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.

Yah it tends to be a pain in the but to remove but do remove it and just keep a steel handy(thats it you know how to use one)cause you can keep sharpening your knife on the fly and it hardly takes any time to get the knife nice and sharp again.

Lethal- excellent advice. Keep that steel handy as resharping will help.

Yeah it’s a tedious job but someone has to do it, or just chew away...

I trim into the meat somewhat. It seems like you are wasting meat but in reality it is very little. Don't try to separate the silver skin from the meat perfectly. Leave a little meat on the skin and make life easier.

I find that if you can put your meat in a freezer for about an hour before cutting, the silver stuff comes off much eaiser.

A good sharp filet knife and practice will make the job easier. I don't think there are any real "short-cuts" - - but I'm going to try the suggestion about the freezer

use a good filet knife, thats what i use and doesnt take too long if you have any pieces left on just grab it and pull it off, dont be afraid to lose a little meat. I dont mess with the ribs theres not enough meat worth putting in the time.

Oh man! I knew that one!
Yes, lay the steak out flat on a plate, let it get mostly frozen and then it is easy to cut and trim, because the meat does not move away from the force of cutting. Don't let it freeze solid though. GOOD TIP!