i know there is another topic on butchering but this one is a little different.
For those of you that have processed your own meat. How do you get rid of that thin membrane that covers the meat between the muscles? Or do you. Ive already made all my cuts and its in the freezer. I have one more tag and would like to do a little bit better job on the next one if I decide not to take it to the butcher.

thanks for your help

Chuck