Backstrap is the whole tenderloin. It runs the length of the deer along both sides of the backbone and is usually harvested as two long cuts. Beef and pork tenderloin is what you can buy at a grocery store and can be bought whole or in different cuts.

What is another name for backstrap?

Striploin. There are 2 ways of dealing with a venison saddle, the most common is to prepare a venison backstrap, which in the trade is called a venison striploin.

Is ribeye the backstrap?

The backstrap can be multiple cuts. When taken from the bone it is a ribeye. Left on the bone, it is the prime rib. Where the ribcage ends there is still about 8 inches of meat left.