beef/venison cuts

Wingbone · January 17, 2007, 08:27 PM

Gentleman,
I've heard many answers to this and still don't know the correct one. I call the 2 long, oval, strips of meat that run along each side of spine of a deer, the back straps. I call the 2 strips located in the cavity, toward the rear of the deer, the tender loins (the best meat in my opinion). What are these called on a cow? Some guys have told me the backstraps are the filet mignons, others have said the tenderloins (what I call the tenderloins) are. I've tried serching and have found many charts on beef but none have the 2 cavity strips on it. So? Any proffessional butchers out there? Thanks,
Ken

gdvan01 · January 17, 2007, 09:27 PM

On deer the 'stuff' on the back has been called either backstrap and/or tenderloin. The little critters on the inside of the deer...and damned tasty too...I always heard called "the fish".

I am not a butcher or an expert, that's just what I've always heard then called.

Capp35 · January 17, 2007, 09:33 PM

"Back Strap" and "Hanging Tenderloin"

mete · January 18, 2007, 12:52 AM

Tenderloin or fillet [ in french Filet Mignon]

NRA4life · January 18, 2007, 12:24 PM

Filet mignon is the center portions of the tenderloins located inside the cavity on a cow. What you (me and many) refer to as the backstraps on a deer are the rib steaks (or prime rib), porterhouse and T-Bones on a cow.

castnblast · January 18, 2007, 01:17 PM

Correct. And as an FYI, the Sirloin is the cut from the hip (usually where the backstraps end all the way to the tail in a straight line cut from where you removed the backstrap.

ride-a-aug · January 18, 2007, 01:27 PM

I call both of them tasty.

el Divino · January 30, 2007, 06:26 PM

tenderloin (inside) and loin (outside)

FirstFreedom · January 30, 2007, 06:42 PM

That's correct, the backstrap is actually called a loin, and from a cow produces filet steaks, such as "filet mignon", and the inner meat is called a tenderloin on both deer & cow. I like the loin just a smidge better than the tenderloin on a deer, myself, but they are both excellent.

The tenderloin from a cow is bigger than the loin on a deer!

FrontSight · January 30, 2007, 07:33 PM

NRA4life has got it correct, I believe

castnblast · January 30, 2007, 10:47 PM

o.k...I'll get a little more technical...

The loin is actually the whole hindquarter. The Sirloin...is that cut above the hip hence the prefix sir which I think means either above or adjoined to...I'm too lazy to check the actual meaning, but you get my drift. Your New York Strip would be that part of the backstrap which begins where the ribs end, and runs along the bone toward the hip bone. (there are those small bones along the spine...and is directly above the Tenderloin in the inside). Your Ribeye cut is that portion of the backstrap that runs from the back of the ribs up to the shoulder region. In front of that starts your chuck. The shoulder is where you get your 7 bone steak if you cut the shoulder w/ a meat saw directly across the shoulder blade. The brisket would be the meat that runs across the chest...in my case...I call that chili meat...along w/ the rib and interior and exterior flank...And the shoulders when I don't blow them to pieces...

FrontSight · January 31, 2007, 02:56 PM

This link might help...you need Adobe to view it, tho:

http://www.angus.org/pubs/beefchart.pdf

The Gamemaster · January 31, 2007, 05:02 PM

The back straps on a deer is also called the Chops in some parts of the world.

I get into fights all the time when people tell me that they ate the tenderloins for supper and I ask where they came from and the point to the back straps.

When you suggest to some people that the tenderloins are on the inside = they get grossed out and will even tell you that if you want them you can have them.

Funny thing was I gave a outlaw some tenderloins and they were starving and they said that they were stringy and not very good. That's the last time I ever try to help them out.

It takes several large deer to get enough tenderloins to make a meal for a whole family.

NRA4life · February 1, 2007, 02:27 PM

Now these are the definitions of backstraps. Hopefully I got the picture attached right.

