More and more hunters are turning to processing their own deer. When it comes to backstrap, which is pretty much everyone’s favorite cut, many hunters (and meat processors) simply cut the entire thing into thin steaks.

When you process your own wild game, the backstrap is the prized cut. All images by Michael Pendley

Those are great, perfect for pan frying, but you can do a lot more with backstrap. Here are four good cuts to try the next time you process one.

Don’t limit your backstrap to thin steaks. Here are four good cuts you can make.

ROASTS

This is the most versatile cut, because you can trim it down into any of the other cuts we talk about here. For most of these cuts, I start by trimming away the silver skin from the backstrap, but with roasts, you can leave it on for freezing and trim it off after thawing. I believe leaving the silver skin on helps protect the meat in the freezer.

Roasts are the most versatile cut. You can cook them as is in a number of ways or continue to process into smaller cuts after thawing.

Roasts are perfect for grilling or pan searing. Or, if you get one out of the freezer and change your mind, simply continue butchering it down into smaller cuts. I typically shoot for about 1.5 to 2 pounds for my roasts.

The butchering process for this one is simple. Figure out how much of the backstrap you want to devote to the roast and slice at that point. Vacuum seal or wrap and freeze.

BUTTERFLY GRILLING STEAKS

This one takes a bit more work on the butcher table, but the results are worth it on the grill. Start with a fully trimmed backstrap. I like the thicker section for these. Decide how thick you want your finished steaks and then double that. For a 1.5 inch thick steak, slice at 3 inches. Now that you have a 3 inch section of backstrap, find the midpoint and cut almost all the way through, stopping a half inch or so before hitting the cutting board. Next, fold the two halves outward like you are opening a book.

Butterfly steaks by cutting almost all the way through on the first cut, then folding the steak and tying with butcher’s twine.

To help the steak hold together, tie it around the center with a piece of butcher’s twine. Leave the string on during the cooking process. These are perfect for the grill with a baked potato, a nice salad, and maybe some corn on the cob.

Leave the twine on as you grill or pan sear the steaks, then remove it just before serving.

THICK PAN STEAKS

These little steaks are great for pan searing or a hot grill or flat top. Start with a fully trimmed backstrap and slice these between ¾ and 1 inch thick. That leaves a steak that is thick enough for a nice sear on both sides for flavor without overcooking the center. I like 4-6 of these per pack for easy family meals.

Cut these steaks about one inch thick for pan searing or grilling.

THIN BREAKFAST STEAKS

This seams to be the most popular method for many hunters and most processors. That’s because backstrap fries up super fast and is the perfect addition to a weekend morning breakfast or on a biscuit for a meal on the go. While I love a good fried backstrap biscuit, these are the least versatile cut because the thin steaks can dry out quickly on the grill or in the pan. Because of this, I do the least of these when I butcher my deer or other large game.

Thin breakfast steaks are the perfect size to chicken fry for a biscuit and are a great way to use up the smaller end of a backstrap.

Try these different cuts the next time you butcher any large game animal. Having these packages in your freezer expands the number and type of recipes you can make with your venison. There’s one more cut I didn’t mention. As you trim your backstrap for these four, you’ll probably notice you are left with a few bits and pieces from the thin end. Save these. When you get several, use them for steak tips in your favorite pan sauce. The best part is, no matter how you cut them, you know the backstrap recipes you make are going to be great.