Most of you that butcher your own deer know to remove as much fat and silverskin as possible. The fat isn't too hard to remove, but that silverskin is a pain in the butt. It quickly dulls knives and clogs up grinders if you try to run it through them -- when it does go through, it leaves tough spots in the burger.

The worse offending part is that along the ribs. My wife says to just leave that, but I hate to waste anything.