backstrap

Backstrap, sometimes written back strap, is a term with several meanings across different domains. In culinary contexts, backstrap refers to a cut of meat taken from the back of an animal, particularly the loin along the spine. It is commonly associated with game meat, such as venison, and is prized for its tenderness and lean texture. The backstrap is typically boneless and can be prepared as a steak or roast.

Culinary preparation: The backstrap is often cooked using quick, high-heat methods like grilling, searing, or pan-frying. It benefits from brief cooking to preserve juiciness and is commonly seasoned simply with salt, pepper, and herbs. Resting the meat after cooking and slicing it against the grain are standard steps.

In textiles, backstrap refers to a backstrap loom, a portable weaving frame that uses a strap worn around the back to provide warp tension. The loom is anchored at one end to a support and at the other around the weaver’s back, enabling the creation of narrow fabrics. Backstrap looms are traditional in many indigenous communities in the Americas, Africa, and parts of Asia, valued for their simplicity and portability.

The term may also appear in equipment descriptions to denote a strap that goes across the back, such as a back strap on certain backpacks or harnesses, though this usage is general rather than a fixed technical term. The word combines "back" and "strap."