So I personally love a good, well cooked slab of fat with my steak. I've only recently learned that there are people who won't eat the fat, and others who just don't care much about it but will eat what's there.My question: When cooking steak for a group, what's the best fat approach? If it's a small group, should I ask fat preferences or just assume no fat so I don't disgust them with the question?Trim off and save the fat for a different mealTrim fat down to roughly a 1/8 inch or up to a 1/4 inch? (3.2 mm and 6.4 mm respectively)Just leave all the fat and have them work around?In clarification, the is about the dense fat around the exterior. I don't think the marbled meats will offend anyone, but correct me if I'm wrong. via /r/steak https://ift.tt/2IQx5gt
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