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What works for me is to steak out the full sub-primal . That way you can then see how much or how little you want to trim off each individual steak. Otherwise if you were to trim the full sub-primal horizontally then on part of the meat won’t have as much fat cap as the other and that means you are wasting delicious aged beef. It takes a little practice, but worth the effort.
As for the amount to trim I try to just “skim” the surface to remove that outer hard part. Thing is the brown meat is your best tasting of the aging and when grilled it along with any fat becomes rich and buttery.