The backstraps are the loins that run down on each side of the spine. You have to peel back the flank steaks to get to them. A butcher will usually cut the backstraps into chops or may call it round steak. These are small circuliar steaks. I prefer to cut the loins out whole. They will range from 24-36" long. I remove all the silverskin and I cut these in half and then grill them...best part of the deer in my opinion.
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