In general, goat's milk is considered to be easier to digest than cow's milk. Unfortunately, however, goat's milk contains a similar concentration of lactose as cow's milk. Raw cow's milk contains 4.7% lactose.
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.
The âSt. Louis Styleâ designation refers to the cut of the meat, not the style of preparation. St. Louis Style ribs are spareribs that have been trimmed. They are a bit higher in fat than baby back ribs and are perfect for âslow and lowâ cooking in a barbecue or in the oven. As theyâre cooking, the meat pulls back from one end making convenient âbone handlesâ for picking up the ribs.