Deer Processing?

I have a question. I've been processing my own deer for the last couple years, and the guy who showed me told me it was very important to cut all the talo and silvery skin off the meat. This is very time consuming. My meat comes out delicous. I'm wondering if I'm over-killing on this process? Any Ideas?

The tallow contains proteins which, once the animal dies, begin to breakdown and render themselves into the meat. This may result in a strong, gamey taste and tougher meat. In some instances it can cause the meat to prematurely spoil.

   When I get done there is nothing left but red meat. - no tallow or gristle, bone  or any of that strong tasting or stringy tough stuff left.
  The only exception is in a neck roast or back leg roast- even then cut out as much as possible before tying it  together with a cotton string.

Probably the most important thing after all that is- DONT OVERCOOK IT- ya just took off all the fat and it aint marbled like beef.