Dominic Stone
Backstrap is a cut of meat from the back of an animal, usually a deer. It is a large, tender muscle that runs along the spine, starting at the shoulder blades and extending to the lowest vertebrae. The backstrap is not used for constant weight-bearing, which is why it is tender. It is also boneless and lean, with a deep, dark colour. The backstrap is a coveted cut of meat due to its tenderness, flavour, and ease of cooking. It is best cooked rare or medium-rare to retain its tenderness.
| Characteristics | Values |
|---|---|
| Definition | A group of muscles called the Longissimus, meaning “longest one” in Latin |
| Parts | Longissimus capitis, Longissimus cervicis, and Longissimus dorsi |
| Description | Thick, tubular, lean muscle |
| Location | Extends from the shoulder blades to the lowest vertebrae |
| Size | The length of a grown man's arm; bigger in larger deer |
| Tenderness | Tender; becomes tough and chewy if overcooked |
| Taste | Deep, dark color; earthy flavor |
| Preparation | Searing, grilling, and pan frying are popular ways to cook backstrap |
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What You'll Learn
- The backstrap is a large muscle that does not bear weight
- It is tender, lean, and versatile
- Backstraps are made up of three sections: Longissimus capitis, cervicis, and dorsi
- The Longissimus dorsi is the thickest and largest of the three muscles
- Backstraps are found on animals such as deer and are a coveted cut
The backstrap is a large muscle that does not bear weight
The backstrap is a solid exterior muscle that runs along both sides of the spine and does not contain any internal bones. It is located on top of the spine, covering its length, and is known for its tenderness, leanness, and versatility. Its tenderness is due to the fact that it is not constantly used for weight-bearing like the shoulders and hindquarters. The more a muscle is used, the tougher it becomes as the muscle fibres are broken down and rebuilt.
Backstraps are particularly tender in animals like deer, as their athleticism relies more on their powerful hindquarters. The backstrap is a popular cut of meat, known for its rich, deep flavour and ease of cooking. It is often cooked rare or medium-rare to preserve its tenderness, and can even be eaten raw if safely handled.
The backstrap can be butchered into smaller individual pieces and is usually boneless, but can be left on the ribs for bone-in chops. Removing the backstrap from a deer carcass is relatively simple, involving horizontal and vertical cuts at the junction of the spine and pelvis. The backstrap is then carefully lifted and sliced away from the rib cage, ensuring that all meat is retained.
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It is tender, lean, and versatile
Backstrap is a large muscle that is not used constantly for weight bearing and is therefore more tender. It is also extremely lean and flavourful, and easy to cook, making it a perfect cut to experiment with new recipes. It is versatile and can be cooked in a variety of ways, including searing, grilling, and pan-frying. It can also be dried and made into jerky.
The backstrap is a long and tubular cut of meat, roughly the length of a grown man's arm. It can be butchered into smaller individual pieces. It is boneless, but it can be left on the ribs for bone-in chops. The backstrap is located on top of the spine, covering its length, while the tenderloin is underneath the spine and inside the body cavity. The backstrap is also known as the Longissimus dorsi, a thick, tubular, lean muscle that extends from the shoulder blades down to the lowest vertebrae.
The backstrap is a coveted cut of meat, belonging to a group of muscles called the Longissimus, meaning "longest one" in Latin. The Longissimus dorsi is the longest and largest of the Longissimus muscles, and it is what we generally refer to when we say "backstrap." This muscle is part of the erector spinae muscles, which strengthen and rotate the back.
In terms of cooking, the backstrap is best cooked rare or medium-rare, with an internal temperature of 125-135 Fahrenheit. It should not be cooked above 140 Fahrenheit, so it is not suitable for those who prefer their meat well-done. Overcooking the backstrap will cause it to lose its tenderness and become tough and chewy.
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Backstraps are made up of three sections: Longissimus capitis, cervicis, and dorsi
Backstraps are a large muscle cut that is generally tender as it is not used constantly for weight-bearing like the shoulders and hindquarters. They are a group of muscles called the Longissimus, meaning "longest one" in Latin. The backstrap is a solid exterior muscle that runs along either side of the spine and does not have any internal bones.
