How to Remove Silverskin From Beef & Pork

Because it’s tough, chewy, and doesn’t melt during cooking like fat does, silverskin must be removed before cooking. If left on the meat, it will shrink and twist, turning the tenderloin into a meat “corkscrew.” The process of removing silverskin isn’t as difficult as you might think — all you need is a sharp, narrow-bladed knife.

Start by removing as much fat as possible from the tenderloin, simply pulling it off with your fingers (it will come off easily). Below this thin layer of fat lies the silverskin. It’s easy to locate — it looks a lot like packing tape. To remove, slip the blade just under the silverskin, making a “tab” to hold on to. Then, holding the tab taut with one hand, run the blade of the knife under the membrane, keeping it angled away from the meat. Try to take off only silverskin, leaving the meat behind.