Am I the only one who thinks trimming silverskin should get more respect in the trade?

Angela Rivera · 2026-10-25T11:35:03.573147+00:00

Last week a young guy at the shop in Eugene told me I was "wasting time" pulling silverskin off a tenderloin by hand instead of just ripping it and moving on. I told him I'd rather lose 90 seconds per loin than have every customer chew through a rubber band on a $28 cut, and he just shrugged. Does the fast-and-loose crowd actually taste their own work, or do they just never cook what they trim?

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Am I the only one who thinks trimming silverskin should get more respect in the trade? | Butchers - Free To Speak