So I was trimming a strip-loin roast (where you get NY strips from) to cook as a whole roast and serve as sliced roast beef.
I removed the entire fat cap on top of the roast because I wanted to pre-season/salt overnight. There is a layer of silver skin under that fat which I also trimmed off, but I got to thinking about my NY Strip steaks, and they often include some of that fat which I'm about 99% sure I've eaten plenty of. So that means I ate silverskin and didn't even realize it.
Thoughts?
I removed the entire fat cap on top of the roast because I wanted to pre-season/salt overnight. There is a layer of silver skin under that fat which I also trimmed off, but I got to thinking about my NY Strip steaks, and they often include some of that fat which I'm about 99% sure I've eaten plenty of. So that means I ate silverskin and didn't even realize it.
Thoughts?