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The question of whether to trim fat is like politics. Kinda like the question of cooking fat side up - or fat side down. You will find so many answers which don't agree.
Personally - I take as much fat off as I can get off and cook fat side down. Theory I have - exterior fat does not "soak" into the meat - it drains off. It is the fat on the inside that matters.
I think you will find universal agreement on trimming the hard fat, it needs to go.
Take an approach and try it - then adjust. Long as you cook it till its done - the fat question is a 10% question.
Just my thought.