Backstrap vs tenderloin
 

Can anyone tell me the difference. I have always called the backstrap the tender meat located along the spine that can only be accessed from inside the rib cage. Even on a huge deer, this piece of meat is not much bigger then a silver dollar and is about 12-15 inches long. I have always called the tenderloin the large log style of meat that runs the spine that is accessable from the outside. What I call "backstrap" is without a doubt the best piece of meat you will ever eat, however I am told that processors will never take the time to cut out this small delicatesin (or they keep it for themselves).

Anyhow, I was in a hurry when I killed my last buck and never got the "backstrap" out. It was hot out so I dropped it off as soon as I checked it in. Processor asked how I wanted by backstrap processed. I looked at him strangely and said "Whole". He said are you sure cause it is gonna be pretty big. I said yes. Needless to say I got 2 freaking huge LOINS and never did get the "backstrap" as I call it.

Any comments??

RE: Backstrap vs tenderloin
 

Back straps are just that, on the back on either side of the spineand are about 18 to 24 inches long, maybe longer. Tender loins are on the inside of the deer's spineand are about 8 to 12 inches long.

RE: Backstrap vs tenderloin
 

what V8 said.

RE: Backstrap vs tenderloin
 

teedub31,
You have them reversed


Ever look at a porterhouse or t-bone steak? The smaller section is the tenderloin (filet mignon) the larger section is the backstrap (NY strip)

RE: Backstrap vs tenderloin
 

yep... the backstraps are along the spine on the deer's back. The tenderloins aka. Fish's are located along the spine on the inside of the deer. about ten inches long depending on the size of the deer.

RE: Backstrap vs tenderloin
 

It is obvious that the whole backstrap/tenderloin is a term used indiscriminately and interchanged by some. The previous 2 processors I usedalways called the large rolls along the outer back tenderloins (just like the hog tenderloins you get at the store). But just this weekend I helped a buddy get his "backstraps" out of a doe. He did not even know of this cut and had always called the big logs on the back "backstraps". Lack of clarity can cause confussion.

RE: Backstrap vs tenderloin
 

Tenderloins are the yummy stuff among the guts!

RE: Backstrap vs tenderloin
 

I'll concur that I have them backwards, but why is it that processors (at least where I am from, east central Indiana) never give you the tenderloin (Fish) from the inside. If you want them, you best cut them out be4 dropping off.

RE: Backstrap vs tenderloin
 

Generally I would say remove the tenderloins yourself...they are simple to get out...just slide your hand behind and cut off the two ends. I know a lot of people who remove the tenderloins while still in the field.

Why your butcher is not giving them to you? He is probably saving them for himselfif you are not smart enough to remove them ;-)

RE: Backstrap vs tenderloin
 

You want to be technical then calling the back loins backstraps is incorrect. Not trying to be smart just speaking from experience. Asked a buthcer to remove the back straps seperate. He gave me a small pack with some stringy stuff in it. Turns out the 'backstraps" are actually the ligament whihc runs from the hind leg up to the back. Nothing to do with meat at all. We had a good laugh and he explained that I was referring to back loins and tenderloins. He always wondered why hunters talked about loving the "backstraps".

RE: Backstrap vs tenderloin
 

One of my uncles was a meat cutter years ago. He was asked to help a couple of neighbors butcher and cut up a deer they had shot. When he was done, they told him he could have some meat for his efforts. He told them that all he wanted was those two little strips of meat off the deer's lower back. Needless to say, those guys didn't know that much about deer meat.

RE: Backstrap vs tenderloin
 

Teedub, You were correct all along. I hope the rest of you make corrections to your terminology (as I also had to) and use the words correctly. Also, make sure to correct your hunting buddies. I'll be you a beer that you could bet them a beer on it and win.

From the Texas Barbque website:
The tenderloin or filet, as well as muscle that produces cuts of steak like the rib-eye and the t-bone or porterhouse, comes from tissue that does not get a great deal of the work load. Generally, they come from the back and rib cage area that does not get a lot of work on a regular basis.

From Wikipedia:
Beef tenderloin, or eye fillet (New Zealand and Australia), is cut from the loin of a steer or heifer. As with all quadrupeds, the tenderloin refers to the Psoas major muscle along the central spine portion, which more or less hangs between the shoulder blade and hip socket. This muscle tissue does very little work, so it is the most tender part of the cow. The tenderloin can either be cut for roasts or for steaks.
When left whole, the tenderloin is known as a fillet or a "Chateaubriand". When sliced, it forms various steaks. Those toward the loin end of the piece, when cut into slices one to two inches thick, are known as filets. Sometimes, the cuts are called filet mignon, while at other times filet mignon refers to a dish made with a beef tenderloin filet, not the cut itself. Other portions of the tenderloin, when cut into steaks, are typically called tenderloin steaks, not filets.

