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country bumpkin
Backstrap and round steak come from two different regions on the deer. Backstrap is located on the top and sides of the spinal column, while round steaks are typically cut from the lower haunches of the deer's hind legs. Choosing properly cut venison is essential for a delicious dish.
Round steaks should be cut no thicker than one and a half inches; the thicker the steak, the longer the cooking time and the higher the likelihood that your steak will dry out long before it's done. An ideal cut of backstrap will be a long, slender loin-cut several inches in diameter.
http://www.ehow.com/info_8403586_differences-venison-backstrap-round-steak.html
Read more: The Differences Between Venison Backstrap & Round Steak | eHow.com http://www.ehow.com/info_8403586_differences-venison-backstrap-round-steak.html#ixzz26lX2n1Vp
| 13 years ago. Rating: 2 | |
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