The loins are the most highly accoladed venison cut, and for good reason. These are the muscle bands that set along either side of the spine, extending from the bottommost vertebra up to the scapula. To harvest each one, cut along the spine starting by the scapula and working down to the last vertebra.

What cut is loin of venison?

Venison Tenderloin

The tenderloin is the first cut that is usually taken off a deer. This cut is so tender that it should be treated simply – salt and pepper is all it needs, with a quick hot sear with butter on the grill or in a pan.

Is venison backstrap the same as loin?

Venison backstrap is the loin consisting of muscles on each side of a deer's spine. It's considered the “filet mignon” cut because the muscle is not weight-bearing, like the shoulder, and it contains less connective tissue, which makes it very tender.

What is venison whole loin?

Whole venison loins (aka venison backstrap meat) include both ribeye and strip loin portions of meat, allowing diners to enjoy both the more flavorful ribeye and the leaner, tender strip loin. They make an excellent venison roast, but can also be cut into steaks or medallions.

What is the most tender cut of venison?

Remember Venison's great friends are earthy like mushrooms and sweet like blueberries. As with the striploin, the boneless loin is a beautiful, tender cut ideal for roasting whole or preparing as steaks.

How To Butcher A Whole Loin Of Venison #SRP

34 related questions found

Where is venison loin from?

Venison tenderloins are pieces of deer meat that can be eaten similarly to beef or pork. Tenderloin refers to the cut of meat taken from inside the chest cavity, beneath the spine and just forward of the pelvic region. This cut is located right below the loin/backstrap.

Why is my deer tenderloin tough?

"Freshly butchered venison — especially when it is in rigor mortis — will be super tough," Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.

What part of the deer is venison?

Venison originally meant the meat of a game animal but now refers primarily to the meat of horned ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs.

What are the best cuts of deer meat?

The tenderloin, striploin, knuckle and rump are the most tender cuts. Medium-tender cuts are the eight rib rack, top round and bottom round. The flank steak and osso buco are the least tender.

What is a loin?

The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. The term is used to describe the anatomy of humans and quadrupeds, such as horses, pigs, or cattle.

What is the best cut of venison for roasting?

The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). Both are best cooked on the bone for flavour and succulence. When it comes to roasting these joints, you might want to consider roe deer over red, simply because its smaller size is more user-friendly in a domestic setting.

What is the backstrap of a deer?

The backstraps are two large muscles that follow most mammals' spines alongside the vertical spinous processes (the bone “fins” that stick up off the spine) and sit on top of the rib cage. They run forward from the pelvic bone all the way up into the neck.

How do you identify a deer cut?

The cuts are, from bottom left to right: Bottom round, eye of round, top round, and the sirloin. Top left to right: Shank, femur, and scraps for grinding. Venison hindquarters produce the most meat, which can be broken down into large, usable cuts.

What is the backstrap on a cow called?

Loin. The loin is actually two subprimal cuts—the strip loin (backstrap) and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine.

Where do the steaks come from on a deer?

The best steak cuts from a deer come out of the hindquarters, also known as hams. Remove the hindquarters from the carcass and then break them down from the inside by following sinew lines between the individual muscles.

What is the difference between venison and deer?

There is no difference between venison and deer meat. Deer meat is called “venison.” ... Like in the case of cow and beef, where a cow is a living creature and beef is its meat, ready for cooking and consumption, deer is a live beast and turns into venison when being prepped for food.

Is eating deer meat good for you?

Venison is richer in protein than any other red meat. That's good for your body because it promotes muscle growth. It's also great for your diet because the more protein a food has, the more it satiates your appetite. In other words, when you eat venison, you'll feel fuller longer.

Are elk and venison the same?

In current usage, the term venison is used to describe the meat of a deer or antelope. Venison comes from animals such as our native whitetail deer, reindeer, moose, elk, and several non-native animals such as red deer, axis deer, fallow deer, sika deer, blackbuck antelope, and nilgai antelope.

Why is deer meat called venison?

According to Yahoo, the word venison derives from the Latin word venor, meaning “to hunt or pursue.” Following the invasion and the establishment of the Royal Forests, any hunted animal was called “venison” after it was killed; because more deer were hunted than any other animal, the name stuck.

Is Moose considered venison?

The most common modern usage is to refer to venison as any member of the deer family. ... For most, caribou and moose are not included even though they are members of the deer family (Cervidae). Some folks are more purists and separate out the two deer species as venison, leaving elk, moose and caribou separately.

What is the best way to cook deer backstrap?

Once you're ready to cook, the top three methods for cooking deer backstrap are searing, grilling or searing it in a dutch oven and finishing in the oven. These offer the most control in cooking so that you don't overcook your meat.

What is best to soak deer meat in before cooking?

What is best to soak deer meat in before cooking? Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.

How do you get the gamey taste out of deer meat?

In The Kitchen

Prior to cooking, soak your venison steaks overnight in buttermilk. This will help pull the blood out of the meat and remove some of that gamy taste. You can make buttermilk simply by adding vinegar to regular milk from the carton. Simple as that.