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#5065549 - 03/20/11 06:51 PM Tenderloin vs. Backstrap
JonS Offline
Campfire Regular

Registered: 10/26/08
Posts: 1323
Loc: Erie, CO
I am trying to learn more on the art of meatcutting and have looked at many a picture of beef sides and where restaurant steaks come from.
My assumption is that what we call backstrap, that oh so tender piece of meat outside of the rib cage and lining both sides of the vertebrae stretching from near the butt to the shoulder, is what restaurants call loin meat.

I am wondering what they call the even more tender muscle inside the rib cage that we call the tenderloin?

I am using the below page for reference:
http://consumer.certifiedangusbeef.com/cuts/beef_cuts_poster_4047.pdf
It doesn't show what I call the tenderloin, only what I call backstrap that they call loin.
Thanks and happy Sunday
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#5065569 - 03/20/11 06:55 PM Re: Tenderloin vs. Backstrap [Re: JonS]
SamOlson Offline
Campfire Kahuna

Registered: 02/01/06
Posts: 21710
Backstrap on a deer is a New York beef steak or a rib steak if it's towards the front.
T-Bone is backstrap and tenderloin with a bone in the middle.

Tenderloin on either is a tenderloin(filet mignon).




Edited by Rez_Buck (03/20/11 07:02 PM)
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#5065607 - 03/20/11 07:03 PM Re: Tenderloin vs. Backstrap [Re: JonS]
AKA_Spook Offline
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Registered: 10/11/08
Posts: 662
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#5065609 - 03/20/11 07:03 PM Re: Tenderloin vs. Backstrap [Re: SamOlson]
Lawdwaz Offline
Campfire Tracker

Registered: 01/25/06
Posts: 6419
Loc: WNY
Outside the rib cage, on either side of the spine is what I call the backstrap. The two small one inside the ribcage are tenderloins in my book.

In the picture in the link I think the TL were stolen by the skinner before the artists rendering. <grin>

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#5065624 - 03/20/11 07:07 PM Re: Tenderloin vs. Backstrap [Re: Lawdwaz]
SamOlson Offline
Campfire Kahuna

Registered: 02/01/06
Posts: 21710
You explained it very well.

Damn skinner.....grin
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#5065629 - 03/20/11 07:07 PM Re: Tenderloin vs. Backstrap [Re: AKA_Spook]
Lawdwaz Offline
Campfire Tracker

Registered: 01/25/06
Posts: 6419
Loc: WNY
Originally Posted By: AKA_Spook


Here is the link.........

Just where on a deer is 'the tenderloin' located, and will it be in two pices??
Author admin acount on July 13, 2010 | Print | Bookmark

Q; Just where on a deer is 'the tenderloin' located, and will it be in two pices?? Is 'tenderloin' and 'backstrap' about the same in taste and texture?

A; The tenderloins (2) are located along either side of the backbone inside the cavity of the deer on the hindquarters. The tip on the tenderloins actually extends into the pelvic cavity. The tenderloins are usually covered by some degree of kidney suet, which if left over them until you're ready to cut the deer, acts as a cover to prevent them from drying out. Unfortunately many inexperienced or uninformed hunters either unknowing throw them out when field dressing, or hack them up to a point they can't be salvaged.
The tenderloins amount to less than 1/2% of the total carcass weight and as the name implies are the most tender cut on the animal.
The backstrap (in beef terms) is comprised of the Ribeye and the New York Strip. Most people use the pork term for the cuts off of the backstrap and just call them "Loin Chops."
As in beef and pork most people rank the tenderloins as #1 and the Loin Chops #2.

Dave

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#5065637 - 03/20/11 07:08 PM Re: Tenderloin vs. Backstrap [Re: SamOlson]
Mule Deer Offline
Campfire Oracle

Registered: 07/24/01
Posts: 33715
Loc: Banana Belt, Montana
There are often as many names for those two cuts as there are for porn actresses.

I have heard the underneath cut called the "hanger loin" and even the butcher's loin, because the butcher often used to appropriate it. Some people will call it the tenderloin and the big one the backstrap.

When my wife was writing her last big game cookbook (which partly involves butchering at home) I came up will the names "overstrap" and "underloin," which seems to cut down on the confusion.
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#5065655 - 03/20/11 07:12 PM Re: Tenderloin vs. Backstrap [Re: Mule Deer]
JonS Offline
Campfire Regular

Registered: 10/26/08
Posts: 1323
Loc: Erie, CO
You guys are way better than the internet, even if we access the internet to get to you.
I don't ever let anyone cut my meat as I am afraid they might act like the skinner and take the good stuff before they give it back to me! smile
Thank you a bunch and happy eating.
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#5065662 - 03/20/11 07:13 PM Re: Tenderloin vs. Backstrap [Re: JonS]
deg967 Offline
Campfire Ranger

Registered: 07/19/07
Posts: 1639
Loc: ARKANSAS
Backstrap all the way

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#5065706 - 03/20/11 07:24 PM Re: Tenderloin vs. Backstrap [Re: deg967]
Rman Offline
Campfire Guide

Registered: 12/30/05
Posts: 2922
Loc: Calgary, AB
They both taste great, wrapped in bacon.
Mmmmmmmmmmmmm...bacon...

R.
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