Despite extensive trimming by the butcher, a cook invariably has to trim meat further before cooking it.
- For sautéing and stewing: meat should be as lean as possible. Using a sharp knife, cut the fat from the surface of the meat.
- Cut out the sinew, sliding the point of the knife underneath to loosen it then cutting it away.
- Cut out the tough connective tissue (silverskin). If stewing meat, this can be left as it will dissolve during cooking.
- To prepare the meat, first pull apart muscles that are loosely connected with tissue, then cut the meat, across the grain, into 1 ½ in/4 cm cubes.