WMAn
Well-Known Member
Give me some tips on trimming fat and silver skin from a venison roast. Here are pics of the roast I am working with:
Trimming a Roast
- Thread starter WMAn
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SES
Well-Known Member
Good sharp filet knife. No real trick to it that I know of. You definately want to get every bit of fat and silver skin off of the roast though.
JimFromTN
Well-Known Member
Make sure the knife has a sharpe point to poke into silver skin. Try to do it like you would fillet a fish as far as running down the skin. The skin is fairly tough so you can angle the blade towards the skin. If you do it right you can remove the skin without loosing too much meat.
I have found that using the back edge of a knife works well, a sharp knife tends to cut down into the meat or through the silver skin. I just poke through where silver skin begins filet enough of the silverskin to get a grip, then turn the knife around and pull, using the back edge of the knife to keep pressure on the meat itself.
FULLDRAWXX75
Well-Known Member
I had found over the yrs. that the best knife for trimming meat is a dollar store paring knife with a short/flexible 3.5-4" blade
The most important think is sharp, sharp, sharp. I start at one edge of the silver skin and run the edge of the blade along it at the contact location to the meat while pulling it back with the other hand, sort of like skinning the hide off the deer. You will get the jest once you start. Don't use the point, it will only puncture the silver skin and tear it.
FDXX75
This sounds like the making of a DIY video is in order the next time I cut up a deer.
The most important think is sharp, sharp, sharp. I start at one edge of the silver skin and run the edge of the blade along it at the contact location to the meat while pulling it back with the other hand, sort of like skinning the hide off the deer. You will get the jest once you start. Don't use the point, it will only puncture the silver skin and tear it.
FDXX75
This sounds like the making of a DIY video is in order the next time I cut up a deer.
WMAn
Well-Known Member
Trimming my roast didn't go so well. I had no trouble removing the silver skin, but as I went the roast "broke down" into a series of smaller muscles all covered in silver skin. I think the processor I used is the problem. I took what was probably a 140 lb field-dressed deer and requested roasts. I got two four pound roasts. It appears they gave me what they didn't want to trim for burger or turn into steak. DIY processing is going to be a must next year!
FULLDRAWXX75
Well-Known Member
WMAn said:
Upon a closer look, that piece of meat looks like the upper hind quarter cut down the bone and removed from the hip bone, looks like they cut straight through the steaks and gave you one big chunk of meat. I would be more than displeased if that was my meat.
And if all you got back was 2-4lb roasts from a 140lb deer, you got taken to the cleaners from your processor.
FDXX75
BirdDog123
Well-Known Member
I feel your pain. I got shafted by my processor too.. going to buy a meat grinder for next year.
That sounds good.Poser said:
