Backstraps are a highly prized cut of venison, known for their tenderness and rich flavor. This article clarifies their precise location on a deer, detailing their characteristics and explaining their value. Understanding their anatomical position is essential for anyone processing game or appreciating this unique meat.
Identifying Their Position
The backstraps are two long, prominent muscles running along the deer’s spine. They extend from the shoulder blade area, continuing down the back, and ending near the hindquarters or pelvis. These muscles lie parallel on either side of the backbone, forming a distinct ridge along the top of the deer’s back. Visually, they follow the contour of the deer’s upper body, situated directly above the rib cage.
These muscles are part of the Longissimus group, specifically the Longissimus dorsi, the largest and longest segment. This muscle group is present in most mammals, including beef and pork, where it is often called the loin. Their position along the deer’s back makes them relatively accessible once the hide is removed, distinguishing them from other internal cuts.
Detailed Location and Characteristics
Once a deer is skinned, the backstraps become visible as two elongated, cylindrical muscles. They are situated directly on top of the deer’s vertebral column, nestled between the spine and the upper portion of the rib cage. These muscles are firmly attached to the vertebrae and ribs, running the entire length of the animal’s back from the neck region to the pelvis. Their appearance is typically dark red, indicating a lean, well-oxygenated muscle, with minimal connective tissue or fat marbling.
It is important to differentiate backstraps from tenderloins. While both are prized for tenderness, tenderloins are smaller, shorter muscles located inside the abdominal cavity, underneath the spine and between the ribs and pelvis. Backstraps, conversely, are exterior muscles, making them easier to access during butchering. The backstraps are boneless, though they can be left attached to the ribs for bone-in preparations.
Significance of Backstraps
Backstraps are valued for their exceptional tenderness and rich flavor. This tenderness stems from these muscles not being heavily used for weight-bearing or strenuous activity, unlike leg or shoulder muscles. As a result, they develop fewer tough muscle fibers and connective tissues. The lean nature of venison backstrap, with its low fat content, contributes to its distinct, often earthy taste.
This cut is also versatile in cooking, suitable for various preparations such as grilling, searing, roasting, or cutting into medallions. Its leanness means it cooks quickly and benefits from methods that prevent drying out, often prepared rare to medium-rare to preserve its moisture and tenderness.