STEP 2: START TRIMMING Trim off the outer fat layers The goal is to remove as little meat as possible, so work in thin slivers, going deeper and deeper, and then stopping as soon as the meat and fat look fresh If the meat is a little slippery, use a clean kitchen towel to get a better grip STEP 3: ALMOST THERE! Keep trimming the outer surfaces until only clean white fat and red meat are showing Follow up by trimming the driedout layer from the cut surfaces You may need to fiddle around a bit to get the meat off the bones there, depending on how the beef was butchered ...STEP 3: ALMOST THERE! Keep trimming the outer surfaces until only clean white fat and red meat are showing Follow up by trimming the driedout layer from the cut surfaces You may need to fiddle... Follow up by trimming the driedout layer from the cut surfaces You may need to fiddle around a bit to get the meat off the bones there, depending on how the beef was butchered