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Originally Posted by Chef JimmyJ View Post

Muscle groups are covered by thin connective tissue sheaths. You can see these as Seams between muscles. This connective tissue, made of collagen, is covered in fat on the portions next to the skin of the animal. We call this the Fat Cap. As you cook the meat the connective tissue cover, with a portion of the Bark, shrinks and exposes the muscle below. This is what you are seeing. Totally normal...JJ


Originally Posted by magnus View Post


Listen to his advice.  


Originally Posted by Four20 View Post

I'm sorry.


That color on a rib-eye is what I go for first. I'm gonna separate it as mine only.

Thank you all for the comments and advice. It came out delicious.