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How to Trim Tenderloin to Remove Silverskin


To trim some cuts of meat, like tenderloin, you’ll need to remove any loose fat and the silverskin. The silverskin is a thin connective tissue that shrinks when heated. It can cause the meat to curl, but more importantly, it’s tough and makes the meat chewy. To remove it, get underneath it with the knife tip and cut a “flap.” Grip the flap, then shave the silverskin away from the meat. Try to get as much of it off as you can.

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