Venison Tenderloin vs Backstrap Difference

The Real Difference Between Venison Tenderloin and Backstrap

The tenderloin is the smaller, inside-the-body cut that stays tender even if you mess it up a little.

The backstrap is the big, outside-the-body cut that feeds a crowd, but it dries out fast if you cook it like beef.

I have processed my own deer in the garage for years, and these two cuts are the ones I protect like gold.

Back in November 2019 on my Pike County, Illinois lease, I killed my biggest buck, a 156-inch typical, and I remember being more excited about those two loins than the rack.

Decide What You Want: “Best Bite” or “Most Meals”

If I want the best bite on the whole deer, I pick tenderloin, no question.

If I want the most meals and the most options, I pick backstrap.

The tenderloins are two small muscles that sit inside the body cavity, tucked under the spine.

The backstraps are the long muscles along the outside of the spine, running from the shoulders back toward the hams.

Here is what I do when I’m breaking down a deer in my garage.

I pull tenderloins first, then I do backstraps, then I mess with shoulders and hams.

I learned the hard way that if you leave tenderloins in while you drag a deer, they pick up hair and dirt when you have to reach in later.

In the Missouri Ozarks on public ground, I’ve dragged deer through leaves, sticks, and mud, and that’s when this order matters.

Mistake To Avoid: Cooking Them Like The Same Cut

Tenderloin and backstrap are both “premium,” but they don’t cook the same.

If you treat them the same, you will overcook at least one of them.

The tenderloin is naturally tender because it doesn’t do much work.

The backstrap is still tender, but it’s bigger and has more surface area, so it loses moisture faster.

My buddy swears by cooking backstrap to medium like a ribeye.

I have found that if you push backstrap past 135 degrees, you start chewing instead of smiling.

Here is what I do with a thermometer I trust.

I pull tenderloin at 128 degrees and backstrap at 130 to 132 degrees, then I let it rest 8 minutes on a warm plate.

Tradeoff: Tenderloin Is Harder To Save During Field Dressing

The tenderloin sits inside the cavity, so field dressing mistakes can ruin it.

The backstrap sits outside the cavity, so it is safer from a sloppy gut job.

I learned the hard way that rushed cuts cost meat.

My worst mistake was a gut shot doe in 2007, and when I finally had to deal with the recovery, everything was rushed and ugly, and I still think about it.

That wasn’t just about losing a deer.

It taught me to slow down, make clean cuts, and protect the best meat when things get stressful.

When I am trying to make a clean gut job, I follow the steps I laid out in how to field dress a deer so I don’t poke the guts and stink up the cavity.

Here is what I do to protect tenderloins.

I open the body cavity clean, I keep my knife edge up when I can, and I don’t saw around blind.

Where Each Cut Comes Off The Deer, In Plain Talk

You do not need fancy charts to find these.

You need to know what side of the spine you are working on.

The backstrap comes off from the outside after skinning.

I run my knife along the backbone, then peel the backstrap away from the ribs in long strokes.

The tenderloin comes out from the inside after the deer is gutted.

I reach up under the spine and pop it loose with my fingers first, then I use the knife only to finish.

Here is what I do when it’s cold and my hands are numb.

I wear thin nitrile gloves under thicker gloves, and I still use my fingers to find the tenderloin before I cut anything.

Back in December 2016 in Buffalo County, Wisconsin, I was shaking from the wind and trying to finish a deer before dark.

I rushed the inside work, and I left silver skin on a tenderloin that turned chewy later.

My Quick Rule of Thumb

If you want the most tender meat for a special dinner, do tenderloin and cook it fast and hot to 128 to 130 degrees.

If you see a long, thick muscle along the spine after skinning, expect that to be your backstrap and treat it like a roast you slice into steaks.

If conditions change to a long drag or warm weather above 45 degrees, switch to getting tenderloins out first and getting the deer cooled fast.

Decision: How You Should Slice Them For The Table

If you slice wrong, you blame the deer, but it was you.

Slice right and even a doe tastes like a steakhouse.

Here is what I do with tenderloin.

I keep it whole if it’s small, or I cut it into thick medallions about 1.5 inches.

Here is what I do with backstrap.

