Finding the backstrap on a deer is crucial for any hunter aiming to harvest the most tender and flavorful cuts of meat. This prized muscle group, known for its exceptional taste and texture, requires precise knowledge of its location for efficient and clean field dressing. This guide will provide a detailed explanation of backstrap location, along with helpful tips for locating and removing it.
Understanding Deer Anatomy: Locating the Backstrap
The backstrap, also known as the tenderloin, is a long, slender muscle located along the deer's spine. It runs the length of the animal's back, from the neck almost to the tail. Unlike other muscles, the backstrap is relatively isolated, making it easier to identify and remove cleanly.
Key Identifying Features:
- Position: Runs parallel to the spine, directly beneath the skin and overlying muscle.
- Shape: Long, cylindrical, and relatively thin compared to other larger muscles.
- Texture: Feels smooth and firm to the touch.
Step-by-Step Guide to Finding and Removing the Backstrap
-
Field Dressing: Begin by properly field dressing the deer. This involves removing the internal organs, ensuring cleanliness and preventing meat spoilage.
-
Locate the Spine: Carefully trace the spine from the neck to the tail. The backstrap lies directly adjacent to it.
-
Identify the Muscle: Feel along each side of the spine. You'll feel a long, distinct muscle—this is the backstrap. It's often easily distinguishable from the surrounding muscles due to its size and shape.
-
Careful Incision: Using a sharp knife, make a shallow incision along the length of the backstrap, carefully separating it from the surrounding muscles and connective tissues. Take your time to avoid puncturing the backstrap itself.
-
Gentle Separation: With the knife, gently work your way around the backstrap, freeing it from the surrounding tissues. Use your fingers to help separate the muscle if necessary.
-
Removal: Once completely separated, carefully remove the entire backstrap. It should come out as a single, intact piece.
Tips for Success:
- Sharp Knife: A very sharp knife is essential for clean cuts and minimizing damage to the meat.
- Patience: Take your time and avoid rushing. Careful work leads to a higher-quality cut of meat.
- Cleanliness: Maintain cleanliness throughout the process to prevent contamination.
- Practice: Practice makes perfect. If you are new to butchering, consider seeking guidance from an experienced hunter or taking a butchery course.
Beyond the Basics: Understanding Backstrap Variations
While the location remains consistent, the size and exact shape of the backstrap can vary slightly depending on the size and age of the deer. Older deer may have a slightly tougher backstrap, while younger deer will often have a more tender cut.
Conclusion: Enjoying the Rewards of a Properly Harvested Backstrap
The backstrap is a delicious and highly sought-after cut of venison. By following these steps and tips, you can confidently locate and remove this prize, enjoying the fruits of your harvest with a perfectly prepared backstrap. Remember, safety and cleanliness are paramount throughout the entire process. Happy hunting!
