What part of the deer is the backstrap cut?
The backstrap is considered one of the more tender parts of a deer. After the cuts have been made to separate the backstrap from the spine, a cut is made across the backstrap all the way to the ribs near the first cut. From this point, the knife is used around the backstrap to separate it from the ribs.
How do you remove the backstrap muscles from a deer?
The most common method is removing both backstrap muscles from the deer after it has been field dressed. While the deer is hanging upside down, a knife is inserted along the spine near the deer's hindquarters and is worked down, cutting close to the vertebrae, all the way to the neck.
What is backstrap meat?
Backstrap is part of the deer loin near the back. Along with tenderloin, the cut ranks as one of the two most prized cuts of venison. In beef, the tenderloin is filet mignon. Backstrap is the same cut as ribeye in beef preparation.
Is venison backstrap the same as ribeye?
Backstrap is the same cut as ribeye in beef preparation. Venison tenderloin has almost no “gamey” taste, and backstrap has a similar flavor to beef without the gamey flavor. If you want to ensure that a gamey flavor won’t ruin your recipe, knowing how the deer was prepared could be critical.
Is backstrap a good cut of meat?
Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Their tenderness and shape yields excellent steaks, and every hunter should know how to properly handle them.
Is deer backstrap the same as tenderloin?
It's taken from the smaller end of the tenderloin of the critter. Backstrap is the whole tenderloin. It runs the length of the deer along both sides of the backbone and is usually harvested as two long cuts.
Is a ribeye the same as backstrap?
Description. Venison backstrap (ribeye for beef) steak is a delicious and tender cut of meat and a real treat. Rich in iron and protein but low in fat it makes a great healthier alternative to beef.
What cut of meat is the backstrap on a deer?
Backstrap is a term typically used when referring to deer, elk, moose and other wild game. It's the length of the loin on the back of those animals. Some think backstrap and tenderloin are the same thing but they're actually not. Tenderloins are two strips of meat underneath the loin and behind the ribs.
What is another name for backstrap?
There are 2 ways of dealing with a venison saddle, the most common is to prepare a venison backstrap, which in the trade is called a venison striploin.
What is the best part of a deer to eat?
The inner loin is the most tender part of the deer, giving you a succulent and delicious piece of meat that can be grilled with as little doctoring as possible, often just some salt and pepper. The backstraps are also a popular source for steaks, and like the loins, they are often cut out and grilled right at the camp.
Is New York strip backstrap?
New York strip steaks and T-bones are cut from the short loin, while the sirloin steak and roast originate from the top of the steer, sometimes referred to as the backstrap. Cutting horizontally across the steer between the sirloin and top sirloin is the tenderloin, a cut that defines its name.
What is the beef equivalent of backstrap?
For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It's the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef.
Is prime rib the backstrap?
The backstrap can be multiple cuts. When taken from the bone it is a ribeye. Left on the bone, it is the prime rib. Where the ribcage ends there is still about 8 inches of meat left.
What is the best cut of meat on a deer?
The tenderloin, striploin, knuckle and rump are the most tender cuts. Medium-tender cuts are the eight rib rack, top round and bottom round. The flank steak and osso buco are the least tender.
How do you cut a deer backstrap into a steak?
0:211:18Butchering a Deer and How to Cut Backstraps with David DraperYouTubeStart of suggested clipEnd of suggested clipReally just cutting it into quarters. So I'm kind of steak about five inches and another one at 4MoreReally just cutting it into quarters. So I'm kind of steak about five inches and another one at 4 inches 5 inches about like that so then I have three nice sized steaks.
What does backstrap mean?
Definition of backstrap 1 : a pull strap attached to the top of the backstay of a shoe or boot. 2 : the spine of a book : backbone sense 3.
Is the beef tenderloin the backstrap?
The loin is actually two subprimal cuts—the strip loin (backstrap) and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine.
What is the tenderloin on a deer?
True tenderloins are found INSIDE the deer's abdominal cavity, and they are delicious. Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach. The only way to reach tenderloins is by field-dressing the deer and cutting them out.