I either butterfly it for a grill, or I cut steaks 1.25 inches thick for cast iron.

I learned the hard way that thin backstrap steaks are a trap.

They overcook in about 45 seconds, and then you’re eating dry meat and acting like it’s “still good.”

Tradeoff: Backstrap Takes Marinade Better, Tenderloin Doesn’t Need It

Tenderloin is mild and soft, and it does not need a strong marinade.

Backstrap is still mild, but it can handle more flavor, especially from smoke and salt.

My buddy swears by soaking everything in Italian dressing overnight.

I have found that for tenderloin, that just covers up the best part of the deer.

Here is what I do for tenderloin.

I salt it 30 minutes before cooking, then black pepper, then a hard sear in butter.

Here is what I do for backstrap.

I dry brine with salt for 2 hours in the fridge, then I add garlic and rosemary right before it hits the pan.

Mistake To Avoid: Leaving Silver Skin On Either Cut

Silver skin is the number one reason people say venison is “tough.”

It is not the deer’s fault.

Here is what I do in my garage processing setup.

I put the cut on a cheap plastic cutting board, slide my knife under the silver skin, and pull it tight with my off hand.

I wasted money on fancy “specialty” knives before I learned what matters.

A $22 Victorinox boning knife does the job if you keep it sharp.

Back in the Missouri Ozarks, I processed a small 8-pointer and got lazy trimming the backstrap.

We ate it, but every bite had that rubber band feel, and I never skipped that step again.

Decision: Which Cut Should You Serve To Kids Or New Hunters?

I have two kids, and I care more about them liking venison than impressing my buddies.

If they like it now, I get a lifetime of hunting partners.

Here is what I do for kids.

I cook tenderloin first because it stays tender and it has almost zero “wild” taste if you don’t overcook it.

Backstrap is my second pick for kids, but I slice it thin after cooking and serve it with mashed potatoes.

If you want to teach a beginner where meat comes from, this connects to what I wrote about how much meat from a deer so they understand why you don’t waste the good cuts.

Tradeoff: Backstrap Is Easier To Get Off Fast, Tenderloin Is Easier To Forget

I have watched good hunters forget tenderloins and drive home.

That hurts worse than missing a shot.

Here is what I do so it never happens.

I say out loud, “Tenderloins, backstraps, neck,” like a checklist before I leave the woods.

If I am on public land in the Missouri Ozarks and I have a long pack out, I still make time for tenderloins.

I’d rather carry 2 more pounds than leave the best cut behind.

Mistake To Avoid: Overcooking Because You Don’t Trust Pink Meat

Most “venison is dry” stories are just overcooked venison stories.

People cook deer like pork chops from 1994.

Here is what I do, every time.

I use a ThermoPro TP19 instant-read thermometer and I trust the numbers, not my guess.

I pull, I rest, and I slice against the grain.

I wasted money on a $400 ozone scent control setup that made zero difference in the woods.

A $19 thermometer actually changes what ends up on the plate.

What I Cook First After A Kill, And Why That Matters

After a clean kill, I usually eat tenderloin within 48 hours.

It is small, it is easy, and it feels like the reward.

Back in November 1998 in Iron County, Missouri, I killed my first deer, an 8-point buck with a borrowed rifle.

My dad and I didn’t know what we had, and we ground some of the backstrap because we were broke and trying to make it stretch.

I learned the hard way that poor decisions happen when you don’t label cuts and slow down.

Now I separate everything, bag it, and write “TL” and “BS” with a Sharpie.

If you are still learning deer basics, it helps to know terms, and I covered that in what a male deer is called and what a female deer is called so you can talk the same language at the processor or check station.

Decision: What Cut Should You Save For The Rut Camp Meal?

If I’m cooking for two guys at camp, I do tenderloin.

If I’m cooking for six guys in a cabin in southern Iowa during the rut, I do backstrap.

Backstrap gives you big, clean slices that look good on a plate.

Tenderloin disappears fast, and somebody always says, “That’s it.”

Here is what I do for a camp backstrap meal.

I grill it hot and fast, rest it, then slice it thin and put it on a cutting board with toothpicks.

When I am trying to time those camp sits, I check deer feeding times first so we aren’t cooking when the woods are best.

