Backstraps

Backstraps, also known as tenderloins, are a highly prized cut of meat from the loin of various animals, most commonly pork, venison, and beef. This muscle runs along the spine, beneath the ribs and behind the shoulder. Because it is a muscle that is not heavily used for locomotion, the backstrap is exceptionally tender and lean.

The cut's texture is fine-grained, and its flavor profile is generally mild, allowing it to be paired with a wide variety of seasonings and sauces. Due to its tenderness and lean nature, backstraps are best cooked using quick, dry heat methods such as searing, grilling, or roasting. Overcooking can quickly lead to dryness and a loss of its desirable texture.

In pork, the backstrap is often referred to as pork tenderloin. For venison, it is typically called venison backstrap or venison tenderloin. In beef, the equivalent cut is the beef tenderloin, which yields the very expensive filet mignon when portioned. The preparation and cooking techniques for backstraps are often similar across different animals, emphasizing preserving their inherent tenderness.