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Backstrap vs. tenderloin: know your venison
Learn the difference between deer backstraps and tenderloins, how to request each cut, and why portion size matters when planning meals.
Published October 16, 2026
Reviewed October 16, 2026
Call (615) 604-3887Backstrap and tenderloin are different cuts
Identify the two cuts and choose portions around how you cook.
Full transcript
Backstraps and tenderloins are not the same cut.
Backstraps are the long muscles along the outside of the spine. Tenderloins are smaller muscles inside the body cavity near the rear of the spine.
At Country Boy Trades, request backstraps whole, sliced, or butterflied. Tenderloins are offered whole.
Choose whole cuts for flexibility or sliced portions for planned meals. Confirm thickness and packaging before the order is finalized.
Use safe cold handling and a food thermometer when cooking. Appearance alone cannot verify safe temperature.
They are different muscles
Hunters sometimes use backstrap and tenderloin interchangeably, but they describe different cuts. Backstraps run along the outside of the spine; the smaller tenderloins lie inside the body cavity near the rear of the spine. Asking for one does not automatically specify the other.
Use the cut names on your order and ask the processor to explain any unfamiliar term. An AI illustration is not an anatomical cutting map, and the size or appearance of an illustrated cut is not a guaranteed representation of your deer.
Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table; Owner-provided business information
Choose the preparation you will use
Country Boy Trades offers backstraps whole, sliced, or butterflied. A whole cut leaves more decisions for your home kitchen; pre-portioned cuts can make meal planning easier. Confirm desired thickness and package size rather than assuming a universal standard.
Tenderloins are offered whole. When discussing the order, separate your tenderloin request from your backstrap request and ask which other muscles are being assigned to roasts, steaks, or ground venison.
Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table; Owner-provided business information
Handle premium cuts as perishable food
A tender cut still needs clean handling, prompt refrigeration, and safe cooking. Keep raw juices away from cooked food and use a thermometer; tenderness and color cannot tell you whether the center reached the appropriate cooking temperature.
Plan meal-size portions before freezing, label cuts clearly, and thaw under refrigeration when possible. A good cut choice cannot compensate for a warm recovery delay or contamination earlier in the handling chain.
Source: Penn State Extension: Proper Care and Handling of Venison from Field to Table; Owner-provided business information
Checklist
- Specify backstrap and tenderloin separately.
- Choose whole, sliced, or butterflied backstrap.
- Confirm portions and thickness.
- Keep cuts cold and labeled.