How Much Does Venison Backstrap Cost Per Pound?

As an adventurous home cook and hunter, I’m always looking for ways to incorporate venison into delicious recipes. The tender, lean backstrap is one of my favorite cuts of venison to cook with. But with meat prices fluctuating these days, I wanted to find out – how much does venison backstrap generally cost per pound?

In this article, we’ll break down the factors that impact the price per pound of venison backstrap. We’ll look at pricing from farms, butchers, and direct from hunters. I’ll also share tips for getting the best deal and some tasty recipes for this premium cut of venison. Let’s dive in!

What is Venison Backstrap?

Backstrap refers to the tender loins located along either side of a deer’s spine It’s equivalent to the beef tenderloin steak. This muscle gets little use, so it’s extremely tender and lean.

Backstrap is considered one of the prime cuts of venison. It has a delicate, fine-grained texture and mild flavor. Venison backstrap can be grilled pan-seared broiled or roasted whole. It’s suitable for everything from quick weeknight meals to impressive holiday centerpieces.

Average Cost per Pound of Farmed Venison Backstrap

To understand typical per pound pricing, I first looked at farmed venison sold online and at specialty butcher shops. Here’s what I found

• D’Artagnan – $32 per pound
• Exotic Meats USA – $34 per pound
• Local butcher shop – $18-22 per pound

The average cost for farmed venison backstrap is $25 per pound based on these sources. However, wild venison is generally less expensive than farmed.

Pricing for Wild Venison Backstrap

For hunters selling wild venison from deer they’ve harvested, the pricing is more varied but lower on average:

• Direct from hunters – $15-20 per pound
• Specialty butchers – $18-25 per pound
• Online classifieds – $12-17 per pound

$17 per pound is a typical base price for wild venison backstrap sold through hunters, butchers or classified ads. Of course, pricing fluctuates based on availability, location and other factors.

What Impacts the Cost of Venison Backstrap?

A few key things can raise or lower the price per pound of venison backstrap:

• Supply and demand – Prices spike during peak holiday cooking season when demand is high. They dip when there’s an oversupply after hunting season.

• Processing – Professionally butchered and vacuum packed commands a premium over DIY freezer-bag packs.

• Source – Wild venison is cheaper than farmed. Direct from hunters is cheapest.

• Location – Prices are higher in urban areas and lower in rural hunting communities.

• Quality – The grade, fat marbling and aging impact price for this premium cut.

Tips for Finding the Best Backstrap Deals

Here are some tips for keeping your costs down when buying venison backstrap:

• Check prices both in-season and off-season when supply is lower.

• Buy directly from hunters when possible to cut out butcher markup.

• Buy in bulk and split costs with other venison fans.

• Join venison exchanges through hunting clubs or Facebook groups.

• Don’t overlook sale sections at meat markets for savings.

Incredible Recipes for Venison Backstrap

My favorite way to enjoy venison backstrap is wrapped in bacon and grilled to medium-rare. But here are some other delicious recipes to try:

• Backstrap medallions – Quick pan-seared medallions with blue cheese sauce.

• Stuffed backstrap – Butterfly and stuff with veggies, cheese and herbs.

• Venison skewers – Marinated cubes, threaded on skewers for grilling.

• Backstrap roulade – Spread with mustard, herbs and roast as a spiral.

• Venison carpaccio – Thinly sliced raw backstrap dressed with lemon, olive oil and arugula.

Is Venison Backstrap Worth the Price?

Compared to beef, venison backstrap is still a relative bargain for a premium tenderloin cut. And the unique flavor of wild game is a tasty reward in itself.

While pricing fluctuates, following these tips can help you enjoy this venison delicacy without breaking the bank. Sear up a peppery venison medallion or rich stuffed backstrap roast to see why this cut is considered the filet mignon of wild game!