Mistake To Avoid: Thinking Backstrap Is “The Tenderloin”

This confusion is everywhere.

Guys call backstrap “tenderloin” at the tailgate, and then new hunters get lost.

Here is my simple way to keep it straight.

If it comes out from inside after gutting, it is tenderloin.

If it comes off the top after skinning, it is backstrap.

If you are trying to learn where deer go and why they live where they do, that connects to deer habitat, because where you kill them changes how fast you can get meat cooled and clean.

FAQ

Which is more tender, venison tenderloin or backstrap?

Tenderloin is more tender, and it stays tender with simple cooking.

Backstrap is still tender, but it punishes you faster if you overcook it past 135 degrees.

Can I grind backstrap or tenderloin?

You can, but I think it is a waste unless the meat is damaged or you need burger for a big family.

I would rather grind neck, trim, and shoulders and keep these two cuts whole.

How do I keep venison backstrap from drying out?

I dry brine it with salt, cook it hot, and pull it at 130 to 132 degrees, then rest it 8 minutes.

If you are hunting in wind and deer are jumpy, that ties into how deer move in the wind because rushed shots lead to long tracking and warm meat.

Should I remove tenderloins before I hang the deer?

Yes, if it is warm or you have a long drag, because tenderloins pick up junk and cool slower inside the cavity.

If it is 28 degrees and you can hang it clean, you can wait, but I still like pulling them early.

What is the best way to cook venison tenderloin?

I sear it hard in a cast iron pan with butter for about 2 minutes per side, then I pull at 128 degrees and rest it.

If you want shot placement that saves meat, read where to shoot a deer to drop it in its tracks because shoulder-smashing shots can ruin both backstrap and tenderloin on smaller deer.

Do bigger bucks have better tenderloins and backstraps?

Bigger bucks have bigger cuts, but not “better” cuts if you cook wrong.

If you want context on deer size, I use how much a deer weighs when I’m guessing yield before I start cutting.

What I Do With Each Cut In The Freezer, And The One Label That Saves Me

I freeze tenderloins whole, double wrapped, and labeled with the date.

I freeze backstrap in meal-size chunks, because thawing a whole backstrap just to cut two steaks is a pain.

Here is what I do with labeling.

I write “TL” or “BS,” the state, and the month, like “BS IL Nov2019.”

Pike County, Illinois deer eat good, and those cuts deserve to be treated like the best thing in the freezer.

On Missouri Ozarks public land, I’m usually dealing with thorns, dirt, and long hikes, so good packaging matters even more.

The Next Choice That Matters: How You Handle Bloodshot Meat Around These Cuts

Bloodshot meat turns people against venison fast.

It is also easy to trim if you do it before it smears and dries.

Here is what I do if a bullet or broadhead clips close to the backstrap.

I cut wide around the damage, rinse only if I have to, then pat dry and get it cold.

Here is what I do if damage is near the tenderloin.

I slow down and use my fingers more than my knife, because you can shred a tenderloin fast when you’re frustrated.

More content sections are coming after this, so I am not wrapping up here.

The Next Choice That Matters: How You Handle Bloodshot Meat Around These Cuts

Bloodshot meat turns people against venison fast.

It is also easy to trim if you do it before it smears and dries.

Here is what I do if a bullet or broadhead clips close to the backstrap.

I cut wide around the damage, rinse only if I have to, then pat dry and get it cold.

Here is what I do if damage is near the tenderloin.

I slow down and use my fingers more than my knife, because you can shred a tenderloin fast when you’re frustrated.

Decision: Are You Going To Eat It Fresh, Or Freeze It For Later?

This choice changes how careful you need to be.

Fresh venison forgives less, because you taste every mistake right now.

Here is what I do if I’m eating it fresh within 48 hours.

I keep tenderloin whole, salt it, and cook it simple, because that cut is already perfect.

Here is what I do if it’s going in the freezer for two months.

I vacuum seal backstrap in 2-meal packs, because freezer burn hits big flat cuts first.

I learned the hard way that a single loose wrap can wreck a backstrap.

Back in January 2014 in the Missouri Ozarks, I found an old package with dry gray edges, and I fed “premium meat” to the dog.

