is there an easy way to git this off of the meat its the only part of butchering i cant stand

A really really sharp knife

Honestly, I think it's the hardest part about butchering your own deer. We usually use long, thin bladed knives for that portion of things. The flexibility in the blade can help when trying to clean the silver skin off.

Its just one of those things you just get the hang of, kind of like filleting. I also dont like the silver and remove what i can. On some cut of meats i find it is better to leave some on, and after you thaw it for awhile it seems easier to take it off when it is in the thaw state.

Man I tell you what, I arrowed 3 deer in 10 days last year...needless to say I was quartering the last deer and worried about all the fine details later. I was worn out. Just got em in the freezer. Sharp sharp blades are the key.

THANKS FOR THE IN PUT

A good sharp fillet knife.

X2. They work great. I'm a meat cutter for Costco and I use boning knives. Do it while the meat is still a little on the stiff side

Right on. My dad used to leave it on some cuts when he put them in the freezerand cut it off before use. I think it was to protect from freezer burn and it might even come off easier when its stiff.

Your right on the money with saving on freezer burn. Sliverskin doesn't effect the meat until your eatin it. If you do have freezer burn on the meat...... your cutting it off before eating anyways. You won't lose any meat.