How to prepare Scotch Beef rump heart into centre cut Scotch Beef steaks

Let's look at the centre cut or the rump heart, solid little piece it’s still got some of the natural fats on but we just need to clean the primal up at this stage, remove that thick silver gristle where we run along to remove the Bistro fillets along the side, again choosing the tip of the knife to work behind this silver so we're not damaging the underlying muscle just making sure that we move the excess as these gristles go hard during cooking, so taking that off there and the other side here, silver gristles