Why do people keep trimming the fat off ribeyes before cooking

I work in a small shop in Denver and I cannot count how many customers bring in prime ribeyes and ask me to trim all the fat off. It drives me nuts because that marbling and the fat cap is where the flavor comes from. Last week a guy asked me to cut off every bit of white and I had to bite my tongue. I get that some people want lean meat but paying 25 bucks a pound for a steak and then stripping the best part seems like a waste. I always point people to a sirloin or a round steak if they want lean and they look at me like I am speaking a different language. Has anyone else dealt with customers ruining expensive cuts for no reason

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lisa_jones213mo ago

My buddy works at a butcher shop in Austin and he had a lady ask him to trim a wagyu brisket down to basically no fat at all. He almost cried right there.

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