Unpopular opinion: the day I quit trimming silverskin off my tenderloins

Last Tuesday I was prepping 6 whole tenderloins for a restaurant order in my garage setup and out of pure fatigue I left the silverskin on half of them, and the chef actually called me back to say those cooked more even and had better texture than the trimmed ones, so now I'm wondering if anyone else has messed around with leaving it on for certain cuts or is this just a fluke with beef.

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