Here are the basic steps: • Trim your meat Start with whole cuts, carefully trimmed of any excess sinew A certain amount of fat is OK—even desirable—but make sure your ratio of fat to lean is on point I generally aim for around 20 percent fat to 80 percent lean, plus or minus to 10 percentage points, depending on the application • Slice your meat thin Use a sharp chef’s knife or carving knife to slice the meat into thin, thin slices Stack the slices, then cut them into thin strips Finally, rotate the strips 90 degrees and cut them into small pieces • Use a cleaver Once you have small pieces of meat, use a cleaver to reduce the pieces to the desired texture, using the weight of the cleaver to most of the work for you ... points, depending on the application • Slice your meat thin Use a sharp chef’s knife or carving knife to slice the meat into thin, thin slices Stack the slices, then cut them into thin strips Finally, rotate the. .. strips 90 degrees and cut them into small pieces • Use a cleaver Once you have small pieces of meat, use a cleaver to reduce the pieces to the desired texture, using the weight of the cleaver to most of the work for you...Here are the basic steps: • Trim your meat Start with whole cuts, carefully trimmed of any excess sinew