The parts that we consider "backstrap" can be broken down into three sections: the Longissimus capitis, Longissimus cervicis, and Longissimus dorsi. The Longissimus dorsi is the thick, tubular, and lean muscle that extends from the shoulder blades down to the lowest vertebrae. This is the longest and largest of the Longissimus muscles and is what we generally refer to when we say "backstrap".
The Longissimus is the largest of the three muscles that make up the erector spinae muscles, which strengthen and rotate the back. These muscles help us extend our spine, allowing us to bend backward or to the side. In deer, these muscles aid in the animal's ability to jump to great heights and reach high speeds.
The back muscles, in general, support the torso, help us move, and aid in breathing. They start at the neck, run down the spine, and end just above the hips. They help control posture and keep us stable when moving or sitting still. The back muscles also work to reposition the torso when we change our position.
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The Longissimus dorsi is the thickest and largest of the three muscles
Backstrap is a term used to refer to a group of muscles called the Longissimus, which means "longest one" in Latin. The three sections of the Longissimus are the Longissimus capitis, Longissimus cervicis, and Longissimus dorsi. The Longissimus dorsi is the thickest and largest of the three muscles, and it is what people generally refer to when they say "backstrap". It is a thick, tubular, and lean muscle that extends from the shoulder blades to the lowest vertebrae. This muscle is the longest and largest of the Longissimus muscles, which strengthen and rotate the back.
The Longissimus dorsi is a highly desirable cut of meat due to its tenderness, leanness, and versatility. It is a large muscle that is not constantly used for weight-bearing, which contributes to its tenderness. The more a muscle is used, the tougher it becomes as muscle fibres are broken down and rebuilt. The Longissimus dorsi is also boneless, making it quick and easy to remove from the carcass.
The Longissimus dorsi is often cooked rare or medium-rare to preserve its tenderness. It is best to avoid overcooking this cut of meat as it can become tough and chewy. It is a versatile meat that can be cooked in a variety of ways, including searing, grilling, and pan-frying.
In terms of its function, the Longissimus dorsi helps humans extend their spines, allowing them to bend backward or to the side. In deer, these muscles aid in their ability to jump to great heights and reach high speeds.
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Backstraps are found on animals such as deer and are a coveted cut
Backstraps are a group of muscles called the Longissimus, which means "longest one" in Latin. They are found on animals such as deer and are considered a coveted cut of meat. The parts that are considered "backstrap" can be divided into three sections: the Longissimus capitis, Longissimus cervicis, and Longissimus dorsi. The Longissimus dorsi is the thick, tubular, lean muscle that extends from the shoulder blades to the lowest vertebrae. It is the longest and largest of the Longissimus muscles and is typically what is referred to as "backstrap".
Backstraps are highly desirable due to their tenderness, which is a result of their location and function in the animal's body. They are large muscles that run parallel along both sides of a deer's spine and rest on top of the ribcage. Unlike the shoulders and hindquarters, they are not constantly used for weight-bearing, which makes them more tender. The more a muscle is used, the tougher it becomes as the muscle fibres are broken down and rebuilt.
The backstraps are easily accessible and can be quickly removed from the carcass. With the deer hanging head down, the backstrap is removed by making a horizontal cut at the junction of the spine and pelvis, followed by a vertical cut down the spine. Hunters and chefs favour backstraps for their leanness, flavour, and ease of cooking, making them a versatile cut to experiment with different recipes and cooking methods.
In terms of culinary comparisons, backstraps are considered the ribeye in beef, while the tenderloin is likened to filet mignon. The texture of the backstrap is described as very soft and almost mushy compared to the rest of the deer meat. Its versatility, tenderness, and flavour make it a coveted cut among those who enjoy wild game, which is also a free-range, organic, and sustainable source of protein.
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Frequently asked questions
Backstrap is a large, tender cut of meat that is roughly the length of a grown man's arm. It is boneless and sits on top of the spine, covering its length.
Backstrap is usually sourced from deer. It is also known as venison.
Backstrap is best cooked rare or medium-rare, with an internal temperature of 125-135 Fahrenheit. It can be seared, grilled, or pan-fried.
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