Limited Edition Collector Blades
How to Cut and Trim Venison Backstrap
How do you cut venison backstrap? Trim the silverskin by sliding a thin, flexible boning knife just under it with the edge angled slightly up, then cut the backstrap crosswise into 1" to 1.5" medallions, or into thicker pieces you butterfly open. Our pick is the Boning Knife 6", Shogun Series, ELITE ($119), a 6" boning knife in Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish, which follows the contour of the loin and removes silverskin with minimal waste.
Backstrap, the loin that runs along the spine, is the most prized cut on a deer. It's lean and tender, so careful trimming and cutting make the most of it.
Ways to cut it
| Cut | Thickness | Best for |
|---|---|---|
| Whole roast | Full loin or large sections | Roasting, grilling whole |
| Medallions | 1"–1.5" | Quick pan-searing |
| Butterfly steaks | 2" cut, opened flat | Even cooking, grilling |
| Thin cutlets | 1/4"–1/2", pounded | Breaded or fried |
Step by step
1. Chill and set up
Work with cold meat on a clean, stable board. Pat the loin dry.
2. Remove fat and connective tissue
Venison fat doesn't taste good to most people. Trim any visible fat and loose tissue.
3. Remove the silverskin
Slide the tip of the boning knife under the silverskin at one end. Grip the free tab, angle the edge slightly up toward the silverskin, and slide the blade along the loin while pulling the tab back. Keep going in strips until it's gone. Our silverskin guide shows this in more detail.
4. Cut medallions
Slice crosswise into even pieces with a sharp chef's knife or slicer, one smooth stroke per cut.
5. Or butterfly
Cut a 2" piece, then slice it almost in half horizontally, stopping before the far edge, and open it like a book.
Storing and freezing
- Pat dry and vacuum-seal or wrap tightly to prevent freezer burn.
- Freeze in meal-sized portions.
- Label with the cut and date.
Cooking tip
Backstrap is very lean, so it dries out if overcooked. Many hunters cook it hot and fast to medium-rare and let it rest before slicing.
Safety tips
- Work on a heavy board with a damp towel underneath so it can't slide.
- Keep your guiding hand flat and well behind the edge.
- Use long strokes rather than pressing down hard.
- Hone the edge before you start; a sharp knife needs less force and slips less.
Processing the whole deer? See the best knives for deer processing.
Backstrap vs tenderloin
Hunters sometimes confuse the two. The backstrap runs along the outside of the spine and is long and thick. The tenderloins are smaller strips inside the body cavity, under the spine. Both are tender and both benefit from silverskin removal, but the tenderloins are small enough to cook whole. Many hunters remove the tenderloins first, soon after field dressing.
Our picks
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. Precise and flexible for silverskin.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For cutting medallions.
FAQ
What knife is best for trimming venison backstrap?
A thin, flexible boning knife. The Dalstrong Shogun Series 6" Boning Knife ($119) slides under silverskin and follows the loin with little waste.
Do you have to remove silverskin from backstrap?
Yes. It's tough and shrinks when cooked.
How thick should venison backstrap medallions be?
About 1" to 1.5".
What is a butterfly cut backstrap?
A thick piece sliced almost in half horizontally and opened flat.
How should venison backstrap be cooked?
Hot and fast, usually to medium-rare, then rested.