RE: Backstrap vs tenderloin
 

mmm filet mignon... i know what im having for dinner tonight:D

RE: Backstrap vs tenderloin
 

I call it good eaten......

RE: Backstrap vs tenderloin
 

Yummmmmmm!!!!!!!!

RE: Backstrap vs tenderloin
 

Handles,
no, they are not incorrect.

Again look at a porterhouse or T-bone. There are two distinct pieces of meat on opposite sides of the bone. You will notice that one piece is larger and generally more tender than the other.

The smaller piece is the piece known as the tenderloin or in some cases filet mignon. That is the piece that is on the inside of the deer.
The larger piece is the piece that when seperated from the smaller piece is known as Ny strip, shell steak etc. This piece is found on the outside of the back of the animal. Commonly known in the deer world as the backstrap.






The meat on the left side of this picture comes from the inside of the animal. The meet on the right is from the outside (closest to the skin).

RE: Backstrap vs tenderloin
 

I see, so the texas barbeque website along with about 10 other butcher, or cuts of beef websites I looked at were all wrong. Ok have it your way, but when I ask for a tenderloin at the local butchers, I know it will come from the left or right side of the spine.

RE: Backstrap vs tenderloin
 

I'm with the majority! Tenderloins are inside the ribcage, Backstraps are larger and run along the spine on the outside of the deer.
I'll never get shafted by the butcher, because the T-loins and straps never get to the butcher shop!
BTW, some people don't realize that there is another set of Tenderloins inside the deer between the front shoulders! They are not as big as the back set, but on a good size deer, they are worth the effort to get too!

RE: Backstrap vs tenderloin
 

The tenderloins do come from both the left and the right side of the spine. There are two of them in the animal. They are the ones inside the deer though not on the outside. If you were to buy filet mignon and they were giving you the cuts from the outside. You are getting ripped off

RE: Backstrap vs tenderloin
 

Boneless Hind ¼ Primals
1) Eye of Round
2) Bottom Round
3) Top Sirloin
4) Top Round
5) Sirloin Tip
6) Tenderloins

7) Backstraps
Boneless Front ¼ Primals
8) Neck
9) Shoulder
10) Top Blade
11) Mock Tender





Notice the difference between #6 and #7. The smaller ones are the tenderloins (found on the inside) the larger ones are the backstrap (found on the outside). see, i can find web sites too.

Seriously though, as a butcher for many years i understand where the cuts come from

RE: Backstrap vs tenderloin
 

Tenderloins inside (loins) backstraps outside

RE: Backstrap vs tenderloin
 

while you have them backward. it doesn't really matter, it's all good. just keep putting meat on the table and call it whatever you want.

RE: Backstrap vs tenderloin
 

It really doesn't matter. Call them what you want. Here is a suggestion to make sure a processor doesn't take yourtenderloins or part of your backstraps, cut up and process the deer yourself. It's really not that difficult. Just a little time consuming. BTW, I call the inside pieces the tenderloins and the outside large strips the backstraps.

RE: Backstrap vs tenderloin
 

Quote:

---

Teedub, You were correct all along. I hope the rest of you make corrections to your terminology (as I also had to) and use the words correctly. Also, make sure to correct your hunting buddies. I'll be you a beer that you could bet them a beer on it and win.

---

Like I said if you want to get technical you lost a beer ;)You're still incorrect. A backstrap is not a cut of meat. It's a ligament.


BACKSTRAP: The elastic, yellowish color connective tissue running from the neck region into rib region of beef, pork, veal and lamb. Composed of heavy connective tissue, usually removed during fabrication. (see Elastin)

RE: Backstrap vs tenderloin
 

Backstrap is the tender meat inside the cage and Loin is the outer strip running down the spine. That's what a loin is on all other cuts of meat no reason it should be diferent on a whitetail

RE: Backstrap vs tenderloin
 

Many posts, not much progress.

Tenderloins are found on the inside of the cavity along the spine. Loins, or "backstraps" as some like to call them, are found along the outside of the ribs along either side of the spine.

A cut similar to a t-bone or a porterhouse could be cut from a deer.

RE: Backstrap vs tenderloin
 

I believe that we're all wrong, and we're all correct in calling it what we do. I've always called the small pieces that are physically inside the deer, inner loins. I've always called the large pieces that are on both sides of the spine, tender loins or backstraps. To each his own.

