How to Trim Beef
Why should you trim your beef before cooking it? Let's find out more!
Trimming removes excess external fat, keeping your dish more lean and healthy. Always ensure you leave some fat behind to keep your meat juicy and full of flavour.
Standing Rib Roast
Remove excess fat around the bones, slicing them off cleanly with a sharp knife. Trim off the external fat on top of the rib roast, and finish off with the sides.
Striploin
Peel back the outer layer of external fat. Shave to remove, by slicing across gently.
Cube Roll
Remove outer layer of external fat. Shave away remaining fat. Cut off excess fat from the side.
Sirloin Steak
Cut off single layer of external fat, keeping a thin layer. A thick layer of fat on the outside tends to make steaks curl up and more difficult to cook evenly. Fat also cooks more quickly and could burn when grilling at high heat, rendering a bitter steak.