Backstrap: Loin: Erector Spinae

Ryan O'Hern
Apr 29, 2016
2 min read

(pictured: beef chuckeye aka erector spinae muscles at 4th rib)

Let's dig in to the word "Backstrap." Backstrap is a hunting term that refers to the group of muscles that lay along an animals spine. In hunting butchery it is common to remove the entire "strap" of muscles in one long piece from the 2nd/3rd rib down to the pelvis. It can then be portioned into steaks or roasted whole, always with delicious results. (Here is Steven Rinella removing the backstrap)

It is a prized section of the animal. That is because the muscles present here provide an ideal combination of flavor and tenderness, suitable for dry heat cooking methods.

Anatomically the backstrap is the Erector Spinae muscle group. Along the length of the spine these muscles fluctuate in tenderness and size as they perform essential stabilizing duties. The result is distinct variance in eating qualities as the muscles progress from the neck (cervival) to the upper/midback (thoracic) to the lowback (lumbar) sections of the spine.

The Erector Spinae in larger animals like Beef Cattle show a pronounced variance across their length. When cut perpendicular to the grain of the muscle, many popular steaks are produced.

(pictured left to right: multifidus, complexus, spinalis dorsi, longissimius dorsi)

The Longissimus is the largest of the spinal muscles. Though not the most tender, it offers girth and great potential for marbling. It begins in the region of the 2nd and 3rd rib, and therefore, all of our Backstrap steaks will begin here.

The Chuck Eye (aka Delmonico) can be created when the Longissimus is still small (ribs 2-5).

(pictured above and below are the bone-in and boneless versions of the chuckeye)

Rib Eye steaks are created as the Longissimus grows to a large girth at rib 5.

Ny Strip steaks begin at rib 13 as the longissimus begins to flatten out. This is the low back of the animal. (Eat these if you have low back pain.)

Every region of the world has it's own names and preferences for creating steaks and roasts from these Backstrap muscles. Cutting styles vary ad infinitum. Really the goal is to understand the characteristics each region of the animal presents and match with a suitable cutting and cooking method!