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Posted By: JonS Tenderloin vs. Backstrap - 03/21/11
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
Posted By: SamOlson Re: Tenderloin vs. Backstrap - 03/21/11
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).


Posted By: AKA_Spook Re: Tenderloin vs. Backstrap - 03/21/11
Tenderloin Explained
Posted By: Lawdwaz Re: Tenderloin vs. Backstrap - 03/21/11
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>
Posted By: SamOlson Re: Tenderloin vs. Backstrap - 03/21/11
You explained it very well.

Damn skinner.....grin
Posted By: Lawdwaz Re: Tenderloin vs. Backstrap - 03/21/11
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
Posted By: Mule Deer Re: Tenderloin vs. Backstrap - 03/21/11
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.
Posted By: JonS Re: Tenderloin vs. Backstrap - 03/21/11
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.
Posted By: deg967 Re: Tenderloin vs. Backstrap - 03/21/11
Backstrap all the way
Posted By: Rman Re: Tenderloin vs. Backstrap - 03/21/11
They both taste great, wrapped in bacon.
Mmmmmmmmmmmmm...bacon...

R.
Posted By: Cobble Re: Tenderloin vs. Backstrap - 03/21/11
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.



Posted By: SamOlson Re: Tenderloin vs. Backstrap - 03/21/11
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
Posted By: KCBighorn Re: Tenderloin vs. Backstrap - 03/21/11
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
I call the backstraps "chops" and the tenderloins "mine"..
Posted By: SamOlson Re: Tenderloin vs. Backstrap - 03/21/11
They both be most excellent to chew on....grin
Posted By: 1minute Re: Tenderloin vs. Backstrap - 03/21/11
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.
Posted By: JGRaider Re: Tenderloin vs. Backstrap - 03/21/11
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.
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.
Posted By: Whelenman Re: Tenderloin vs. Backstrap - 03/21/11
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!
Posted By: AkMtnHntr Re: Tenderloin vs. Backstrap - 03/21/11
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!

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


Not confusing at all. Tenderloins are found inside the body cavity and back straps are on the outside. A man should know what he is eating. miles
Posted By: 24mileboy Re: Tenderloin vs. Backstrap - 03/23/11
Speaking of fish cheeks, was steelhead fishing this weekend and after catching one a group that was fishing next to us grilled one over the warming fire. The cook stuck his knife into the cheek and pulled out a chunk of meat and handed it to me and said, ever had the cheek before? Was pretty good.

I also like backstraps or tenderloins, going to have some tomorrow night, which I am not sure of. smile
You just need to keep blood and gut contents off of the tenderloins.

Can you say "neck shots"? grin
Posted By: 24mileboy Re: Tenderloin vs. Backstrap - 03/24/11
Well the hidden in the freezer tenderloins were very good.May have to look again for what is hiding! ;0
Posted By: Alamosa Re: Tenderloin vs. Backstrap - 03/24/11
If you take a cross section of spine (usually ribs 6 through 12) you get a roast that includes a segment of all 4 loins known as a standing rib roast. Very rarely done with wild game because game is rarely processed cut through the bone and few hunters want all 4 loins segmented. I've done it before with elk and I found it difficult to carve and serve.

[Linked Image]

If you remember the Flintstones you may recall this is the cut that the car hop delivers to Fred at the drive-in.
Originally Posted by Bulletbutt
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 seen these in elk but never been able to find any info on them... Thanks!
Posted By: lovemy99 Re: Tenderloin vs. Backstrap - 03/24/11
as for T-bone versus Porterhouse... I saw or read recently that their is an official standard, I think it was 2" of tenderloin for a Porterhouse any less would be a T-bone...

As for the "false loin" in the front... its there even on a white tail but not really large enough to cut out...I've also read that its not really anything like a standard tenderloin in terms of tenderness.

There is actually another muscle group that can be cut from the front leg that is often called a mock tenderloin due to its shape only! Not tender by any means.
Is that the same as a "Flatiron Steak" ? I've never heard of these until recently.
Posted By: nighthawk Re: Tenderloin vs. Backstrap - 03/25/11
I admit it, had to look it up. It's off the best part of the shoulder, Wiki explains it. For me, venison shoulder goes for small roasts and (very good) stew meat.
Neat. I ran off a copy of that.
Posted By: Mule Deer Re: Tenderloin vs. Backstrap - 03/25/11
You can also find a detailed description of how to cut those steaks from a game animal in SLICE OF THE WILD, written by my wife Eileen Clarke, available through our website: www.riflesandrecipes.com

This is not only a great cut from any game animal, but I have used it for decades as a test of the overall tenderness of a particular animal. The first thing I do after we butcher any animal is pan-fry a 1" thick shoulder steak. If it's reasonably tender, that tells us that animal's meat will be good for quick-cooking methods. If it's on the tough sids, then the tougher cuts from that animal will need some tenderizing techniques, such as brasing or stewing.
Posted By: nighthawk Re: Tenderloin vs. Backstrap - 03/25/11
When I was in school and money was tight and the local supermarket had seven bone roasts on sale, I'd pick the best one in the case. I'd cut that part of the roast for grilling and save the rest for whatever. Doesn't compare to a good steak off the loin but good enough! Didn't know it had a name until now.
Originally Posted by Mule Deer
You can also find a detailed description of how to cut those steaks from a game animal in SLICE OF THE WILD, written by my wife Eileen Clarke, available through our website: www.riflesandrecipes.com

This is not only a great cut from any game animal, but I have used it for decades as a test of the overall tenderness of a particular animal. The first thing I do after we butcher any animal is pan-fry a 1" thick shoulder steak. If it's reasonably tender, that tells us that animal's meat will be good for quick-cooking methods. If it's on the tough sids, then the tougher cuts from that animal will need some tenderizing techniques, such as brasing or stewing.


I remember reading that, now. I guess that's better than not having read it... blush
Posted By: Popapi Re: Tenderloin vs. Backstrap - 03/25/11
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>
TENFO!!!!!! wink
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For me, venison shoulder goes for small roasts and (very good) stew meat.


That is what I use the shoulders for (stew meat) except I use the better parts after boning for jerky. That is probably where my flatiron steak ends up. In fact, all of my deer is boned out and the muscles separated and frozen whole. I cut individual steaks at cooking time. I put some pieces from all over into one pile for jerky. I think the best stew meat comes from the neck. miles
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