Yeah I definitely agree there. I like crispy fat, but not gummy/chewy.
If you’re willing to take all the fat off the outer surface, which I’ve been doing to get more surface area for salt, on the long bone end of things (this is a photo from one of the other roasts), you can get a lot of that fat out.
Up near the top of the photo, I could have gotten all of that fat out, but it tends to make a “flappy tongue” out of that bit of the cap muscle. Also, the longer bone steaks tend to have a thinner line of fat where meat hits bone.
