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Realized after 2 years of butchering that I was trimming silver skin all wrong
Watched a video from a guy in Portland last week who showed me you’re supposed to go under it, not over, and now my flank steaks actually look clean for the first time ever - anyone else have a moment like that where you felt dumb for years?
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parker_bell1mo ago
Tell me though, does the technique change if you're dealing with a wet-aged versus dry-aged piece of meat? I've noticed the silver skin on my dry-aged cuts seems to peel off way easier, maybe because of the moisture loss, but I don't know if I'm just getting lucky.
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