Trim and Butterfly Backstraps

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How to clean a deer for the Best Flavored Meat!

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What happens here

Once the backstraps are removed, it's essential to meticulously trim off any remaining black skin and excess fat using a sharp knife. This step is critical for flavor. After cleaning, prepare the backstraps for cooking by cutting them into 'butterfly steaks.' To do this, make a deep cut about three-quarters of the way through the meat, then make a second, shallower cut parallel to the first, and finally cut all the way through, opening the meat like a book. Aim for approximately 1/2-inch thick steaks.

Goal: Clean and prepare backstraps for cooking as butterfly steaks.

Tools and materials

Butchering Knife — Trimming skin, fat, and cutting butterfly steaks
Cutting Board — Providing a stable and sanitary surface for cutting meat
Deer Backstraps N/A — The main cut being processed

What they say

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Here's all black skin. I'm going to throw that. That's going to go in the garbage. Okay. This is the backstrap you're working on right now, right? On the back strap. Yep. Okay. Basically, all you do is play a fish. Yeah, truth. So, after how many years of butchering deer, you've kind of got it down to a science where you know the good meat is and the bad meat and what to avoid, right? Been butchering meat since I was probably 14 years old with a handsaw. How old are you now, Uncle Tom? 710 or 72. 72. Garbage, you know. Yeah, I didn't know that either, to be honest. I didn't think you were that old. Well, I thought you're 67. Yeah. Well, I am 67 plus. for us. So, you've been butchering deer for 50 Well, almost what? 60 years. 60 years. So, beep and deer. Well, not many deer when I was a kid because there was no deer around. The reason there was no deer around cuz people were hard times. How many How many um between cows, pigs, and deer? How many animals a year do you butcher, Uncle Tom? I probably Oh, I don't know. One year I did about 10 cows. A guy had some buffalo and he they went wild on them and we had to he had to shoot them wild in the woods and he bring them over 10:00 at night and I'd be out here skinning and skinning and gutting them and Okay. What are you doing right there, Uncle Tom? I'm trying to butterfly some steaks. So, we get big. And you lay them down like so. And Okay. So, you you take the cut and you cut not quite all the way through and then you cut all the way through. So, you make two cuts. So, we're going to make two cuts. And then you open it up and then that's how you fry it. Just like this. Yep. Yep. You layer it on it and fry it like that. Okay. So, your first cuts halfway or 3/4. Yeah. And I cut them about/ inch wide. 1/2 inch thick. Okay. Not real thick. So, that's a butterfied back strap or butterfied steak. So, these are the hind

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