Ask ten hunters what the best cut on a deer is and about half will say backstrap, half will say tenderloin. They are not the same cut, and they cook differently. Here is the actual difference.
What Is the Backstrap?
The backstrap (also called the loin) runs along the outside of the spine on both sides, from the neck to the hindquarters. On a deer, each backstrap is a long, thick muscle that is rarely worked during the deer's life, making it exceptionally tender. You get two backstraps per deer. This is the venison equivalent of a beef strip loin or ribeye.
A full backstrap from a mature buck can weigh 2-4 lbs per side depending on the size of the animal. It is a significant cut.
What Is the Tenderloin?
The tenderloins (also called inner loins or filets) are two small muscles located inside the body cavity, running alongside the spine on the inside. They are the most tender muscle on the deer - the least-used muscle in the whole animal - but they are very small. A tenderloin from a large buck might be 8-14 oz each. They are often eaten by the hunter right at camp, cooked in a skillet immediately after field dressing.
On a beef animal, this is equivalent to the tenderloin or filet mignon. It is more tender than the backstrap but also smaller and with less flavor.
Backstrap vs. Tenderloin: At a Glance
- Location: Backstrap - outside of spine. Tenderloin - inside cavity alongside spine.
- Size: Backstrap - large (2-4 lbs each). Tenderloin - small (0.5-1 lb each).
- Tenderness: Both are very tender. Tenderloin is the more delicate of the two.
- Flavor: Backstrap has slightly more flavor due to its size and the fact that it has more fat marbling potential.
- Best cooking method: Both are best cooked quickly at high heat to medium-rare.
How to Cook Backstrap
The classic preparation: marinate in olive oil, garlic, and rosemary (optional), then sear in a screaming hot cast iron skillet with butter for 3-4 minutes per side. Pull it at 130-135F internal temperature. Rest for 5 minutes. Slice against the grain into medallions. Do not overcook venison - it goes from perfect to dry very quickly.
How to Cook Tenderloin
Most hunters do not even let it make it home. The tenderloin is almost always cooked in a skillet or on a camp stove right after field dressing. Salt, pepper, butter, 2-3 minutes per side. Eat immediately. There is no bad way to cook it if you keep the heat high and the time short.
Getting the Most Out of These Cuts
When you drop off your deer at a processor, make sure you specifically ask them to keep the tenderloins. Some processors remove them during field dressing cleanup and discard them if you do not ask. Also ask whether they will leave your backstraps whole or cut them into steaks - whole backstraps give you more versatility for cooking later.
Looking for a deer processor near you? Search processors by state on Butcher Bud.