Venison Essentials: How to Fillet a Backstrap

backstrap fillet

Of all the cuts that our customers get excited about, the Backstrap is by far the most popular. Over the past 50 years, we’ve processed thousands upon thousands of deer for our local Katy hunters. They always rave about our backstrap cuts, so we must be doing something right!

Our owner, Herman Meyer, shows some of the essentials of the backstrap cut in the following video:

What you need to know about backstrap fillets:

Where is the cut found on a whitetail deer?

If you’re unfamiliar, the backstrap is the area of a deer that is primarily used for steaks. It’s one of the rare areas on a deer that doesn’t have a significant amount of fat or sinew, which makes it an ideal (and delicious) cut for steaks.

In addition to the cut being great for cooking, it’s also one of the easiest to cut and remove from the deer. It’s runs along the entire spine from the hips to the neck,  and goes all the way to the back of the rib cage.

The backstrap loses weight after trimming

This is a common misconception about the backstrap! When the meat is first removed from a whitetail, the average weight of the backstrap is roughly three pounds.

After the cut is trimmed correctly, it lowers the weight of the meat to an average of two pounds. At Midway, we charge by the pound after the cut, so this loss of weight isn’t an issue for our customers.

Be sure to remove the silver skin!

One other interesting notes about the backstrap is that has “silver skin”, which is very similar to thick film that is found on baby back ribs! If this skin isn’t removed, you’re going to be in for a LOT of chewing.

For more information on venison cuts and to keep up to date with Midway throughout the hunting season, be sure to take a look at our Facebook page!

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