Limited Edition Collector Blades
How to Remove Silver Skin (Tenderloin, Ribs & Venison)
How do you remove silver skin? Slide the tip of a thin, flexible boning knife under one end of the silver skin, grab that tab, and cut along it with the blade angled slightly up toward the membrane so you take as little meat as possible. A 6" boning knife is ideal: the Dalstrong Gladiator Series 6" Boning Knife ($69) is German X50CrMoV15 at 54–56 HRC with a 16–18° edge. For a finer, sharper edge, the Shogun Series 6" Boning Knife ($119) has an 8–12° edge.
Silver skin is a thin, shiny membrane of connective tissue on cuts like pork tenderloin, beef tenderloin, back ribs and venison backstrap. Unlike fat, it doesn't melt when cooked; it tightens and turns chewy, so trim it off.
Where you'll find silver skin
| Cut | Where it is | Remove? |
|---|---|---|
| Pork tenderloin | A strip along the top | Yes |
| Beef tenderloin | Along the top and the chain | Yes |
| Pork back ribs | The membrane on the bone side | Yes; peel it with a paper towel |
| Venison backstrap | Covers most of the outside | Yes |
| Brisket | Patches on the flat | Trim the thick patches |
Step by step
- Pat the meat dry so it doesn't slide.
- Find an edge. Slip the knife tip under the silver skin about an inch from one end.
- Make a tab. Cut toward the near end to free a short flap.
- Hold the tab tight with a paper towel.
- Cut away from you, with the edge angled slightly up into the membrane and the blade flat against it, while you pull the tab back.
- Repeat in strips until it's all gone.
Ribs: peel, don't cut
On the bone side of a rack, slide a butter knife or the tip of your boning knife under the membrane at one end, lift it, grab it with a paper towel and pull the whole sheet off.
Why a boning knife works best
A narrow blade follows the curve of the meat; a sharp edge slices the membrane without tearing. A wide chef's knife takes off too much meat with it. Hone before you start; connective tissue dulls an edge quickly. A ceramic honing rod ($79) keeps it sharp.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Tough enough for long trimming sessions.
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Very sharp for clean, thin cuts.
Related: best knives for deer processing and how to buy a boning knife.
FAQ
How do you remove silver skin?
Slide a thin boning knife under the silver skin, make a tab, hold it tight and cut along it with the blade angled slightly up. The Dalstrong Gladiator Series 6" Boning Knife ($69) is made for this.
Do you have to remove silver skin?
It's best to. Silver skin doesn't melt when cooked; it shrinks and turns chewy, and can make the meat curl.
Is silver skin the same as fat?
No. It's connective tissue. Fat renders during cooking; silver skin doesn't.
What is the best knife for removing silver skin?
A 6-inch boning knife with a narrow blade and a very sharp edge.
