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A white and silvery colored connective tissue attached to various pieces of meat. Generally, the silverskin will be noticeable on ribs and tenderloins of beef, lamb and pork so it is a common practice to remove this part from the meat since it does not add any benefit to the cooking or eating of the meat.

To remove the silverskin, use a sharp bladed knife such as a boning knife and begin by inserting the tip of the knife up under the silverskin approximately 1/2 inch from the edge or end of the meat where the silverskin ends or begins. This procedure is suggested in order to keep both ends of the entire length of silverskin attached to the meat as it is being trimmed away and before it is fully detached. Then with a cutting motion, angle the blade a little upward as the knife begins to move along the base of the meat, cutting between the silverskin and the meat. Hold onto the detached silverskin as it is cut to keep it tight so tension exists to make the cut between the meat and the silverskin as cleanly as possible. Keep cutting all the way down the length of the silverskin until it is removed from one end. Then reverse the direction of the cut and remove the skin where the cutting began and where the skin remained attached to the other end of the meat.

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