Thread: CRAFTY STAG NO MORE

Originally Posted by Marty Henry

Best knife for the job, one cut per slice.

correct,and its by far best to use to "skin" the backsteak of the silver skin/tough bit....not sure how others do it,but I treat it just like a slab side of fish,make small cut into fillet down towards the skin,which is flat on board,just enough to get a grip on,then slide knife parralel with board with some downward pressure on it and pull tab end at same time..so knife hand going forward while other hand holds back...the silverskin stays down on board and yummy meaty bit rides above knife..... you end up with a little bit of meat at neck end of silverskin,cut that bit off for stew pile and trim and silverskin left on fillet....silverskin gets flicked out window and the labrador heritage takes care of the rest..