Behind the Counter
Knife Work at the Counter: How We Trim a Beef Roast
Silverskin, hard fat, and an uneven cap are the reasons roasts cook badly. Here is how we trim beef at the counter, step by step, and how to do it at home with a boning knife.
The Journal
Notes from the counter: how we buy, cut, season and rest meat, and the people who taught us.
Behind the Counter
Knife Work at the Counter: How We Trim a Beef Roast
Silverskin, hard fat, and an uneven cap are the reasons roasts cook badly. Here is how we trim beef at the counter, step by step, and how to do it at home with a boning knife.