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Raw beef is notoriously difficult to cut. However, you can alleviate some of the strain by placing the beef in the freezer. Partially freezing beef firms up the meat, making it easier to work with. Put your meat in the freezer for 30 minutes to an hour. The extra time you put into preparing it will make the cutting process that much easier for you. One thing about cutting beef while raw is that you're able to cut off potentially unwanted parts (like muscle and fat) without their flavour sinking into the rest of the cut during the cooking process. Slide your knife under the surface fat and take it off in a smooth motion. Take care not to go too deep with your cuts. Getting too aggressive with your fat trimming will result in the loss of good meat. Membrane is a fine film over parts of some cuts, and can be peeled off with your hands. Consider leaving some of the fat on your cut. Even if you want to keep your beef lean, a bit of fat will keep your cut of beef juicy. If you haven't yet cooked your beef, it's all the more important that you make your cuts consistent. If you're cutting pieces of different sizes, they'll cook at different rates. This will run the risk of undercooking (or overcooking!) parts of your beef. It helps to mark your cuts beforehand. Because consistent size is so important with pre-cooked cutting, you should get the measurements done before you set a knife to your beef. Setting your beef on a cutting board, cut down in a smooth, downward motion, much as you would with cutting cooked beef. Although raw beef is generally harder to cut, pre-freezing it partially helps ease some of the difficulty. If you plan on cutting the beef before cooking it, only cut it if you're planning on cooking immediately after. Slicing in advance will increase oxidation and make the meat taste off. Raw beef carries lots of bacteria with it. Whenever you're handling raw meat, it is strongly recommended you wash your hands thoroughly afterwards. Lather your hands with anti-bacterial soap under hot water for at least 30 seconds. Dry your hands off with a towel afterwards.
Partially freeze your beef. Trim off the fat. Take extra care to make your cuts consistent. Cut in slow, smooth strokes. Cook your beef as soon as possible. Wash your hands vigorously after cutting.