I am running into the same problem. When they cut the rack off for me, they put in the freezer until the meat was ready for pickup. I usually just put the skull plate in boiling water and everything comes off fairly easily, I am stuck on 3 days of working on this one I got this year now. I have all the hide off and most of the meat, but I am left w/ the thin white membrane that I am having a heck of a time getting off. Does anyone have any suggestions?? I have heard to use salt, but I don't know.. Helpppppp!!!