What does it mean to backstrap?
Definition of backstrap 1 : a pull strap attached to the top of the backstay of a shoe or boot. 2 : the spine of a book : backbone sense 3.
How many tenderloins does a deer have?
two tenderloinsThe backstrap (also known as the loin) runs outside the ribs near the backbone along the length of the spine. It's loonnnnggg. The deer tenderloin (also knows as the inner loin or under loin) runs inside the back near the gut. There are two tenderloins per deer and they are very small compared to the backstrap.
What is the backstrap of a deer?
The backstrap is considered one of the more tender parts of a deer. After the cuts have been made to separate the backstrap from the spine, a cut is made across the backstrap all the way to the ribs near the first cut. From this point, the knife is used around the backstrap to separate it from the ribs. This is done on both sides of the deer and ...
How To Cook Deer Backstrap?
When deciding how to prepare venison backstrap, it is essential to remember that the cut is very tender and lean. Because of the nature of the cut, it is easy to overcook. Venison is already gamey meat, so overcooking could render it dry or tough, which is not ideal.
What To Serve With Venison Backstrap?
If you have not already added a creamy element to your dish, as featured in some stuffed backstrap recipes, consider adding a butter or cream sauce to the plate to help balance it. Other sides that complement the venison backstrap include:
What is the best way to cook venison backstrap?
One of the most popular methods of preparing venison backstrap is to wrap the meat in thick-cut bacon before grilling .
Why is the backstrap considered the most tender meat on a deer?
The backstrap is considered one of the most tender cuts of meat on a deer because the muscle itself is rarely used. In general, the more a muscle is used, the tougher it becomes.
How to remove backstrap muscles from deer?
While the deer is hanging upside down, a knife is inserted along the spine near the deer's hindquarters and is worked down, cutting close to the vertebrae, all the way to the neck.
Why do you wrap meat with bacon?
Wrapping the meat with bacon not only adds extra flavor, it also changes the way the meat is cooked because of the fat content. The meat is ready to be taken off the grill after the outside edges are slightly crispy.
What is a backstrap?
For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It's the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef.
Where are deer tenderloins found?
True tenderloins are found INSIDE the deer's abdominal cavity , and they are delicious. Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach. The only way to reach tenderloins is by field-dressing the deer and cutting them out.
What is the most tender part of a deer?
Whether you call them weenie loins, tenderloins or breakfast loins, they are arguably the most tender and delicious part of the entire animal. If you have your deer processed, make sure to ask the processor to save them separately.
Where are deer tenderloins found?
True tenderloins are found INSIDE the deer’s abdominal cavity , and they are delicious. Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach. The only way to reach tenderloins is by field-dressing the deer and cutting them out.
How to get tenderloins from deer?
The only way to reach tenderloins is by field-dressing the deer and cutting them out. This can be messy, so hunters who are in a hurry too often discard them. This amazing morsel is worth the few extra seconds it takes to extract them.
How to reach tenderloins?
The only way to reach tenderloins is by field-dressing the deer and cutting them out. This can be messy, so hunters who are in a hurry too often discard them.
Is venison a backstrap?
The answer might surprise you if you’re a hunting newbie, and it even might be news to some of you old-timers! The answer is no, backstraps and tenderloins are two different things, although the terms are often interchanged in conversations about venison. There is a widespread misconception that tenderloins are the long cut ...
What temperature is a medium rare venison backstrap?
The coveted venison backstrap needs no introduction. The only rule for this cut is to not overcook it. Medium-rare is best: between 130- and 135-degrees Fahrenheit.
What is the shoulder of a deer?
The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Aside from the “mock” tenders, most of the muscles on this part of a typical white-tailed deer are too small for decent steaks.
What is a tenderloin deer?
Venison Tenderloin. The tenderloin is the first cut that is usually taken off a deer. This cut is so tender that it should be treated simply – salt and pepper is all it needs, with a quick hot sear with butter on the grill or in a pan. Do not keep the tenderloins on the deer while hanging and aging.
