Trimming the fat. We all know that the fat is something a good steak desperately needs. The fat is where the flavor is, and a good, heavily-marbled steak is naturally juicy, a better piece of delicious, delicious steak when cooked properly (The answer here is rare to medium-rare. Period.) A hamburger with a certain amount of fat is a naturally better-tasting hamburger, especially when perfectly cooked (the answer is medium-rare to medium. Period.)
A good story is the meat.