In Irish mythology, many great battles begin over the curadmír, which is the portion of roasted meat served at a feast for the hero or champion. Historical researchers believe that the heroes of the time liked thigh meat. However, if you asked people today what cut they would choose, most would say backstrap.
For people who have never heard of backstrap meat, the term might make you wonder if it refers to a certain steak or cut of meat, or if it just means long, thin, tender pieces of meat. The backstrap is actually a muscle found on all edible animals, from rabbits to buffalo. Backstrap meat comes from medium-sized animals like deer and sheep. Because of how it is butchered and how highly valued and expensive it is, the term is mostly used for the best cuts of meat from these animals.
It comes from the back muscles on either side of the spine that don’t do much work in animals with four legs. Because these muscles don’t have to carry heavy loads like the shoulder or move the animal forward like the thighs, they stay very soft. People are willing to pay more for beef backstrap meat, which they may also know by other names like New York Strip and ribeye steaks. This is because the muscles are soft and flexible, and they are usually hard to find because they are so small.
Beef backstrap, also sometimes called beef loin or beef tenderloin, refers to a long slender muscle that runs along either side of the backbone in cattle. While this cut might not be as well known as staples like ribeye or t-bone steaks it deserves more recognition for its incredibly tender texture and mild, beefy flavor that shines when simply seasoned and quickly cooked.
In this article, we’ll cover everything you need to know about beef backstrap, including where it comes from on the cow, how to cook it, and someserving ideas so you can take advantage of this underappreciated and affordable cut
What Part of the Cow Does Beef Backstrap Come From?
Backstrap is cut from the loin section of the cow, which runs from the ribcage back through the sirloin. More specifically, it comes from the longissimus dorsi muscle, which extends along either side of the backbone from the hip to the shoulder.
This muscle doesn’t get much use, so it remains very tender While ribeye and NY strip steaks also come from the loin section, backstrap is the very center part of the loin right next to the bone, making it especially tender with a fine grain
Key Characteristics and Flavor Profile
Some key qualities of beef backstrap include:
- Extremely tender texture
- Mild beefy flavor
- Little fat marbling
- Medium-sized muscle, 1-3 lbs typically
- Long, slender shape
The minimal fat marbling means backstrap is a leaner cut. However, this leanness translates to a milder, purer beef taste rather than the rich flavor of fattier ribs or brisket. When cooked properly to a perfect medium rare, the tender backstrap becomes melt-in-your-mouth juicy and needs little more than simple seasoning to highlight its subtleties.
How to Cook Tender and Juicy Backstrap
Backstrap cooks up best using quick, high heat methods to deliver a tender interior while developing a nice browned crust on the exterior. Below are some top preparation methods:
Grilling
A hot grill is ideal for getting a good char while cooking the backstrap over direct high heat to the perfect rosy medium rare in just 5-8 minutes per side. A basic rub of salt, pepper, and olive oil is all you need to bring out the flavor before grilling. Slice across the grain and serve.
Pan Searing
Similarly, a very hot skillet with a little oil can give the exterior a flavorful sear while cooking the inside quickly. Pan sear for 4-5 minutes per side for medium rare doneness, then let rest for 5 minutes before slicing against the grain to serve.
Broiling
For easy oven cooking, place seasoned backstrap on a broiling pan and broil 5-6 inches from high heat, flipping halfway through, until browned outside and cooked to desired doneness, about 8 minutes total per inch of thickness.
Sous Vide
For ultimate hands-off tenderness, seal seasoned backstrap in a bag then cook sous vide in 130°F water for 1-4 hours depending on thickness. Finish with a quick sear in a hot pan or on the grill.
Smoking
Smoked backstrap makes for excellent appetizers or mains. Brine lightly salted backstrap for 1-2 hours, then smoke at 225°F for 2-3 hours until it reaches an internal temperature of 140°F. Slice thinly across the grain.
Serving Ideas for Backstrap
Beyond basic preparations to highlight the natural flavor, backstrap also pairs well with sauces and other ingredients:
- Top grilled or pan seared medallions with a red wine reduction or chimichurri sauce.
- Stuff rolled backstrap with herbs, cheeses, or mushrooms, then roast or grill.
- Thinly slice smoked backstrap to enjoy as charcuterie meat.
- Dice into kebabs along with veggies and marinade overnight before grilling.
- Slice thinly against the grain and enjoy carpaccio-style topped with Parmesan and arugula.
- Stir fry quick-cooked strips or cubes with veggies and Asian sauces.
For an indulgent surf and turf dish, pair grilled or pan seared backstrap with seafood like shrimps or scallops.
Nutrition of Beef Backstrap
As a leaner cut of beef with little marbling, backstrap offers nutritional benefits:
- High in protein – A 3 oz serving contains 25 grams of protein.
- Lower in saturated fat than fattier cuts like ribeye or brisket.
- Provides significant amounts of zinc, iron, selenium, phosphorus, and B vitamins.
