Well allow me to offer the Manhattan Filet..a New York Strip..you cut out almost like the eye get rid of the nerves, and connective tissue and excess fat..you are left with a very tasty piece of meat that is almost like a filet mignon ...and not too small either...the rest I usually mince up and add it to lentils or rice or steak sandwich or omelet...and the fat i mince and render it ..so i have fat to cook my steak and of course my pan is hot...i am left with tiny crispy rinds...i add a lil salt,,,,eat a few or give them to my dog