u/Ok_Paramedic_5914

What do you guys think?

Also, the butcher cut those to my specified thickness (about 1.5 inch for the strip, 1.75 inch for the T-Bone/Porterhouse) and didn’t trim anything afterwards. In this case should I have trimmed anything myself?

I love the flavour of beef fat, probably would have made thallow with the trimmings instead of throwing it out.

Curious to hear you guy’s opinion.