Silver skin is a shiny white membrane of connective tissue on a variety of meat cuts, especially on large cuts of meat and underneath ribs. Insert the tip of a sharp paring knife in between the silver skin and meat. Hold the silver skin in one hand with a paper towel to grip it and slowly slice away the tough membrane moving your knife back and forth. If you leave on the silver skin, it will not break down while cooking and is super chewy and tough.