When processing venison, one common source of confusion is between the backstrap and the tenderloin. While both are highly prized cuts, they are distinctly different. The backstrap, often mistaken for the tenderloin, is the long muscle that runs along the spine on the outside of the carcass. In contrast, the tenderloin is a much smaller, more delicate cut found inside the body cavity. Understanding these differences is key to making the most out of your venison harvest, especially when breaking down the backstrap into steaks.
As you begin to process your venison, it's essential to distinguish between the tender backstrap and the tough neck meat. The neck muscle, while larger in size towards the front of the animal, is much tougher due to the connective tissue that makes it more suited for slow cooking methods. The backstrap, however, is tender and ideal for dry-heat cooking methods like grilling or roasting. Separating these cuts ensures that you don't accidentally cook tough neck meat as if it were the tender backstrap, which would result in a disappointing meal.
Start by removing the entire backstrap from the carcass. This cut runs from the pelvic bone all the way up to the neck. Once removed, you should have a long, clean piece of meat.
The backstrap consists of two main muscles: the New York Strip and the Prime Rib section. The New York Strip is the larger muscle, while the Prime Rib section is smaller but equally tender.
If possible, let the backstrap rest for at least 24 hours before cutting it into steaks. Cutting too early prevents the muscles from relaxing, resulting in chewy meat. Avoid freezing the backstrap during this time as well.
The backstrap will have a layer of silver skin and fascia (tough connective tissue). This should be trimmed away before freezing or cooking, as it doesn’t tenderize well and can lead to a tougher texture. However, leaving it on for freezing and removing it after thawing can protect the meat from freezer burn.
Chops: To make chops, cut the backstrap into 1-inch sections. If the section is too small, you can butterfly the chop by cutting ¾ of the way through and opening it like a book. This provides larger plate coverage and a beautiful presentation.
Medallions: Cut ¾ of the way through to create medallions, perfect for sautéing or grilling. These are ideal for quick-cooking methods.
Cutlets: For thinner cuts, lightly pound the medallions to create venison cutlets. These are excellent for breading and frying.
Whole Roasts: You can also leave larger sections of the backstrap intact to roast whole. This allows for a more versatile cut that can be used in various dishes, such as grilled venison or oven-roasted backstrap.
One of the benefits of leaving the backstrap in larger pieces is flexibility. By freezing larger sections, you have the option to decide later how to prepare them. Whether you want a whole roast or individual steaks, the meat will be more versatile after thawing.
If you pre-cut everything into steaks or medallions, you're limiting your options. Furthermore, cutting the meat into smaller pieces before freezing increases surface area, leading to more blood loss during thawing, which affects the quality of the meat. By freezing the backstrap whole and trimming it later, you'll have higher quality and less waste.
Cutting a venison backstrap into steaks is a rewarding process that maximizes this tender and versatile cut of meat. Be sure to avoid common mistakes, like confusing the backstrap with the tenderloin or cooking the tough neck meat inappropriately. Properly trimming and freezing your backstrap will ensure you enjoy the full flavor and tenderness of your venison, no matter how you choose to prepare it.
