I tried butchering some unprocessed beef for the 1st time today and had a hard time removing the tough fat & silver skin. The meat pieces were about 40-80% the size of my fist, which is way smaller than examples in the videos I've found, and they had fallen apart quite a bit, so I didn't have a large whole piece I could just slide the tough stuff off of. I used a knife the size of a pairing knife but curves kinda like a filleting knife.
My biggest issue was gripping the stuff. I'm not sure what was the fat & what was the silver skin, but most of it didn't peel off easily like in the tutorials. I started each trim by piercing the fat/silver with the tip of my knife, then trying to grip a piece of cut-off fat/silver, which was very difficult as it just kept slipping out of my fingers. I then tried to slide my knife under the fat/silver, which was also difficult because I couldn't get a grip to pull on the fat/skin.
How can I trim the fat & silver skin off of small pieces of meat, considering it's too slippery to get a proper grip?