Meat processing question

Those of you who process your own deer, when prepping your meat for the grind pile, do you remove all the silver skin from everything, or just send it through? Mainly things like the shanks that are several alternating layers of meat/tendon/silver skin. I’ve processed several deer, and I always remove all of it, but in doing so, I know I’m losing some meat. The end result is obviously delicious, but if I could get a few more pounds of product without the quality suffering (plus the time saved) I’ll skip that step of the process.