The Correct Way To Cutting Fat Off Of Meat, According To Andrew Zimmern
If you ever find yourself trimming the fat off of enough wagyu beef to serve 20 people, like Andrew Zimmern – okay, fine, even if you're just trimming fat off of a pot roast that doesn't cost more than a month of your rent, there's a way to do it right.
What to know what you're handling meat
Ditch that knife block full of knives of every shape and size – that's so very 80s ranch-kitchen of you (via Apartment Therapy). LaFrieda says, and many seasoned chefs will tell you, you don't need more than a few knives, and maybe even just one. LaFrieda opts for the vaguely murder-y cimeter (look it up), which is a large curved blade that can slice through meat without getting the point stuck. The second is a simple boning knife – perfect for tricky small cuts and yes, trimming fat, as Zimmern demonstrated. A few how-tos on YouTube later, and you'll be good to go for safe, clean butchery at home.