January 17, 2007, 08:27 PM	#1
Wingbone Senior Member Join Date: September 23, 2005 Posts: 136	beef/venison cuts Gentleman, I've heard many answers to this and still don't know the correct one. I call the 2 long, oval, strips of meat that run along each side of spine of a deer, the back straps. I call the 2 strips located in the cavity, toward the rear of the deer, the tender loins (the best meat in my opinion). What are these called on a cow? Some guys have told me the backstraps are the filet mignons, others have said the tenderloins (what I call the tenderloins) are. I've tried serching and have found many charts on beef but none have the 2 cavity strips on it. So? Any proffessional butchers out there? Thanks, Ken

January 18, 2007, 01:17 PM	#6
castnblast Senior Member Join Date: July 2, 2006 Location: Corpus Christi TX Posts: 1,148	Correct. And as an FYI, the Sirloin is the cut from the hip (usually where the backstraps end all the way to the tail in a straight line cut from where you removed the backstrap. __________________ VEGETARIAN...old indian word for bad hunter

January 30, 2007, 06:26 PM	#8
el Divino Senior Member Join Date: December 25, 2006 Location: Deep South Texas Posts: 228	tenderloin (inside) and loin (outside) __________________ People sleep peaceably in their beds at night only because rough men stand ready to do violence on their behalf. (Orwell)

January 30, 2007, 10:47 PM	#11
castnblast Senior Member Join Date: July 2, 2006 Location: Corpus Christi TX Posts: 1,148	o.k...I'll get a little more technical... The loin is actually the whole hindquarter. The Sirloin...is that cut above the hip hence the prefix sir which I think means either above or adjoined to...I'm too lazy to check the actual meaning, but you get my drift. Your New York Strip would be that part of the backstrap which begins where the ribs end, and runs along the bone toward the hip bone. (there are those small bones along the spine...and is directly above the Tenderloin in the inside). Your Ribeye cut is that portion of the backstrap that runs from the back of the ribs up to the shoulder region. In front of that starts your chuck. The shoulder is where you get your 7 bone steak if you cut the shoulder w/ a meat saw directly across the shoulder blade. The brisket would be the meat that runs across the chest...in my case...I call that chili meat...along w/ the rib and interior and exterior flank...And the shoulders when I don't blow them to pieces... __________________ VEGETARIAN...old indian word for bad hunter

January 17, 2007, 09:27 PM	#2
gdvan01 Senior Member Join Date: November 15, 2006 Location: Home of the first First Lady Posts: 463	On deer the 'stuff' on the back has been called either backstrap and/or tenderloin. The little critters on the inside of the deer...and damned tasty too...I always heard called "the fish". I am not a butcher or an expert, that's just what I've always heard then called.

January 17, 2007, 09:33 PM	#3
Capp35 Senior Member Join Date: May 2, 2006 Location: Lone Star State Posts: 198	"Back Strap" and "Hanging Tenderloin"

January 18, 2007, 12:52 AM	#4
mete Senior Member Join Date: June 14, 2004 Location: NY State Posts: 6,575	Tenderloin or fillet [ in french Filet Mignon]

January 18, 2007, 12:24 PM	#5
NRA4life Senior Member Join Date: July 26, 2001 Location: WA Posts: 183	Filet mignon is the center portions of the tenderloins located inside the cavity on a cow. What you (me and many) refer to as the backstraps on a deer are the rib steaks (or prime rib), porterhouse and T-Bones on a cow.

January 18, 2007, 01:27 PM	#7
ride-a-aug Member Join Date: July 10, 2005 Posts: 85	I call both of them tasty.

January 30, 2007, 06:42 PM	#9
FirstFreedom Junior member Join Date: May 31, 2004 Location: The Toll Road State, U.S.A. Posts: 12,451	That's correct, the backstrap is actually called a loin, and from a cow produces filet steaks, such as "filet mignon", and the inner meat is called a tenderloin on both deer & cow. I like the loin just a smidge better than the tenderloin on a deer, myself, but they are both excellent. The tenderloin from a cow is bigger than the loin on a deer!

January 30, 2007, 07:33 PM	#10
FrontSight Senior Member Join Date: September 9, 2005 Posts: 1,712	NRA4life has got it correct, I believe

January 31, 2007, 02:56 PM	#12
FrontSight Senior Member Join Date: September 9, 2005 Posts: 1,712	This link might help...you need Adobe to view it, tho: http://www.angus.org/pubs/beefchart.pdf

January 31, 2007, 05:02 PM	#13
The Gamemaster Senior Member Join Date: January 31, 2007 Posts: 135	The back straps on a deer is also called the Chops in some parts of the world. I get into fights all the time when people tell me that they ate the tenderloins for supper and I ask where they came from and the point to the back straps. When you suggest to some people that the tenderloins are on the inside = they get grossed out and will even tell you that if you want them you can have them. Funny thing was I gave a outlaw some tenderloins and they were starving and they said that they were stringy and not very good. That's the last time I ever try to help them out. It takes several large deer to get enough tenderloins to make a meal for a whole family.