I’m gonna take this gristle off the top, off the side. Now, these aren’t gonna be big pieces by any means, but the pieces that are here, I guarantee, are gonna be incredible. And maybe some of you have guessed by now what I’m gonna cut out of this. Now, we wanna just follow that seam. The seam right in the middle. Follow that seam all the way out. Just like that. There’s one. And then use the fish fillet method. On this side. There you have two beautiful little pieces that just happened to be deer flat iron steaks.