, it will not be as tender, but it won’t have all the extra fat that you don’t want. actually, i love it and it’s the only cut of beef that i will buy.

By Steve G on Mar 9, 2008 | Reply

Leave the fat on, it is the flavoring for the beef, salt it heavy. In Prime Rib you are going t eat the “Eye” of the roast leaving the fat behind, the fat is a large component of the balance of flavor and moisture content

By Lin s on Mar 13, 2008 | Reply

Leave the fat on at least while cooking. It gives the meat flavor and keeps it moist. I love the fat, but if you are that health conscious then trim the fat after cooking.

By Charles B on Mar 14, 2008 | Reply

Leave the fat cap on. If it is really thick you can trim a little off but you should leave a significant amount on the roast. The fat does serve a purpose. During the cooking the fat will melt and naturally baste the roast providing both flavor and moisture. The fat that internal can either be eaten or just eat around it.

P.S. Try seasoning you rib roast with a generous amount of Montreal steak seasoning made by McCormick. It has a grteat flavor.

By doofuss on Mar 17, 2008 | Reply

You could take the roast out of the oven a few times during the cooking cycle,and “suck” the fat out of the pan with a baster, or you could just spoon the fat out. Just tilt the pan so the fat runs to one end. You can get a lot of it out this way.

The people can cut the remaining fat out from between the meat during the meal.

By jimmy t on Mar 17, 2008 | Reply

Like everyone is saying, leave the fat on while cooking. I just want to add that the fat shouild be on top so it can drip down into the meat as it melts. I, personally don’t like rib roast because of the fat but that’s how it is supposed to be.
Enjoy

By wineduchess on Mar 18, 2008 | Reply

There are different grades of meat:

USDA Prime - lots of marbling - fat covering
USDA Choice - less marbling - thin fat covering
USDA Select - leaner than above
USDA Standard - sold as brand name meat
USDA Commercial - ” ” ” ” ” ”
USDA Utility - )
USDA Cutter- )- used in ground beef, weiners
USDA Canner- )

…
USDA Prime: Prime grade beef is the ultimate in
tenderness, juiciness, and flavor. It has abundant
marbling - flecks of fat within the lean - which
enhances both flavor and juiciness. Prime roasts and
steaks are unexcelled for dry-heat cooking (roasting
and broiling).

USDA Choice: Choice grade beef has less marbling
than Prime, but is of very high quality. Choice roasts
and steaks from the loin and rib will be very tender,
juicy, and flavorful and are, like Prime, suited to dryheat
cooking. Many of the less tender cuts, such as
those from the rump, round, and blade chuck, can also
be cooked with dry heat.

USDA Select: Select grade beef is very uniform in
quality and somewhat leaner than the higher grades. It
is fairly tender, but, because it has less marbling, it
may lack some of the juiciness and flavor of the
higher grades. Only the tender cuts should be cooked
with dry heat. Other cuts should be marinated before
cooking or cooked with moisture to obtain maximum
tenderness and flavor.

Hope this answers your question - your decision as to the quality of beef you desire.

By the way, the fat is full of cholesterol, so eat prudently.