Gutless Method

[tylerjwitty]

take the time after and remove the silverskin. the rest is pure meat, there is no gristle in backstrap, until you get too close to the next, but the middle section is the best meat (next to the tenderloin)

Yes one could do that

 

[stuckon308]

I might be missing some important part but ... For the 5 min it takes to gut a deer why not? That way you dont end up with a hacked up tenderloin, dont have to worry about puncturing a intestine when ribbing, plus you get the heart

I have also found the back straps to be filled with tough grisel and better to be ground to burger

You must have crazy ass mutant deer in Ontario. The back straps of Manitoba are pure steak.

 

[Slooshark1]

I'm thinking of maybe trying this in a couple of weeks.

 

[burnaby]

Great video, no guts, yuck.

 

[trevj]

Thats a good trade . How do you want to complete the transaction

Every tendon that connect to every vertebra which is located in the back muscles are a pain. There are better choice cuts for steaks

You, mister, are doing it wrong, if you are running into that!

Or, someone has been sticking you with the stew meat from the neck, as 'back strap'.

Skin the tendon layer off the slab of meat like you fillet a fish, and yer done with everything but deciding whether to cook it as steaks or as a roast!

You sound like the co-worker I had that wouldn't even bring back the tenderloins because "they taste like guts".

Cheers
Trev

 

[Secondgunman]

good video thanks.

 

[tylerjwitty]

Yes.... filet mignon is terrible stuff indeed.....

Filet mignon is of tenderloin cut . .

 

[Superbrad]

Filet mignon is of tenderloin cut . .

Misnomer.... filet mignon is literally beef backstrap..... to the hunter, we call tenderloin the small pieces under the spine .... small non uniform meat you cant cut a steak from (but is delicious).... if you are familiar with deer etc and buy a tenderloin of beef at the store you will see that you are actually getting a backstrap....

 

[2fat2fly]

My cousin in Burstal Sask was charged for wasting meat with this method. Earned him a 2? year hunting suspension not sure about the fine.

 

[sheephunter]

My cousin in Burstal Sask was charged for wasting meat with this method. Earned him a 2? year hunting suspension not sure about the fine.

That's what happens when you leave edible meat behind...as you can see when done correctly as in this video, no edible meat is left behind. I doubt the charges had anything to do with the method he used but rather leaving edible meat on the carcass.

 

[guido]

Misnomer.... filet mignon is literally beef backstrap..... to the hunter, we call tenderloin the small pieces under the spine .... small non uniform meat you cant cut a steak from (but is delicious).... if you are familiar with deer etc and buy a tenderloin of beef at the store you will see that you are actually getting a backstrap....

I won't be shopping at that store.

 

[KND]

Tagged for interest. Will watch tonight.

 

[Superbrad]

I won't be shopping at that store.

So when you eat filet mignon (beef tenderloin as they call it)... do you really think that 4 inch wide steak comes from the small scrape under the spine in the cavity? .... do you really think that in a cow that meat is big enough to cut I to 4 inch wide steaks?.... if so, you are badly mistaken...... filet mignon comes directly from beef backstrap...

 

[Silverado]

So when you eat filet mignon (beef tenderloin as they call it)... do you really think that 4 inch wide steak comes from the small scrape under the spine in the cavity? .... do you really think that in a cow that meat is big enough to cut I to 4 inch wide steaks?.... if so, you are badly mistaken...... filet mignon comes directly from beef backstrap...

Yes. The tenderloins on a larger animal are... larger. Backstrap is known as striploin on a beef. Filet Mignon is tenderloin.

 

[davemccarthy707]

It's illegal here

 

[guido]

So when you eat filet mignon (beef tenderloin as they call it)... do you really think that 4 inch wide steak comes from the small scrape under the spine in the cavity? .... do you really think that in a cow that meat is big enough to cut I to 4 inch wide steaks?.... if so, you are badly mistaken...... filet mignon comes directly from beef backstrap...

Ummmm..... your debating with a guy that lives in the center of Alberta's livestock industry. I like to think I know my beef.
Next time your in a butcher shop, look at a Porterhouse steak. One side of the bone is strip loin (back strap) and the other side is tenderloin. This will give you an idea of how big the tenderloin is from beef.

 

[LongDraw]

Fillet Mignon is beef tenderloin. A strip steak is backstrap. A T-bone contains both tenderloin and strip, the smaller, more tender part being the tenderloin.

The gutless method is the way to go, however I find myself dropping the guts once I have peeled the quarters and straps off. I find it easier to remove the tenderloins and rib meat this way. Takes maybe a minute and no chance of cutting the paunch this way.

 

[Superbrad]

Yes. The tenderloins on a larger animal are... larger. Backstrap is known as striploin on a beef. Filet Mignon is tenderloin.

Disagree.... but worthy of research..... will do so...

 

[Superbrad]

Yes. The tenderloins on a larger animal are... larger. Backstrap is known as striploin on a beef. Filet Mignon is tenderloin.

Disagree.... but worthy of research..... will do so...

 

[Silverado]

Your research is right above your post.

Think of this; have you ever bought a pork tenderloin? It's bigger than a deer tenderloin by a fair margin, as a hog is bigger than a deer.

Now consider the size of a beef steer.