Tenderloin Vs Backstrap: Which Cut Is Better?


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There are a lot of different cuts of steak, including tenderloin vs backstrap, that you can choose from when you’re cooking, but which one is the best?

In this blog post, we will compare tenderloin and backstrap and determine which one is the superior cut. When it comes to tenderness, there is no doubt that tenderloin is the better option. This cut of meat is extremely tender and will melt in your mouth.

Backstrap, on the other hand, can be a bit tougher and chewy. Flavor-wise, backstrap has a more robust flavor than tenderloin.

If you’re looking for a cut of meat that is packed with flavor, the backstrap is the way to go. However, if you prefer a more mild-tasting piece of meat, tenderloin is the better option.

In terms of price, the backstrap is usually cheaper than the tenderloin. This is because the backstrap is less popular than tenderloin and is not in as high demand. If you’re on a budget, the backstrap is the better option.

So, what’s the verdict? Tenderloin vs backstrap – which one is better? It really depends on your personal preference. If you’re looking for a tender and juicy piece of meat, go for tenderloin.

If you’re looking for a more flavorful cut of meat, the backstrap is the way to go. And if you’re on a budget, the backstrap is the better option. Whichever way you choose, you can’t go wrong!

tenderloin vs backstrap
Tenderloin vs Backstrap

What Is Tenderloin?

Tenderloin is a cut of meat that comes from the area between the ribs and hip. This cut of meat is extremely tender and has very little fat. Tenderloin is often used in filet mignon or Chateaubriand.

What Is Backstrap?

The backstrap is a cut of meat that comes from the area along the spine. This cut of meat is less tender than tenderloin but has more flavor. The backstrap is often used in stews or braised dishes.

Tenderloin And Backstrap: Major Differences

The major difference between tenderloin and backstrap or tenderloin vs backstrap is the amount of fat and the level of tenderness. Tenderloin has very little fat and is extremely tender, while backstrap has more fat and is less tender. So, there you have it!

A comparison of two, tenderloin vs backstrap, of the most popular cuts of meat. Which one is better? It really depends on your personal preference. If you’re looking for a tender and juicy piece of meat, go for tenderloin.

If you’re looking for a more flavorful cut of meat, the backstrap is the way to go. And if you’re on a budget, the backstrap is the better option. Whichever way you choose, you can’t go wrong!

Health Benefits Of Tenderloin And Backstrap

Tenderloin is a leaner cut of meat and thus has fewer calories than backstrap. Backstrap, on the other hand, is a good source of protein and iron. If you’re looking for a leaner piece of meat, go for tenderloin.

Tenderloin And Backstrap: Cooking Methods

Tenderloin is best cooked using methods that preserve its tenderness, such as grilling, roasting, or sautéing. The backstrap is best cooked using methods that help to break down the tougher fibers, such as stewing or braising. The various methods of cooking of tenderloin vs backstrap are as follow.

tenderloin vs backstrap
tenderloin vs backstrap

Grilling Method Of Tenderloin

Tenderloin is best cooked using methods that preserve its tenderness, such as grilling. To grill a tenderloin, first heat the grill to medium-high heat. Then, Season the meat with salt, pepper, and any other desired spices.

Next, place the meat on the grill and cook for about three minutes per side, or until the meat is cooked to the desired level of doneness. Finally, remove the meat from the grill and allow it to rest for a few minutes before cutting into it.

Stewing/Braising Method Of Backstrap

The backstrap is best cooked using methods that help to break down the tougher fibers, such as stewing or braising.

Suitable Temperature Range

Tenderloin is best cooked at a medium-rare to rare temperature, which is about 145 degrees Fahrenheit. The backstrap is best cooked at a medium temperature, which is about 160 degrees Fahrenheit.

The reason for such different temperatures of tenderloin vs backstrap is that tenderloin is a very lean cut of meat and thus dries out quickly if overcooked. Backstrap, on the other hand, has more fat and thus is less likely to dry out if overcooked.

The above one is the description of the suitable temperature of tenderloin vs backstrap.

Famous Dishes Of Tenderloin

Some famous dishes that are made with tenderloin include filet mignon, Chateaubriand, and beef Wellington.

One by one, filet mignon is a French term that refers to a thick, juicy cut of meat that comes from the smaller end of the tenderloin. The filet mignon is one of the most popular cuts of meat because it is extremely tender and has very little fat.

Secondly, Chateaubriand is a French dish that consists of a thick cut of beef tenderloin that is cooked rare and served with a sauce made from white wine, shallots, and mushrooms.

Moreover, Beef Wellington is a British dish that consists of a tenderloin that is wrapped in pastry and then baked. It is usually served with a sauce made from red wine, mushrooms, and onions.

Famous Dishes Of Backstrap

Some famous dishes that are made with backstrap include stroganoff, beef bourguignon, and Swiss steak.

Firstly, Stroganoff is a Russian dish that consists of beef that is cooked in a sour cream sauce. It is usually served with noodles or rice.

Secondly, Beef bourguignon is a French dish that consists of beef that is cooked in a red wine and mushroom sauce. It is usually served with potatoes or rice.

Finally, Swiss steak is an American dish that consists of beef that is cooked in a tomato-based sauce. It is usually served with potatoes or rice.

So, there you have it! A tenderloin is a better choice if you’re looking for a leaner, more tender cut of meat, while a backstrap is a better choice if you’re looking for a juicier, more flavorful cut of meat. Choose whichever cut you prefer and enjoy!

For more on steaks and these cuts, check out these articles: