Thread: Tough Backstrap - help...

Some general tips:

After removing from the animal hang and let cool down until they are very cool to the touch before packing away

When carrying out with boned out meat in bags, always put the backstakes on top of the pile of meat inside meat bags and make sure any leg meat is cool to touch as well or you will allow the backsteaks to heat up again from surface contact with that meat.


Sika backsteaks can be on the thin side and I find it’s best to vacuum pack them immediately and let them age in the bags for a week to 10 days so that they don’t dry out in the open air in the fridge.

At the end of the day it’s game meat and with any game animal you will encounter tough ones from time to time. Just like you get thick grain backsteaks and thin grain ones.

When cooking, I’ve always had my best results from under cooking on BBQ (cooking them just below rare) and then finishing them off on a dinner plate tightly wrapped in tinfoil. After a few mins the tin foil will be too hot to touch and I leave it like this for about 5 mins and then loosen foil and leave for another 5 before serving.