u/trollmaestro42069

I carpool with my buddy to work and he brought me along to Costco. I sifted through a few and chose these. He said they'd be chewy and too fatty. he said those big veins of fat aren't marbling rather just excessive chewy fat. He said it with so much conviction it made me question my choice. Was I wrong to choose these striploins?

I'll be cooking 2 tonight on the grill or in cast-iron and sous-vide the other 2 and freeze for later. Should I trim any of the fat cap for either of those cooking methods?

Part of me thinks I chose the best of the few I looked at, please correct me if I was wrong.