âMeat and Greetâ ~ The Best and Worst Cuts of Beef. About Meat angus beef,beef cuts,Best and Worst Cuts of Beef,brisket,chuck,kobe beef,porterhouse,rib-eye,ribs,strip,t-bone,tenderloin,wagyu beef January 13, 2015 Comments Off on âMeat and Greetâ ~ The Best and Worst Cuts of Beef.
Red meat is generally considered any meat which is red when raw, and not white when cooked. Red meat includes the meat of most adult mammals. The flesh of animals which are not white meat (these are poultry and pork) the rest, such as beef, lamb and venison are all red meat. 6 people found this useful. Edit.
Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine.The backstrap is considered one of the most tender cuts of meat on a deer because the muscle itself is rarely used.In general, the more a muscle is used, the tougher it becomes. There are several different methods of removing the backstraps from a deer.utter or bacon fat are sometimes used as coatings for lean cuts of meat to prevent overcooking. There are several ways of preparing and cooking venison backstrap. As a general rule, any recipe for beef or pork tenderloin can be used for venison, as long as the cooking times are adjusted for size and fat content.