I used to skip silver skin trimming until a chewy steak proved me wrong

For the longest time, I thought taking off the silver skin was just busy work that slowed me down. I'd leave it on cuts like flank steak to save a few minutes each day. Then a regular customer brought back a order saying the meat was too tough to chew. That got me thinking, so I cooked two pieces side by side at home. One had the skin, one was clean. The trimmed steak was so much more tender and tasted better too. Now I always remove it, even though it adds time to my prep. My customers have noticed the improvement. Has anyone else had a moment like this that changed their routine?