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#5065549 - 03/20/11 Tenderloin vs. Backstrap  
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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 Re: Tenderloin vs. Backstrap [Re: JonS]  
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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).



Last edited by Rez_Buck; 03/20/11.

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#5065607 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: JonS]  
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#5065609 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: SamOlson]  
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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>

#5065624 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: Lawdwaz]  
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You explained it very well.

Damn skinner.....grin


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#5065629 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: AKA_Spook]  
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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

#5065637 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: SamOlson]  
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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.


John

"Gunwriters, as you know, aren't as informed as their readers are and if it wasn't for the readers, there would be no need for writers..."--Shrapnel, May 2015
#5065655 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: Mule Deer]  
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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 Re: Tenderloin vs. Backstrap [Re: JonS]  
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Backstrap all the way

#5065706 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: deg967]  
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They both taste great, wrapped in bacon.
Mmmmmmmmmmmmm...bacon...

R.


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#5065717 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: deg967]  
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If you were to look at a cow and a deer comparatively, & try to find a common terminology between them, here goes:
On beef, you would call the inner tenderloins "Fillet Mignon", and the outer backstraps would be called a "Ribeye" or a "New York Strip", depending on location from the back of the neck to the hindquarters.

If you order a beef "porterhouse "steak, which BTW is my favorite, you will have a New York Strip on one side of the backbone & part of the rib, and a smaller fillet mignon on the other side. A T-bone steak is very similiar to a porterhouse, but usually lacks the Fillet Mignon, which can be marketed at a much hugher price per lb.

I worked as a butcher commercially for 6 years, now just process may harvested each year for myself. Vernacular can vary I'm sure, but this is the best explanation i can give.




#5065738 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: Cobble]  
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Originally Posted by Cobble


If you order a beef "porterhouse "steak, which BTW is my favorite, you will have a New York Strip on one side of the backbone & part of the rib, and a smaller fillet mignon on the other side. A T-bone steak is very similiar to a porterhouse, but usually lacks the Fillet Mignon, which can be marketed at a much hugher price per lb.



A T-bone should have some tenderloin, a porterhouse should have a bigger hunk of tenderloin.
No tenderloin across the bone and it should be labeled as a bone in New York.


I think...grin


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#5065752 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: Mule Deer]  
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Originally Posted by Mule Deer
There are often as many names for those two cuts as there are for porn actresses.



And when cooked to a perfect medium rare both should be hot and pink in the middle.

Come to think of it the porn actresses should have that in common too laugh

#5065756 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: SamOlson]  
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I call the backstraps "chops" and the tenderloins "mine"..


Originally Posted by captain seafire
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#5065804 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: Rancho_Loco]  
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They both be most excellent to chew on....grin


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#5066163 - 03/20/11 Re: Tenderloin vs. Backstrap [Re: JonS]  
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Yes, One also finds tenderloin on the inside of T-Bones and Porterhouse (the smaller sized chunk). The wife an kid are not on to that yet. They will carve off the larger side and leave the small inside chunk for me.

I also benefit from folks that don't carve the cheeks off of their salmon.

Last edited by 1minute; 03/20/11.

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#5066747 - 03/21/11 Re: Tenderloin vs. Backstrap [Re: Mule Deer]  
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Originally Posted by Mule Deer

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.


Finally, someone comes up with terms even my coonass huntin' buddies can understand.


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#5067880 - 03/21/11 Re: Tenderloin vs. Backstrap [Re: JGRaider]  
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I used to know a guy who operated a farm butcher truck for years. He told me on a cow there's two small "tenderloins" inside up by the front shoulders that are called Farmer's loins, or Butcher's loins...depending on who got to them first.

I've always labeled backstrap (which I bone out) as "B.S.", because of the reactions it gets sometimes from the unknowing.


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#5068053 - 03/21/11 Re: Tenderloin vs. Backstrap [Re: Lawdwaz]  
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Originally Posted by Lawdwaz
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>


There you have it!


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#5068204 - 03/21/11 Re: Tenderloin vs. Backstrap [Re: 1minute]  
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Originally Posted by 1minute
Yes, One also finds tenderloin on the inside of T-Bones and Porterhouse (the smaller sized chunk). The wife an kid are not on to that yet. They will carve off the larger side and leave the small inside chunk for me.

I also benefit from folks that don't carve the cheeks off of their salmon.
Salmon cheeks?? Never heard of someone eating salmon cheeks. Halibut cheeks on the other hand are delicious!



That's ok, I'll ass shoot a dink.

Steelhead

#5068787 - 03/21/11 Re: Tenderloin vs. Backstrap [Re: AkMtnHntr]  
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Ok, it all makes sense so far. How about this comparison. Would the back straps on an elk, be a boned pork chop on a pig?

Mule Deers' "hanger loin" brought back a bad "closing time" joke. eek

Last edited by bigwhoop; 03/21/11.

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#5068926 - 03/21/11 Re: Tenderloin vs. Backstrap [Re: AkMtnHntr]  
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Originally Posted by AkMtnHntr
Originally Posted by 1minute
Yes, One also finds tenderloin on the inside of T-Bones and Porterhouse (the smaller sized chunk). The wife an kid are not on to that yet. They will carve off the larger side and leave the small inside chunk for me.

I also benefit from folks that don't carve the cheeks off of their salmon.
Salmon cheeks?? Never heard of someone eating salmon cheeks. Halibut cheeks on the other hand are delicious!




I know some big walleye fisherman that always keep the cheeks.

For reference, dink tenders(are not very big).
[Linked Image]


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#5070240 - 03/22/11 Re: Tenderloin vs. Backstrap [Re: SamOlson]  
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I always give the tenderloins to the guy I am hunting with and helps with the packing,,,,
Personally I dont really like the tenderloins,, always a little gamy to me, everyone thinks I am nuts, thats ok,,

I will fight for every tidbit of the backstraps though,,,

#5070546 - 03/22/11 Re: Tenderloin vs. Backstrap [Re: 300stw]  
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Well all this is confusing to say the least, why not just call it "Good Eats"!!


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