Thread: Tough Backstrap - help...

Shot our first Sika (hind) recently and took off the backstraps, both back legs and one front leg. Put the meat in the meat safe at the hut within an hour of shooting. We left the meat in the game bag in the safe. That afternoon we boned out the legs into muscle groups and put the meat back in the safe (in the meat bags).

When we got home the next day we hung each piece of meat in our old fridge for 8 days. I checked the meat every day to make sure it wasn't smelling bad and it wasn't.

After the 8 days we noticed the meat had a dry outer layer but still moist in the middle when I cut some into steaks.

I have now frozen most on the meat but had the backstrap tonight for dinner. I noticed the backstrap was quite dry after having in the fridge for a week. I popped in a marinade (Olive oil, Balsamic, Maple Syrup, Garlic and Ginger) for 24hrs hoping to get some moisture back into it. I cooked it on the BBQ medium rare, let it rest for 10mins and then sliced it up. We found that it was quite tough and chewy - not tender like people describe backstrap to be...

What did I do wrong?

Please assist us so we to the right thing next time.

Did you take the "silver skin" off?

Yes, the silver skin was removed.

Could just be an old animal, was it in good condition?

It was a hind - unsure on age but didn't look overly old I thought. How do tell how old they are? I wasn't going grey and balding like me!!

Did you trim that dry outer crust off before you cooked it?

No I didn't take the outer layer off but is was all the meat that was tough not just the outside.

I find it can vary from animal to animal. Definitely older animals regardless of condition i find to less desirable to eat. Like tahr asked, did you trim the dry layer off?

I have shot 3 animals from same spot..when skinning the membrane between hide and flesh was pinkish,not the normal white/gray...all three were in good nick and all three were tough...nothing else from same area has been tough,most are awesome.
worst case...you got lots to mince up...or caserole. try beating it up with steak hammer before cooking,it helps no end having it sort of prechewed LOL.

Originally Posted by Micky Duck

I have shot 3 animals from same spot..when skinning the membrane between hide and flesh was pinkish,not the normal white/gray...all three were in good nick and all three were tough...nothing else from same area has been tough,most are awesome.
worst case...you got lots to mince up...or caserole. try beating it up with steak hammer before cooking,it helps no end having it sort of prechewed LOL.

you can now make that 4 animals..... the only thing I can put it down to is animal doing it harder than normal and in decline rather than putting on condition.... also strangely this one had yellowish membrane between muscle groups...maybe been scoffing lotus major flowers and the rapidly growing fern shoots????
I still havent had anyone else tell me they have seen the same thing.

I think you left it hanging too long as an individual cut of meat. Not the end of the world, but less good to eat. I break my animals down in the bush, usually goats as I'm in Northland, leave the cuts hanging in the fridge for 24 hours. If all else fails, 1 hour in a blended pineapple marinade (fresh not tinned) should tenderise it. Works on goat backstraps.

Originally Posted by MB

I think you left it hanging too long as an individual cut of meat. Not the end of the world, but less good to eat. I break my animals down in the bush, usually goats as I'm in Northland, leave the cuts hanging in the fridge for 24 hours. If all else fails, 1 hour in a blended pineapple marinade (fresh not tinned) should tenderise it. Works on goat backstraps.

Is it just blended up fresh Pineapple? Nothing else?

Originally Posted by louiannz

Is it just blended up fresh Pineapple?

Yes. It it will tenderise, but probably won't reverse the drying out.

Originally Posted by MB

Yes. It it will tenderise, but probably won't reverse the drying out.

awesome I knew I grew a pineapple plant for a reason

I think I just found out why haha

Kiwi fruit will do a good job too - the acidity/enzymes helps break down the meat.
The same method can be used in low n slow smoking, when cooking briskets etc.