WATCH: How-To Butcher Venison Backstrap into Steak #FieldtoFork

Interested in butchering your own deer? Processing venison can be intimidating and time-consuming but if you want to give it a try without investing in specialized meat processing equipment, start with making steaks from the backstrap. The backstrap of a deer runs along the length of the spine from the neck to the hips and is a prime cut. It’s also pretty easy to remove with a thin, sharp knife.  You can take the rest of your deer to a trusted meat processor and butcher the backstrap right in your kitchen.

Steps to Butchering Venison Backstrap

1. Wash the backstrap in cold water to remove dirt, hair and blood
2. Dry with paper towels
3. Place backstrap in large plastic bags
4. Age meat in refrigerator for 8-10 days
5. Clean and prepare countertop
6. Set out bowls, cutting board(s) and sharp knife
7. Lay out the backstrap on a cutting board and slice into steaks of the desired thickness
8. Use a knife to remove fat and silver skin
9. Sort steaks into desired portions
10. Prepare vacuum storage bags or butcher paper and write the date and meat details on them
11. Package meat and store in the freezer

Here’s a quick video to show you how I process the backstrap of a whitetail doe with a couple of bowls, cutting boards and a sharp knife.