Wasted half a Sunday trying to get a beef tendon clean

I had this massive beef tendon from a local grass-fed steer and figured I'd just trim it up quick before grinding. Three hours later I was still picking silver skin off that thing with a paring knife, my fingers were cramping up. Finally broke down and partially froze it, then shaved the rest off in ten minutes flat. Anyone else got a stubborn cut that took way longer than you ever expected?

2 comments

2 Comments

grantl9420d ago

Part of me thinks you're making a mountain out of a molehill honestly. I've cleaned plenty of beef tendons and never had that much trouble. A good sharp knife and a little patience goes a long way, you don't need to freeze anything. Maybe you were being too fussy about getting every last bit of silver skin off. A little bit left on there isn't going to ruin your grind anyway.

hayes.tara20d ago

Hold up, hold up. You guys are both missing the MOST important part of this - what breed the cow was. I swear, grass fed and grain finished tendons are a COMPLETELY different animal to work with. The silver skin on a grass fed animal is like trying to cut through a tire, it's way tougher and sticks like glue. I've had packs where I could clean a whole batch in ten minutes and others where I wanted to throw the whole thing in the trash. It's not you, it's the cow.