How to Remove the Backstrap From a Deer

The backstrap is one of the choicest cuts of meat on the deer. This large fillet of meat lies along either side of the deer's spine, just above the ribcage. The backstrap is very tender compared to other cuts of meat. Removing the backstrap is not difficult, but the irregularly shaped vertebrates must be worked around with the knife, which prevents you from making a simple slice.

Things You'll Need

  • Fillet knife
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Instructions

    • 1

      Hang the deer by the hind hocks, with the head hanging down.

    • 2

      Skin the deer.

    • 3

      Locate the spine with your finger. You will be able to feel the hard bone, which is surrounded by the two backstraps on either side.

    • 4

      Insert the knife right next to the spinal cord, where the hindquarter meets the spine. Push inward until the knife hits the vertebrate.

    • 5

      Cut downward toward the head, running the knife along the spinal cord until you reach the front shoulder.

    • 6

      Insert the knife into the side of the backstrap where you began your initial cut. This second cut will run along the top of the ribs, perpendicular to the first cut.

    • 7

      Cut downward toward the head until you reach the shoulder blade. You will have to go up and over the vertebrate processes, which makes cutting more complicated.

    • 8

      Pull on the top of the backstrap and fillet it off with the knife as you make the second cut. You should be able to remove the backstrap in one long strip.

    • 9

      Repeat the process for the other backstrap on the other side of the spine.