There is a secret. You can age the meat in the fridge by letting it thaw out slowly and leaving it in the fridge for 2 or 3 days. When the blood starts leaching out, the enzymes have done their job on the cells of the meat ,making the meat more flavorful and tender. At the same time the silverskin also weakens and comes off the meat much more easily.

great tips fellas!

using a SHARP knife makes a BIG difference!!

Here's the big secret - Practice!

I got my brother a video on deer processing. Nothing new, but, you get to see how an experienced butcher uses a knife. Lots of tricks.

I cut the hams into steaks and freeze them. When I'm ready to eat, I cut the sinew crap off while it is still froze with a filet knife.

Ditto to farmcntry. I believe it does no harm while frozen and if any, it prevents freezer burn to one less cut area of meat left exposed. After being frozen it seems you don't even need a knife to pull it off. (I use a boning knife myself to remove it .) You don't need much blade.

I lay mine out and use my fliet knife to cut it off.I use my fish board with the clamp on it to hold the strip and do it like a fish.
I have never had a problem since I started doinig it this way.I remove it all befor I vacume it.

I stopped by the meat prosesing store one time to get some fat and they were cutting into steaks and then trying to cut the silver skin off.I showed the lady the way I did it and she called the meat cutter and I showed him.they were in awe at how easy it was.

they gave me all the fat I needed after that.