Re-read your post...

Do like Trailer said and cut off the silver skin (we call it sliver, he calls it blue..) before you cut the steaks. Silver skin is just that thin layer of bluish/silverish skin on the outside of the meat, but do not separate the muscles. Leave some of that fat in there to keep your steaks together, though they won't stay together as nice as beef. Afterall, how many totally fat-free sirloins and round steaks do you see at the butchers?