scalpals....
use them exclusively for cutting off the "silverskin,suet, cauls," whatever you decide to call the slick white membrane that covers the meat before I package it for the freezer. I make the cut of meat I want, then put it in the freezer for about an hour, or until the suet freezes and then I shave it off. I've taken deer to a processor that didn't do it before, and never again. Tastes great, but time consuming. Worth it for me and my family!