Are you curious about the different cuts of beef and where they come from?
If so, you may have heard of beef backstrap. But what exactly is it? Is it a tender cut of meat or something else entirely?
In this article, we’ll explore the ins and outs of beef backstrap, including what it is, where it comes from, and how it can be used.
Whether you’re a seasoned chef or just a curious foodie, read on to learn more about this unique cut of beef.
What Is Beef Backstrap?
Beef backstrap is a long, thin muscle that runs along the spine of the cow. It is also known as the “loin” or “tenderloin” and is a highly prized cut of meat due to its tenderness and flavor.
The backstrap is located on either side of the spine and is typically removed from the carcass in one piece. It is a solid exterior muscle that does not have any internal bones, making it easy to remove.
Once removed, the backstrap can be further divided into two sections: the tenderloin and the sirloin. The tenderloin is the smaller, more tender portion of the backstrap, while the sirloin is larger and slightly less tender.
Where Does Beef Backstrap Come From?
Beef backstrap comes from the loin and rib section of the cow, which is located at the center of the animal. This area is known for producing some of the most expensive and tender cuts of beef, such as T-bone steak, strip steak, porterhouse, rib eye, rib steak and Filet Mignon.
The reason why this area produces such tender meat is because the muscles in this region are not used as much as those in the cow’s legs and neck. As a result, the meat is more tender and flavorful. The backstrap specifically runs along the spine of the cow and is a highly prized cut due to its tenderness and flavor.
To obtain beef backstrap, the exterior muscle is removed from either side of the spine in one piece. The backstrap can then be further divided into two sections: the tenderloin and the sirloin. The tenderloin is the smaller, more tender portion of the backstrap, while the sirloin is larger and slightly less tender.
How Is Beef Backstrap Prepared And Cooked?
Beef backstrap is a versatile cut of meat that can be prepared and cooked in a variety of ways. One popular method is to sear the backstrap in a cast iron skillet and finish it in the oven.
To prepare the backstrap, set it out on the counter to come to room temperature and pat it dry just before cooking. Season the backstrap well with salt and pepper.
Heat a cast iron skillet on medium-high to high until it just begins to smoke. Add peanut oil and swirl around the pan to evenly coat the surface. Place the backstrap into the pan to sear. Don’t touch it for three minutes to allow a nice crust to form on the meat. At the end of three minutes, flip the backstrap. Immediately move the pan to the preheated oven. Cook for an additional 10 minutes in the oven.
Remove the pan from the oven and transfer the backstrap to a warm plate. Cover with foil and allow it to rest. Pour beef broth into the skillet and scrape any stuck-on bits from the bottom of the pan. The broth should immediately come to a boil in the hot pan.
When the broth has reduced by half, add garlic and Worcestershire sauce. Stir in butter, a piece at a time, and stir until the sauce comes together. Plate the backstrap and spoon the pan sauce over just before serving.
Another way to cook beef backstrap is by using a dry rub and searing it in a cast iron skillet before finishing it in the oven. Begin by taking your beef backstrap out of the fridge and placing it out on the counter to come up to room temperature. Once at room temperature, pat dry with paper towels and coat liberally with oil. Combine spices for dry rub and press spice mixture into the meat until fully coated.
Preheat oven to 400 degrees F. Heat a cast iron skillet over medium to medium-high heat. Place seasoned backstrap onto the hot skillet and brown for 2-3 minutes per side, only touching the meat to flip it. Once seared, place in preheated oven for 5-7 minutes to cook beef backstrap to desired doneness level.
Remove from oven when internal temperature of meat reaches between 120 and 125 degrees Fahrenheit. Cover with foil and allow to rest for 5-10 minutes. The meat will continue cooking and rise 5-10 degrees during this time.
Slice rested meat and enjoy your perfectly cooked beef backstrap!
What Are The Nutritional Benefits Of Beef Backstrap?
Beef backstrap is not only a delicious cut of meat for humans to enjoy, but it also provides several nutritional benefits for dogs. These benefits include high protein content, low fat content, and the presence of collagen and chondroitin that promote joint and hip health.
Beef backstrap is an excellent source of protein, which is essential for building and repairing muscles in dogs. It is also low in fat, making it a great choice for dogs with sensitive diets. Additionally, the presence of collagen and chondroitin in beef backstrap can help support joint health and mobility in dogs.
Moreover, beef backstrap is fully digestible and can help promote healthy teeth and gums in dogs. It is fibrous in texture, which provides extended time for your pup to chew, scrubbing plaque from teeth and massaging gums.
In addition to the nutritional benefits for dogs, beef backstrap is also a great source of protein for humans. It contains all 10 essential amino acids required by the body for optimal health. Furthermore, it is rich in minerals like iron, phosphorus, potassium, and zinc, as well as vitamins B6 and B12, riboflavin, niacin, and thiamin.
How Can Beef Backstrap Be Used In Different Dishes?
Beef backstrap is a versatile cut of meat that can be used in a variety of dishes. Its tenderness and rich flavor make it a popular choice for grilling or pan-searing. Here are a few different ways to use beef backstrap in your cooking:
1. Beef Backstrap Steak: The most common way to cook beef backstrap is to slice it into steaks and grill or pan-sear them. This cut of meat is best cooked to medium-rare or medium to maintain its tenderness and flavor.
2. Beef Backstrap Kabobs: Cut the backstrap into bite-sized pieces and skewer them with vegetables for a delicious and easy meal. Marinate the meat beforehand for added flavor.
3. Beef Backstrap Stir-Fry: Cut the backstrap into thin strips and stir-fry with vegetables and your favorite sauce for a quick and easy meal.
4. Beef Backstrap Tacos: Slice the backstrap into thin strips and season with taco seasoning before cooking. Serve in tortillas with your favorite toppings for a flavorful and unique taco.
No matter how you choose to use beef backstrap, it’s important to remember to not overcook it. This cut of meat is best enjoyed when cooked to medium-rare or medium for optimal tenderness and flavor.
