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!)

Yes essentially. 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). You would want to fillet away the blue, it's usually super thin, less than 1cm.

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!)