Me too.

However if you must hot bone or process the animal before you get let rigor do it's thing (aka hang for a day or so), then make your cuts, package and trim prior to cooking. Silver skin will not taint the meat like fat so the benefit comes in the eating side and as long as this done it makes no difference to the quality. The other option is take a thin layer off the cuts prior to packaging if your the type who doesn't like dealing with it before cooking!