Trimming Steaks

By Derrick Riches, About.com Guide

Now it's time to deal with that strip of fat. Though thin, it is still strong and prone to shrinking much faster than the meat. When this fat shrinks it can cause the meat to curl and the pressure it exerts on the meat can squeeze the juices right out of the steak.

Stand the steak up on the fat free side and use your knife to cut through the fat strip right up to the meat, but not into the meat. Make one of these cuts every inch along the fat strip. As the fat now shrinks it won't have anything to hold onto to curl the steak.

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• Inspecting the Steak - Trimming Steaks
• Reducing the Fat
• Steak Trimmed
• Cutting the Fat

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