with SV, trim work on the meat before the SV is very beneficial and worth all your time and effort.
Ive mentioned the tendons on Ck/Turkey breasts.
on pork loin there is a thin lawyer of 'silverskin' ( thin tendon ) on one side and fat on the other note the pic on the second line
on the far left, and then the fat cap one more line down. also note the various preps w rolled and stuffed
these stuffed versions do very well SV. make more, not less as they are out standing sliced thin in sandwiches over the next few days.
I remove both. you can do something w the fat if you like if there is no tendon w the fat.
this improves SV when properly SV'd I think.
