Among hunters, the backstraps have earned a high reputation. Aside from the tenderloins, they’re usually the cut that most people prize. We’ve all seen the grip n’ grin photos of a backstrap harvested in the field. If you’re like me, you’ve probably taken a few photos too. While this showpiece steak is visually impressive, I’m going to be honest: I don’t think it’s quite as good as people make it out to be. There are better steaks on a deer.
I used to think that the backstraps are the “prime cut” of a deer, elk, or antelope. They’re fairly tender and large compared to other steaks, making them great for sharing. However, it’s not the best, or even second best.
For argument’s sake, we can all agree that the tenderloins got their name for a reason. Outside of that, the top round (or inside round) beats the backstrap any day. And, even more controversially, I also prefer the sirloin tip.
Why? It comes down to texture, grain, and cooking flexibility. The backstrap can be dense, and because it lacks a long grain line like the top round, it doesn’t offer the same natural tenderness when cooked. When the top round is handled properly and sliced against the grain, it delivers significantly more tender, satisfying meat than a backstrap. Check out this video for to make some delicious, tender venison fajitas with a top round.
The shape of the backstrap also presents its own challenges. It’s long and flat, and many people butterfly it to make it wider. I know I’m going to ruffle some feathers when I say this, but I’m not a fan of this method. It creates a thin steak, sometimes only half an inch thick, that easily overcooks! A thin backstrap will brown quickly on the outside while drying out in the center, which means you have to babysit it at the stove or on the grill to avoid overcooked, dry meat. By contrast, a big, thick steak from the top round or sirloin tip can be cooked with a little more margin for error, giving you a juicy, satisfying bite every time.
That said, I still enjoy eating the backstrap, especially when it’s turned into tartare. Its long shape makes it a great candidate for smoking whole, and it’s a good steak to share with friends and family. But in my opinion, it doesn’t quite live up to the hype as the ultimate steak.
So, if you’re weighing your options when breaking down a deer, don’t feel obligated to treat the backstrap as the crown jewel. Explore the other cuts—you might be surprised how satisfying they can be. Sometimes, the unsung cuts are the ones that leave the most lasting impression at the table.
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