Quick Answer
The backstrap typically includes the longissimus dorsi cut, which runs along the spine of the deer, and often includes the longissimus muscles from the loin area.
Understanding the Longissimus Dorsi Cut
The longissimus dorsi cut is the most tender and sought-after portion of the backstrap. It’s responsible for the majority of the meat’s flavor and texture. To identify this cut, look for the long, thin muscles running along the spine, usually with a thickness of 1-2 inches. A well-cut backstrap will include the longissimus dorsi from the 6th to 12th ribs, ensuring optimal marbling and tenderness.
Preparing the Backstrap for Cooking
Before cooking the backstrap, it’s essential to handle and prepare it with care. Remove any excess fat, silver skin, or connective tissue to ensure even cooking and to prevent the meat from becoming tough. Use a sharp knife to trim the edges, then season the meat with your preferred spices and marinades. For optimal results, allow the backstrap to rest at room temperature for 30-60 minutes before cooking to promote even cooking and to prevent the meat from becoming too dense.
Cooking Techniques for the Backstrap
When cooking the backstrap, it’s crucial to use high-heat techniques to achieve a perfect sear. For pan-searing, heat a skillet or grill pan to 450-500°F (232-260°C) and add a small amount of oil to prevent sticking. Sear the backstrap for 2-3 minutes per side, then finish cooking it in the oven to an internal temperature of 130-135°F (54-57°C) for medium-rare. For grilling, use the same temperature and sear the backstrap for 3-4 minutes per side, then finish cooking it over indirect heat.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.