backstrap n Also backstrop chiefly Sth, S Midl
A strip of meat taken from along the spine of an animal, chiefly from a deer or other game animal.
1888 Forest & Stream 31.85 AR, I have not spoken of the delicious venison that we enjoyed; plump back strap and tenderloin, split in two and broiled on the end of a forked stick over glowing coals. 1900 Xenia Daily Gaz. & Torchlight (OH) 5 Jan /1 (newspaperarchive.com), [Advt:] Spare Ribs, Back Bone, Tenderloin and Back-strap, at pork house to-morrow. 1904 White Mountains 185 SW, Next in order is the “back strap” and tenderloin. . . Deer-steak, to my notion, is best broiled. 1918 Amer. Co-op. Jrl. 14.22 OH, A farmer who has butchered will bring in the fresh lard, spareribs, backstrap, good old country smoked sausage, pig’s feet, and all other parts of the pork. 1926 AmSp 1.414 seGA, I ain’t eat a piece er venison since the Lord knows when. . . In them days I hardly ever eat a mess in there . . without a good piece er back-strop. 1938 Rawlings Yearling 250 FL, Penny cut out the backstraps from the fattest buck and sliced them for frying for supper. 1959 San Antonio Light (TX) 29 Nov sec C 6/1, There are hunters who complain that wives know nothing whatever . . about cooking up venison unless it is a piece of backstrap, which anybody can fry up to a fair flavor. 2001 O’Brien At Home Appalachia 149 WV, The long cut down along the backbone and the short one across the back connect at right angles. By gently pulling down and slicing lightly against the backbone, a long beautiful strip of meat easily pulls away, almost falling into my hand. This is what Appalachian hunters call “back strap.” 2012 Post–Std. (Syracuse NY) 7 Dec sec B 6/1, Venison Wellington—Ingredients: 1 venison backstrap 8 inches long, all silver skin removed.