- As with all red meats, a good source of creatine to support muscle growth and function.
The minimal fat and connective tissue also means backstrap is easier to digest than fattier or more fibrous cuts.
Just watch portion sizes, as all red meats are high in cholesterol. But the leanness of backstrap makes it easier to enjoy in moderation as part of a balanced diet.
How to Buy Quality Backstrap
Whether buying backstrap at a butcher shop or grocery store, here are some tips for selecting the best quality cuts:
- Look for a bright cherry red color without dark spots or blemishes.
- Choose strips that are very lean without heavy marbling or thick seams of fat.
- Opt for thickness of 1-2 inches for best cooking and portioning.
- Ensure the cut has a long, even shape not tapered or thin at one end.
- The surface should look moist but not slimy.
High quality, fresh backstrap will have a slight sheen and firm, springy texture when lightly pressed. Avoid cuts with dry, dull surfaces or any unpleasant odors.
For maximum freshness and portion control, request the backstrap cut to order rather than pre-cut pieces sitting in the butcher case. Promptly refrigerate fresh cuts for use within 4-5 days.
An Ideal Cut for Quick Weeknight Meals
With its mild flavor, tender texture that cooks up quickly, and easy slicing across the grain, beef backstrap makes an ideal choice for easy weeknight dinners. It can also impress when grilled or sauced elegantly for weekend entertaining.
Hopefully this guide gives you a better appreciation for this underrated and affordable cut of beef. Try experimenting with cooking methods and seasoning combos to highlight the backstrap’s simple flavors and tender juiciness. Let us know if you have any other favorite ways to prepare and serve this versatile, lean, and delicious cut of beef!
How to cook backstrap meat
Cooking backstraps should be an exercise in restraint. Backstraps don’t have much fat or connective tissue, but for wild game backstraps, you need to cut off any fat or silver skin before cooking them. Most people think that extra fat keeps meats moist, but deer fat makes your mouth feel weirdly waxy and isn’t worth the small difference it will make. The connective tissues from a hardworking, wild animal are also particularly tough. Silverskins get soft and melt in your mouth when stewed, but when backstrap meat is cooked, they will only add chew and a gamey twang to the pure, lean meat. Since backstrap meat is mostly protein, it’s best to keep it moist while cooking by dry brining, bacon-wrapping, or basting it with butter on a regular basis.
The backstrap can be seared over very high heat or smoked slowly and low. But you must not cook it too much in either case. To make sure the meat is medium rare, use a meat thermometer to make sure the internal temperature is around 135 F. If it’s not, the meat will dry out. People who want to make venison tartare should freeze the meat for at least two days, as suggested by the CDC because of toxoplasmosis. However, eating raw meat is always risky, and the only way to be sure it is safe is to cook it to 145 F.
What is backstrap meat?
The scientific name for the muscle we call the backstrap is Longissimus dorsi. The muscle is long, thin, and shaped like a cylinder. It runs from the bottom rib to the shoulder blades along the spine and ribs. Since humans walk on two legs, this muscle helps keep our bodies straight and our torsos stable when we bend backwards or sideways. Animals with four legs distribute their weight more evenly across their hips and shoulders, leaving the middle back with less work to do. The more work a muscle does, the more collagen builds up in it, which makes the meat tougher. Because the Longissimus muscle gets used less, backstrap meat is lower in collagen and particularly tender.
If you’ve ever seen a pork chop, a tomahawk steak, or a rack of lamb, you’ve seen backstrap meat that still has a rib and different amounts of other meat attached. The circular eye of the cut is a cross-section of the Longissimus dorsi muscle. Even though it’s a premium, highly sought-after, and relatively uncommon cut of meat, it’s not a small piece. How many people it can feed, however, depends on the size of the animal.
Backstrap meat is tender because it doesn’t have much collagen in it, and the Longissimus muscle doesn’t store much fat inside the tissue. This means the meat is rich and lean, but it can dry out quickly and get too done if you’re not careful.
Backstrap meat is not hard to find: Butchers in America will likely sell some kind of backstrap. It will be used to make chops, fillets, and even lean shish kebabs, but it probably won’t be called that. If youre getting meat to cook that is called “backstrap,” chances are it is venison of some kind.
Hunters love their backstraps. The Deer Association called it “Americas most desirable cut of meat.” However, sometimes youll get venison that youre told is backstrap, but in fact, is not. Its quite common for people to use the terms backstrap and tenderloin without paying heed to the biological distinction, and its not hard to see why. Both cuts are notably tender, small, cylindrical, and highly prized. However, tenderloins are not from the outer back at all but form the inside rear of the stomach wall, further down towards the hips and the ground than the backstrap.
Fresh backstraps and tenderloins are soft enough to eat in camp, but tougher cuts of meat may be hung up for weeks to make them taste and feel better. This means that a lot of tenderloins and backstraps can be cooked at the same time and in the same way. This makes it simple to mix up the two cuts.
Trimming backstraps
FAQ
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