By sandilands ; If you are making burger you don't want to take the silver skin off, thats why you make burger in the first place...... you take the toughest cuts and grind them into tiny bits to soften the meat b/c of sinew, its a waste of time to try and remove it b4 making gurger.
remind me to never eat burger at you cookouts.
when I grind mine burger,and I grind a bunch (the wife defroster the deep freeze last weekend and we still had a little over 150 lbs. of burger left).we always remove all the sliver skin and tendonds befor we grind it.
once you learn how to do it, you will be finished before you know it.after you remove the back straps,lay them silver side down,take a feliet knife and slice through the meat to the skin and slide the knife to the other end slowly and steady. just like felieting a fish.all in one motion.about 1 min. per side."REAL EASY" and makes you meat taste like meat, and not like cardboard.
thats the reason you want to do it your self,so you got good eats.
when we grind,we do it with the smallest plate we have and it "NEVER" get cloged , because theres nothing going through the plate except pure meat.