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DAE trim silverskin wet instead of dry? A butcher in Kansas City changed my mind
Twelve years I've trimmed silver skin dry. Always figured wet meat just slides around and you lose control of the blade. Last month I drove out to a shop in Kansas City to watch an old timer break down a whole beef loin, and he kept a spray bottle of cold water right on the block. Every few cuts he'd mist the silver skin before sliding his knife under it. That stuff peeled off in long clean strips, not the ragged chunks I usually get. He told me cold meat holds its shape better than warm meat, so the blade follows the membrane instead of tearing it. I tried it on two loins back at my shop and my yield went up enough to notice on the trim pile. So yeah, I was wrong about wet trimming. Anyone else mist their cuts before trimming, or do you all still run it dry?
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mitchell.terry6d ago
The "spray bottle of cold water right on the block" part got me because I do the exact same thing now, except I keep mine in a little cooler with ice so it stays near freezing. What sold me was trimming a couple of pork tenderloins side by side, and the wet one gave me way less waste. I also pat the cut dry with a paper towel after so it still takes a good sear. Cold silver skin just cuts cleaner, no two ways about it.
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