<BLOCKQUOTE id=quote<font size=1 face='Verdana, Arial, Helvetica' id=quote>quote:<hr height=1 noshade id=quote>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.<hr height=1 noshade id=quote></BLOCKQUOTE id=quote></font id=quote><font face='Verdana, Arial, Helvetica' size=2 id=quote>

Like TrapperDave said, use a fillet knife or the knife your processing with.

In your case, you already have it in the freezer. I would remove a package of meat and place it in the refrigerator on a plate with a paper towel for a few days to allow it to further break down. When your ready to cook it, just remove the membrane before you put the meat in the pan. Don't worry about losing a little bit of meat in favor of getting a nice clean piece.

Some people actually prefer leaving the membranes and just getting the meat into the freezer like you did. Others prefer to remove the membranes and get nice clean pieces into the freezer from the start. Either way works fine. I try to do quick cleanups of the membranes while processing the meat but always wind up with some membrane left.

-Mike