Is backstrap a good cut of meat?

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.

How do you cut backstrap?

First, make a cut just about through the backstrap at the thickness you want your chop. Do not cut all the way through, however. You want a thin flap of meat still connected. Next, slice the chop from the rest of loin at the same thickness.

Is backstrap the same as ribeye?

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.

Is tenderloin and backstrap the same?

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 the most tender cut of venison?

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.

Is a backstrap the same as tenderloin?

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.

How many Backstraps are on a deer?

Where are back straps located?

The backstraps are two large muscles that follow most mammals’ spines alongside the vertical spinous processes (the bone “fins” that stick up off the spine) and sit on top of the rib cage. They run forward from the pelvic bone all the way up into the neck.

What do you soak a deer backstrap in?

If the venison is freshly harvested, you can soak the backstrap in buttermilk for a couple hours, or overnight, to help remove the gamey flavor and draw out the blood. Once you remove it from the buttermilk, give it a rinse. If the venison isn’t freshly harvested, there is no need to soak it in buttermilk.

What is the backstrap of a deer called?

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.