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.
What is the best way to prepare deer backstrap?
In general, the best way to prepare deer backstrap is often the simplest. Stuffing, bacon wrapping, or smothering venison backstrap in heavy marinades can transform and overpower the flavor and texture of the meat. These preparations have their place and can be done well, but they aren’t usually my first choice.
What is a backstraps?
The backstraps, or loins, are many people’s favorite pieces of venison. They’re relatively easy to remove, but lazy knife work can leave a lot of meat on the bone. I like to get every last mouthful of meat off any animal I kill, so I take a very deliberate approach to my backstraps. Following these steps will produce a better product.
What is venison backstrap?
Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine. 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.
Where are back straps located on a deer?
Backstraps are large muscles found on the exterior of the deer and parallel to the spine. Start removing them by making a cross-section cut just above the rear hips. Then, run your filet knife down the length of the spine until you reach the base of the neck. Run another parallel cut along the tops of the ribs.
How do you get the backstrap out of a deer?
0:564:10Deer Processing: How to Remove a Venison Backstrap - YouTubeYouTubeStart of suggested clipEnd of suggested clipAnd if you just draw a line with your knife. Like. This you can actually take them out a lot easierMoreAnd if you just draw a line with your knife. Like. This you can actually take them out a lot easier we're just gonna play it off of the ribs.
Where are deer tenderloins located?
abdominal cavityTrue 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 many Backstraps does a deer have?
If you're new to deer processing, you can expect to find two primary backstraps when butchering your whitetail. It helps greatly to have a second person stand on the belly side of the hanging carcass and simply hold it firmly.
What is the difference between backstrap and tenderloin?
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.
What is a back strap?
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.
Are venison chops Backstraps?
Venison chops are a popular form of deer meat. Venison chops are the highly-prized cuts from a deer which run down the length of the back bone from the front shoulder to the hind quarter.
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 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.
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.
Are Backstraps good?
While they aren't the same as a tenderloin, they are considered one of the most tender cuts of meat of a deer. Backstraps would equate to the same cut of meat we commonly call ribeye in beef and loin in pork cuts. These two cuts of meat are some of the most desirable due to their tender nature.
What part of a deer is best for steaks?
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. Less tender cuts generally require slower cooking.
Where do the backstraps run?
They run forward from the pelvic bone all the way up into the neck.
Where is the backstrap on a rib cage?
Then the backstrap becomes flatter along the short ribs to the pelvis in the rear section.
What is a backstrap?
The backstraps, or loins, are many people’s favorite pieces of venison. They’re relatively easy to remove, but lazy knife work can leave a lot of meat on the bone. I like to get every last mouthful of meat off any animal I kill, so I take a very deliberate approach to my backstraps.
How many backstraps do you need to butcher a whitetail?
YouTube. If you're new to deer processing, you can expect to find two primary backstraps when butchering your whitetail. It helps greatly to have a second person stand on the belly side of the hanging carcass and simply hold it firmly. This keeps the animal from “spinning” and allows boning to go more quickly and safely.
How to cut a ham backstrap?
Begin a backstrap cut with a fillet knife by inserting the blade close to the backbone, and severing the loin away from the ribcage. Make slow, well-defined vertical cuts along the entire length of the backstrap, from the ham to the base of the carcass neck.
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.
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 ...
How to prepare deer backstrap?
In general, the best way to prepare deer backstrap is often the simplest. Stuffing, bacon wrapping, or smothering venison backstrap in heavy marinades can transform and overpower the flavor and texture of the meat. These preparations have their place and can be done well, but they aren’t usually my first choice.
What is a backstrap venison?
That being said, a backstrap is something special to be cooked and eaten with care. For me, that means thick, perfectly seared and rested loins cooked to rare or medium-rare and sliced against the grain.
How to cook backstrap?
My friend and I think the best two ways to cook a backstrap are either seared in a pan and finished in the oven, or simply grilled. Any pan will work for searing, with the only caveat being if you plan to make a sauce in the same pan after searing, you’ll want to use something like stainless steel and avoid cast iron because acids in the sauce can pull out odd flavors from the cast iron’s seasoning. Stainless steel and other quality non-coated pans can handle the oven and work great for pan sauces because any drippings from the meat or crusty bits from the searing process can be deglazed and scraped off to form the base for your sauce.
Why do you need to keep a backstrap dry?
You want to keep a backstrap as dry as possible throughout the cooking process to ensure a better crust, juicier inside, and more consistent doneness. Whether pan searing or grilling, you can achieve this by using high, dry, direct heat, and minimizing things like marinades.
What to use for backstrap?
When cooking a backstrap, and venison in general, I like to use earthy herbs and spices like juniper, rosemary, cumin, cinnamon, clove, and nutmeg. Rich flavors like coffee, brown sugar, smoked paprika, etc., also work well. I usually pair backstrap with some sort of natural sweetness from berries or other fruits like apples, pears, or dried cherries. I also tend to incorporate a fat component to a lean venison dish, whether that’s in the form of oil, butter, bacon grease, or otherwise, and I like to use acids like citrus, whole grain mustard, or apple cider vinegar for a little bite to cut through the fat and richness. Pairing backstrap with condiments like chimichurri, or incorporating a vinaigrette into your dish, works perfectly for this reason.
Why cut backstrap into small pieces?
This is because smaller pieces take up more surface area in the pan (or grill) than one or two large pieces.
How to thaw blood from a backstrap?
1. Placed the thawed backstrap on a ceramic dish and season with garlic and onion powder on both sides (just a light dusting). Then season lightly with each of the other ingredients in the list above, again on both sides. It is important to not overapply the salt seasonings. The saying “less is more” applies to this. Don’t be concerned about the blood as it thaws. You want to leave the blood on the plate as it helps add to the flavor and should always be used when seasoning.
How to cook venison at room temperature?
1.Pull the venison from the refrigerator and allow to site at room temperature for half an hour. Cut the backstrap in half if using a smaller pan. Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. Lay the rosemary sprigs on top of the meat then use 8 strands of cooking twine and tie it together.
How to cook venison on a grill?
1. Brown the ground venison over medium-high heat. When nearly browned, add the soy sauce, green onions, garlic and ginger. Continue cooking until the meat is well browned. Remove from heat and stir in the barbecue sauce.
