Remove fat if necessary.
Cut meat into small strips. Place them into a large glass bowl and fill with water. Place the bowl in the fridge (bacteria growth control) for an hour or so. (It may stay in the fridge longer if necessary, with no problems.)
Remove bowl from the fridge. This is what the water looks like after 1 hour of soaking. The water is red with small fat and bone pieces floating. (Even though this cut of meat didn’t include bone, it must have been cut with the same, uncleaned, equipment used for bone-in cuts.)
Rinse meat under cold running water. Place meat into another large bowl. Fill the bowl with water and repeat the soaking step once more. Then rinse the meat one more time. Place into a strainer for excess water to drain, for about 10 minutes. Now the meat is ready to grind. (Or if you are soaking stakes then it’s ready to marinade. I like to marinade meat for about 8 hours before grilling, cooking or sautéing.)