Mistake To Avoid: “Aging” Tenderloin Like It’s Beef

I’m not against aging venison, but tenderloin is not the cut I mess with.

Tenderloin is small, and it dries out fast in a fridge if your wrap job isn’t perfect.

Here is what I do with aging.

I’ll age backstrap 3 to 5 days at 34 to 38 degrees if I can keep it clean and dry, then I trim and freeze.

Here is what I do with tenderloin.

I eat it quick, or I freeze it quick, because I’d rather keep moisture than chase some “aged” flavor.

My buddy swears by hanging everything 10 days no matter what.

I have found that works better on bigger-bodied deer, and it works worse on small Ozarks deer that don’t have the fat and mass to protect the meat.

Tradeoff: Fast Cooling Versus Keeping Meat Clean On A Long Drag

If it’s 52 degrees and you’re sweating, you need that deer cooling yesterday.

If it’s 18 degrees and snowing, cleanliness matters more than speed.

Here is what I do when it’s warm, like early season in Pike County, Illinois.

I get the hide off fast, prop the cavity open, and get bags of ice against the hams and under the spine.

Here is what I do when it’s cold and nasty, like Buffalo County, Wisconsin hill country wind.

I keep the hide on for the drag if I can, because hair and grit ruin meat faster than cold ruins meat.

If you are hunting thick, steep country and the drag is going to be ugly, forget about perfect-looking photos and focus on getting the meat out clean.

This connects to what I wrote about where deer go when it rains, because wet leaves and mud are exactly how a backstrap ends up gritty if you lay the deer down wrong.

Decision: Do You Want “Steaks” Or “Whole Roast” Out Of Your Backstrap?

Backstrap gives you options, and options can make you sloppy.

If you cut it wrong once, you’ll be chewing it for a week.

Here is what I do if I want steaks.

I cut the backstrap into 1.25-inch chops, and I keep the tail end for fajitas because it’s thinner.

Here is what I do if I want a roast.

I leave a long section whole, tie it with butcher twine, and cook it like one piece so it stays juicy.

I learned the hard way that “random chunks” cook uneven.

Back in October 2018 on Missouri Ozarks public land, I got lazy, cut it into odd pieces, and half the pan was overdone while the other half was still rare.

Mistake To Avoid: Skipping The Rest Time Because Everybody Is Hungry

I don’t care if it smells good, I still rest it.

Resting is the difference between juicy slices and a cutting board full of lost flavor.

Here is what I do with both cuts.

I rest tenderloin 6 to 8 minutes, and I rest backstrap 8 to 10 minutes, lightly tented with foil.

If you cut it right away, the juice runs out and you can’t put it back in.

That is the same kind of “can’t fix it later” mistake as pushing a deer too early, and I learned that lesson the hardest way in 2007.

Tradeoff: Pan Sear Versus Grill For Each Cut

I love a grill, but it can dry venison faster than people admit.

A pan gives control, but it doesn’t give you smoke flavor.

Here is what I do with tenderloin.

I pan sear it in cast iron, because it’s small and I want fast heat and a quick crust.

Here is what I do with backstrap.

I grill it if the wind is calm, but I go cast iron if it’s gusting, because grill temps bounce all over.

If you are hunting the Missouri Ozarks and the wind is whipping 20 miles per hour through timber, forget about trying to “grill by feel” and focus on steady heat.

This connects to what I wrote about do deer move in the wind, because windy days mess with deer movement and they also mess with your cook if you’re outside.

My Last Straight Answer On Tenderloin Vs Backstrap

If you only get one special meal out of a deer, make it tenderloin and don’t get cute with flavors.

If you want to feed people and still impress them, make backstrap, cook it to 130 to 132 degrees, and slice it right.

Here is what I do every single season.

I pull tenderloins first during breakdown, I label everything like my freezer depends on it, and I never cook these cuts past medium-rare.

I grew up poor, learned on public land, and I don’t waste the best meat anymore.

That is true on my Pike County, Illinois lease and it is true on a long hike out of the Missouri Ozarks.

If you want one more piece of context for talking deer at camp, it helps to know the basics like deer species and even stuff like what a baby deer is called, because new hunters ask those questions while you’re trimming meat and they remember who helped them.