Silverskin on meat?
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What Guys Said 2
Yeah, silver skin is definitely on beef and lamb. The stuff is pretty tough to chew so that's why you typically cut it off. You'll get it on any cut of meat that does significant work so it'll be on your shanks, shoulders, and briskets as well.
The thing is, if you're going to cook your meat at a low heat for a long time, I find that the silver skin doesn't bother me at all. In fact, people take it off their pork ribs but I actually appreciate the texture contrast when I pull a piece of it off my BBQ ribs. But then again, everyone seems to recommend that you cut it off so maybe I'm just part rabid dog.
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Silver skin is basicially a fatty sinewy layer on any kind of meat
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