- 1 How do you cut a deer backstrap?
- 2 Are back straps and tenderloin the same thing?
- 3 Are venison Backstraps tough?
- 4 What part of the deer is the backstrap?
- 5 What steak is backstrap?
- 6 Is backstrap or tenderloin better?
- 7 How long should you let a deer hang before processing?
- 8 What’s better tenderloin or backstrap?
- 9 Why is my venison roast tough?
- 10 Should you soak venison before cooking?
- 11 What do you soak deer meat in to tenderize?
How do you cut a deer backstrap?
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.
Are back straps and tenderloin the same thing?
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.
Are venison Backstraps tough?
Backstraps from an old deer, elk, or moose should be thought of more like a leg roast. There’s a good chance they will be tough, and once cooked you can combat this by slicing it thin like roast beef instead of thick like steaks.
What part of the deer is the backstrap?
What Are Backstraps on a Deer? Venison backstraps are a cut of meat that is found along the back of a deer, alongside the spine. They are often confused with a tenderloin cut of meat. While they aren’t the same as a tenderloin, they are considered one of the most tender cuts of meat of a deer.
What steak is backstrap?
Toward the rear of the backstrap comes your strip steak or top loin steak. Next, in the middle and front sections are the equivalent to a rib-eye or rib steak. Typically, the most tender cuts are from the center, with the front end of the backstrap near the neck a bit tougher than the rear.
Is backstrap or tenderloin better?
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. The tenderloin is the tenderest cut of beef, deer or squirrel and is also arguably the most desirable and the most expensive.
How long should you let a deer hang before processing?
The deer stiffens during rigor mortis in the 24 hours after being killed. If it is processed during this time, the muscles shorten and contract causing the meat to become tough. You should let your deer hang for 2 to 4 days at minimum before processing to avoid this.
What’s better tenderloin or backstrap?
In reality, this arm-length cut is the backstrap, not the tenderloin. 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.
Why is my venison roast tough?
“Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. When rigor mortis sets in, the animal stiffens. Aging the meat allows the animal’s natural enzymes to break down the connective tissues and mellows the flavor.
Should you soak venison before cooking?
Many people who cook deer meat use a soaking of some sort before getting into the actual preparation. We don’t say this is necessary, but if you want to do it, fine. It won’t hurt anything. After the soaking, empty the pan, rinse the meat then proceed.
What do you soak deer meat in to tenderize?
Soak the venison in white vinegar for one hour after you have finished soaking it in the saltwater. This will help tenderize the deer meat and remove any leftover “gamey” flavor.