31.   Trim all fat from steak.

32.   Trim any fat from chicken with kitchen scissors.

33.   Trim excess fat if necessary.

34.   Trim fat and discard.

35.   Trim fat from chops.

36.   Trim fat from meat and skin from poultry and fish, because pesticide residues collect in them.

37.   Trim fat from meat.

38.   Trim fat from steak.

39.   Trim the fat from the tenderloin.

40.   Trim the fat off that steak.