Another Name For Backstraps?
09-28-2009, 03:27 PM
#11
Typical Buck
Join Date: Nov 2008
Posts: 564
I may be mistaken but I think that the Tbone steak in cattle is basically the loin and tenderloin combined. The big side of the Tbone (loin side) is aka the NewYork strip, So maybe that is where he is comiong from.
09-28-2009, 07:05 PM
#15
Nontypical Buck
Join Date: Apr 2003
Location: RI
Posts: 3,073
I call the strips of meat inside that you cut out when field dressing tenderloins. I call the strips that you take right under the spine on the outside backstraps. Whatever you call them, they sure tasted good grilled earlier this evening!
09-28-2009, 08:02 PM
#16
Fork Horn
Join Date: Nov 2003
Location: Plattsburgh NY - Living in Felton DE
Posts: 362
I do my lil celebratoral grilly with some beers AS SOON as i get the brown devil hung in da tree...zip...out the tenderloins and on the grill....
ps...sombody above said chops and loins...cant have both ways...u either you get chops or lions..if you get chops you get your circle of lion in each one...just sayin
ps...sombody above said chops and loins...cant have both ways...u either you get chops or lions..if you get chops you get your circle of lion in each one...just sayin
09-28-2009, 10:16 PM
#17
Giant Nontypical
Join Date: Feb 2003
Location: Saskatchewan Canada
Posts: 6,921
I call them backstraps which include the following cuts (head to hip): Chuck, Rib steak - Rib, Ribeye, Wing, etc & Short loins ( strip loin, ny strip, etc). Tbone and poterhouse steaks (larger portion of tenderloin) are a short loin steak with tenderloin attached. Tenderloin alone is often referred to as filets.
Tenderloin is the inner muscle, here some refer to them as teardrops.
I remove tenderloins as soon as possible on game to minimize skin over/loss.
Tenderloin is the inner muscle, here some refer to them as teardrops.
I remove tenderloins as soon as possible on game to minimize skin over/loss.
09-28-2009, 11:43 PM
#18
Nontypical Buck
Thread Starter
Join Date: Sep 2009
Location: Minnesota
Posts: 1,304
Are you saying all those different names are particular areas of the backstrap? If so, that's cool. Never knew there were so many specifics of one cut of meat.
The rest of you, appreciate the additional replies. Actually learned a bit here. Also, I have to agree no matter what you name it, it tastes goooooood!
iSnipe
