Another Name For Backstraps?
#32
Well here is a fine example of both. The longer ones are from the spinal area, down to the rib and comes out as a whole piece (if cut right) usually about 2 ft long. These have always been referred to as back straps.
The two smaller pieces in the middle are the loins, and can only be cut from inside carcass towards the back. They are very distnctive looking, and very tastyas well. No need to even soak or refrigerate...just put in a pan of butter, garlic and lemon pepper and barely cook...it will melt in your mouth!
The two smaller pieces in the middle are the loins, and can only be cut from inside carcass towards the back. They are very distnctive looking, and very tastyas well. No need to even soak or refrigerate...just put in a pan of butter, garlic and lemon pepper and barely cook...it will melt in your mouth!
#33
i agree with this 1
#34
Fork Horn
Join Date: Dec 2003
Location: East Texas
Posts: 225
#35
Yes, that's what I refer to them as well. Nice pic! Dang, lookin' tasty!
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Originally I had posted because I thought there was another name for the backstraps, but I just can't remember, hence I had to ask here.
Thanks for all the input.
I agree, one name for all of it is... Mmmm Good!
iSnipe
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Originally I had posted because I thought there was another name for the backstraps, but I just can't remember, hence I had to ask here.
Thanks for all the input.
I agree, one name for all of it is... Mmmm Good!
iSnipe
#38
lemme clarify,
thats what i call themm.....bakstrap n tenderloins... but i do hear ppl callin em bakstraps
Last edited by halfbakedi420; 10-11-2009 at 07:04 AM.