Life hack: when butchering and grinding red (especially venison & other large game) meat, remove as much blue as possible. It dulls the shit out of your grinder blades.
Plus if you smoke or cure blue, it ends up being tough as nails. Hard to chew and hard to pass.
Yes essentially, just a different color and type of membrane. It's the sinew & membrane meat that is usually on the outside of each individual part of a muscle.
E.g. Venison tenderloin will have blue slick meat on two of three sides (top side is tallow, or silver like you mentioned). You would want to fillet away the blue, it's usually super thin, less than 1cm. Requires a super sharp blade or you'll just keep rolling and slipping as you try to cut it away which is very annoying.
It's a bit different with pork and soft fat meats, depending on variables some of that can be broken down while cooking or is often times required for a desired fat ratio in burger or sausage. I always just trim everything that is hard on the body or equipment, then as I'm trimming I save certain fats and chunk them up for grinding if needed or even add different animal fat.
(e.g. use beef fat for deer burger or pork fat for sausage because venison fat is much thicker.
Plus it makes for good soap or candle making.... although I must admit I haven't made soap in a decade because it's a chore and lye burns are no fun either!)
I'll take my steak blue and my hamburger cooked through unless I grind the meat myself.
Life hack: when butchering and grinding red (especially venison & other large game) meat, remove as much blue as possible. It dulls the shit out of your grinder blades.
Plus if you smoke or cure blue, it ends up being tough as nails. Hard to chew and hard to pass.
Is blue the same as silverskin on a rack of ribs?
Yes essentially, just a different color and type of membrane. It's the sinew & membrane meat that is usually on the outside of each individual part of a muscle.
E.g. Venison tenderloin will have blue slick meat on two of three sides (top side is tallow, or silver like you mentioned). You would want to fillet away the blue, it's usually super thin, less than 1cm. Requires a super sharp blade or you'll just keep rolling and slipping as you try to cut it away which is very annoying.
It's a bit different with pork and soft fat meats, depending on variables some of that can be broken down while cooking or is often times required for a desired fat ratio in burger or sausage. I always just trim everything that is hard on the body or equipment, then as I'm trimming I save certain fats and chunk them up for grinding if needed or even add different animal fat.
(e.g. use beef fat for deer burger or pork fat for sausage because venison fat is much thicker. Plus it makes for good soap or candle making.... although I must admit I haven't made soap in a decade because it's a chore and lye burns are no fun either!)