I want to express my gratitude to all who post videos of meat prep. I just picked up a bag of spares from costco yesterday and BBQed them today. I always remove the membrane from the bone side, butt today I added to the process the tip of my home made gyuto, which is pretty thin. Getting all of the membrane has never been easier or more efficient. The removal of the silverskin from tenderloin was a real inspiration for the rib process.
Is this a great place or what??