RE: Backstrap vs tenderloin
 

back strap is better

RE: Backstrap vs tenderloin
 

Bingo...............we have a winner.

RE: Backstrap vs tenderloin
 

Tenderloins usually dont make it to the freezer or fridge in my house. I usually cook them right off the bat. Great stuff.

Wow, didn't know this was so confusing. Backstraps are straps of meat that run down a deer's back. That may not be the scientific term for it, but when you're talking meat to a deer hunter, 90% of them are going to agree with this.

I've heard them both referred to as tenderloins, as the backstraps are the tenderloins on the outside, and the inner loins, or "fish", are the tenderloins on the inside. I don't know if this is correct, I just refer to the straps of meat on the back as "backstraps", and the loins on the inside as "inner loins", and I've never had anyone not know what I was talking about.

Backstraps are where your chops come from, so if you want your backstraps as steaks, don't get chops. Depending on how many deer I get per season, I do both. If I don't get at least three deer, I do chops to spread it out more. That's enough to keep me in the woods until I get my third and fourth deer.

The inner loin is, IMO, a better cut of meat, but less popular because its so much smaller (and apparantly disappears from some butcher shops). One inner loin is one serving, where one backstrap could be four or five servings, (depending on the size of your plate). Both are excellent cuts of meat.

It seems to me that if your butcher hands you a bag of ligaments when you ask for your backstraps, he might be a bit of an @$$. If your butcher doesn't know what you're referring to when you say "backstrap", find another butcher.

I learned when I shot my first hog that there are two cuts that are referred to: Loins and tender loins. Loins being the long strip on the back (backstraps) and the tenderloins are the ones on the inside. If you go to a grocery store you can see the different cuts of pork. You will see the loins are much larger then the tenderloins.

Seabee....spot on. That is a very common sense explanation, and how probably 95% of the folks I know explain it.

Which leads to cal516's post....you are correct also. I think this is where some of the confusion comes from. If you go buy a "pork loin" from the store, you'll get the big cut for sure.

ding ding ding....winner!! :d

the "backstrap" is the loin, it is on the outside of the ribcage. The tenderloin or "tenders" are 1/4-1/5 the size and on the inside of the ribcage.

If you go to your local Samsclub you can see both beef Loins and Tenderloins whole.

I have known many hunters to not even know they were in the body cavity and quarter an animal and strip the backtraps and not end up with any of the tenderloin. Shame.

This year I took my buck to a processor...never have before. The standard deer processing that they have is, "tenderloin, sausage and round meat". Price tag is 70 bucks. If you want steaks or roast for the hind quarter or any other section it's $5 per quarter. Not bad I thought, but when she said tenderloin, I asked if she meant backstrap or true tenderloin from tin inside of the ribcage....she smiled and said backstrap "most people don't want to eat the tenderloin because it's been next to guts." I said "I do." she made a not on my ticket and told me they called it "sweet meats" . When I picked up my deer they had it labled and separately packaged as sweet meats. Suits me fine. I just wish a deer was hefty enough to produce a "hanger steak".

Nothing better than 4 hour old tenderloin.



bb

My butcher gives me packages marked.

"FILETS"
"BACK STRAPS"
"STEAKS"
"ROAST"
"STEW MEAT"
"SHANKS"

The filets are very very small, and not many from each deer.
The backstraps are long and look like a cylinder, like a pork lion from the super market.

I have no idea if this is right or wrong.
we took a back strap, and cut it into 10 small looking "filets", that were quite tasty.

I can't believe that there has been so much discussion on this..

Call 'em what you WANT, but don't claim to be CORRECT unless you ARE correct....

ALL cuts, on beef, pork, lamb or game animals are basically the same.. Check with a trained BUTCHER, not necessarily Billy Ray Bob Bubba who cuts up deer down the road...

The bigger strips of meat from both right and left of the spine on the OUTSIDE of the animal are called LOIN...Perhaps back loin... Often called Backstrap...

The tenderloin, or filet, is the much smaller strip of meat that is INSIDE the body cavity on both sides of the spine.. Sometimes they are called the "fish"... This is the source for "filet mignon" in beef, or pork or lamb tenderloins, or whatever..

It's as simple as that.. Call them what you want.. You can call a duck a CHICKEN if you want, but that does not make it correct..

It's amazing that alot of people I know have no idea where the tenderloin was located on an animal.Backstraps,(back loin)and tenderloin never make it to the butcher in our hunting party. They are best served fresh cook on a a grill.But the real reason we remove them right after skinning and quartering is to help cool down, both the front, and hind pairs, faster.I know of people that complain they don't get their tenderoin back, after taking their animal to the butcher.