All the skin and fat must be removed from the top of the fillet, from one end to the other; then the rib bones are disengaged. The fat adhering to the side opposite the ribs is only partially removed. Then the sinewy skin covering the upper meat of the fillet must be removed in strips, proceeding by slipping the blade of the knife between the skin and the meat. This is a very simple process, yet it requires great precision. The upper part of a trimmed fillet must be smooth, not furrowed by hollows occasioned by wrong movements of the knife. The skin being removed, both extremities of the fillet are rounded. The fat inside of the rib is the only portion allowed to adhere to the meat. The larding of the meat is applied to its upper surface.