Butchering a Strip Loin
![Technique Course1C1 1Detail](https://content-images.weber.com/legacy-technique-images/technique_course1c1/technique_course1c1_1detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
Buying a whole strip loin is a great way to save money on strip steaks.
![Technique Course1C1 2Detail](https://content-images.weber.com/legacy-technique-images/technique_course1c1/technique_course1c1_2detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
You'll need to trim away most of the thick "fat cap" on the top side.
![Technique Course1C1 3Detail](https://content-images.weber.com/legacy-technique-images/technique_course1c1/technique_course1c1_3detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
Next, remove the long section of scraggy meat and fat on the thinnest edge.
![Technique Course1C1 4Detail](https://content-images.weber.com/legacy-technique-images/technique_course1c1/technique_course1c1_4detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 4:
Cutting the loin yourself allows you to make the steaks just the right thickness.
![Technique Course1C1 5Detail](https://content-images.weber.com/legacy-technique-images/technique_course1c1/technique_course1c1_5detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 5:
After cutting the steaks, go back and trim the fat around the outer edges to about [conversion imperial="¼ inch" metric="6 millimeters"].
![Technique Course1C1 6Detail](https://content-images.weber.com/legacy-technique-images/technique_course1c1/technique_course1c1_6detail.png?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 6:
Grill some of the steaks now and freeze the remaining ones for another day.
Related Skills
![Trimming a Strip Steak](https://content-images.weber.com/legacy-technique-images/technique_images/technique_course1c2.jpg?fit=crop&crop=focalpoint&w=400&h=250&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
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Trimming a Strip Steak![Preparing Strip Steaks](https://content-images.weber.com/legacy-technique-images/technique_images/technique_course1c3.jpg?fit=crop&crop=focalpoint&w=400&h=250&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
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Mastering Red Meat
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Preparing Skirt Steak![Preparing Flat Iron Steaks](https://content-images.weber.com/legacy-technique-images/technique_images/technique_course1c6.jpg?fit=crop&crop=focalpoint&w=400&h=250&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)