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Silver skin is a butchery term referring to a type of connective tissue found in most animals. Its name is very descriptive: to find the silver skin you need only look for a thin membrane with a silvery sheen. Though you probably won’t find much on steaks and chops, larger cuts (like tenderloins, kurobuta pork shoulders, and leg of lamb) are likely to have some still attached. Where it shows up depends on the type of meat and cut you’re working with, but it should always be removed as much as possible.
Why is it important to remove silver skin?
Unlike other connective tissue like collagen (which dissolves into gelatin, imparting flavor and better “mouth feel”), silver skin does not break down when cooked. As the protein in your meat coagulates, it contracts, pulling the silver skin with it. The silverskin becomes extremely tough and unpleasantly chewy. Silver skin is usually easier to remove prior to cooking, and taking it off will result in a far more pleasant eating experience.
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