The Choicest Cut of Deer, Elk, and Moose
The backstrap, or loin, of a deer, elk, moose, or other big-game animal is regarded as the most desirable cut. This long, lean muscle remains tender because it does not undergo significant exertion during the animal’s life. It offers a rich flavor profile, surpassing that of the tenderloin, which, while exceptionally tender, can lack depth of taste. In cattle, the loin is the source of steaks, while in pigs, it yields chops. With a sharp knife and some basic knowledge, these same cuts can be replicated with venison.
Three Essential Methods to Butcher a Backstrap
1. Chateaubriand Fillets
Although traditionally a cut from the thickest end of a beef tenderloin, hunters can create a comparable chateaubriand from a deer or elk backstrap. This method is not only the fastest way to process this prime cut, but it also results in larger steaks that are more forgiving on the grill. Divide the backstrap into three or four sizable chunks (or five for larger elk and moose). Keep these pieces whole and cook them similarly to a steak or prime rib. The cooking time may be slightly longer, but this approach ensures a moist interior while allowing for a well-charred exterior.
Tip: Chateaubriand is traditionally a large center-cut fillet of tenderloin grilled alongside two lesser pieces of meat that are discarded after cooking.
2. Steaks – A Popular Choice Among Hunters
Similar to beef, the best steaks are derived from the backstrap, and many hunters opt to butcher their backstraps accordingly. The advantage of self-processing lies in the ability to determine the thickness of the steaks. Visualize a venison loin as akin to that of a cow and cut accordingly. The rear section of the backstrap yields strip steaks or top loin steaks, while the middle and front sections correspond to rib-eye or rib steaks. Typically, the most tender cuts are found in the center, with the front end near the neck being slightly tougher than the rear.
3. Butterfly Chops – The Preferred Cut
Most butchers typically cut venison backstraps into butterfly chops unless otherwise requested by the hunter. This method is also favored by home processors, as it produces thin chops when opened. Begin by making a cut nearly through the backstrap at the desired thickness for the chop, ensuring not to cut all the way through. This leaves a thin flap of meat still attached. Next, slice the chop from the rest of the loin at the same thickness. This technique results in a chop that resembles a butterfly when folded open, hence the name.