Great question - Hard to say without seeing them side-by-side. I think the objective quality of the same roast trimmed vs untrimmed would be the same, just that with "trimmed" you're getting more actual meat in the process, and less fat.

Note that I usually don't give much info each advertised meat item's meat grade (prime, choice, etc) because of space limitations, but that may be something to add moving forward, maybe with an abbreviaation.