What is a Venison neck?
Venison Neck. Venison neck is laced with silver skin and oftentimes fat. It’s one of my favorite cuts for slow cooking. All that collagen breaks down with slow, low heat, and takes on an amazing texture that rivals that of pork shoulder.
What is a rump?
The rump offers a small piece of muscle, best for pot roast and stew meat. It can also be ground for burger, chili and sausage. The size and quality of the cut will also depend on how careful you were when cutting the hindquarters from the deer.
Where to marinate bottom round steak?
The bottom round is usually more tender, especially in the tri-tip area toward the bottom of the muscle. If you find these cuts a bit tough, marinate them first. The rounds also make delicious kebabs and stir fry when sliced thinly. When I’m out of loin, I use the rounds to make steak tartare.
Can you cut venison neck for pot roast?
You can also cut off the entire neck, bone-in, and braise it to make pot roast over mashed potatoes. The most ideal cut of meat for slow cooking requires connective tissue – venison neck provides that.
What is the backstrap of a deer?
Backstrap is part of the deer loin near the back. Along with tenderloin, the cut ranks as one of the two most prized cuts of venison. In beef, the tenderloin is filet mignon. Backstrap is the same cut as ribeye in beef preparation.
How to cook venison backstrap?
Selecting the Best Venison Backstrap Cut. You can brine the meat or soak it in milk if you’re unsure whether it was properly dressed in the field. Remove the backstrap from the soak, rinse and pat dry. Rub the backstrap with your favorite dry rub to enhance the flavor.
What is brining the backstrap?
Brining the backstrap is a classic method of using salted and spiced water, known as brine, to flavor the meat and remove any gamey flavor. According to DeerAndDeerHunting.com, the following recipe for brine works well for backstrap: [2]
How to get rid of gamey flavor in backstrap?
One of the most common ways to do this is soaking the backstrap in milk. This method should eliminate any lingering gamey flavor if your backstrap came from less-than-ideal-timing field dressing conditions. Brining the backstrap is a classic method of using salted and spiced water, known as brine, to flavor the meat and remove any gamey flavor. According to DeerAndDeerHunting.com, the following recipe for brine works well for backstrap: [2]
How to smoke a backstrap?
If smoking the backstrap, you need to use a reverse sear. Smoke the meat to about 5 degrees less than the desired temperature. Remove the meat from the smoker, and sear it on the grill or top of the stop to produce grill marks or a golden caramelized crust.
What is a good accompaniment to a backstrap?
We like roasted round potatoes, baked with a balsamic glaze, as a simple but elegant accompaniment to the backstrap.
Is venison the same as beef?
Similar to beef in flavor and texture, venison backstrap recipes abound if you look for them directly. Unfortunately, most people don’t consider venison in the same league as beef, but more and more chefs are discovering its appeal.
How to get deer legs off a cow?
To get them off, the deer is hanging by it’s hind legs, and you simply cut straight up from the joint to detatch it. The meat in this area is grinding and stew meat so you’re not cutting into steaks if you mess up.
Does butchering deer include skinning?
Last year I managed to take photos of *most* of the process of butchering deer. Butchering doesn’t include the hanging, skinning, gutting, that’s all done before and I’m usually at home with the boys while he does that. Mac has expressed interest in helping with it this coming fall which is neat as he’s always had a healthy fear of large animals, even when they’re dead.
Do Marius and I butcher deer?
Let me repeat again and again and again that we are not professionals. I do not know exact names of cuts. BUT, Marius and I have been butchering deer and other animals for ourselves, other family members and friends quite often so between growing up and our relationship together we have butchered deer, moose, bear, cows, pigs, sheep, turkeys, ducks, geese, grouse, chickens and there is probably others I’m forgetting! The deer where we live are Black Tails and give us about 40 pounds of meat off the bone, so please note that larger deer will probably be a little different in some areas. (Where we might cut into stew meat, might be big enough for a roast on a large Mule Deer.)
