Trim
Knife work & mechanical
Cutting and shaping without heat.
01At a glance
CategoryKnife work & mechanical
Taste impactNeutral
Texture—
02How to do it
- 1Identify what to remove — fat, silverskin, fibrous ends, bruised parts.
- 2Use a sharp knife angled just under the silverskin or fat.
- 3Remove it cleanly without cutting into the good flesh.
- 4Square off ragged edges for even cooking.
03Doneness & pitfalls
Doneness cues
- Only the clean, usable portion remains; uneven bits squared off.
Common mistakes
- Trimming too aggressively wastes good food.
- Leaving silverskin makes meat curl and toughen.
- A dull knife tears and removes too much.