How to Trim Beef
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Knowing how to Trim Beef, turns less expensive cuts of beef into more expensive cuts! Assess your own skills. A bit of knife work could yield significant savings.

For example, to convert a relatively inexpensive Arm Pot Roast into relatively more valuable Swiss Steaks, consider the cut, then using the tip of your knife and remove the Round Arm Bone.

Another example, also from the beef chuck, is to purchase a whole Blade Chuck Pot Roast. Remove the slender Blade Bone & blockier Chine Bone to yield a Flat Iron Steak, a Rib Eye Steak, and meat for stewing or making Beef Stroganoff.

When considering doing your own trimming, Smart Kitchen recommends:

1.  Evaluate the piece of beef. Where is it from? What flavor and/or texture should you expect from it? How will it be cooked? How will it be presented? How does the meat sit on the bone? Are you dealing with a few bones or many? Does the meat grain have a noticeable direction?

2. Find the bone or bones. Feel for them, or it, with your fingers. Find and identify the connective tissue or seam, holding the portions of meat together. The seam, can be like your dotted line to follow as you cut.

3. Follow along the seams or bones as you work on portioning the cut of meat. Think of them as your pattern or guide.

4. Always use just the tip of your boning knife to minimize any mistakes.

5. If there is a bone involved, always keep your knife at a slight angle (5-10 degrees) relative to the bone.








Culinary Uses

Portion Size



Nutritional Value


Gluten Free

Low Fat

Low Calorie