The Striplon, also known as Backstrap, is one of the choice cuts of Venison. Removed from the 3rd rib of the point end to the last Lumbar Vertebrae, a 55 kg carcass striploin will yield approx 1.6 kg of deep red full flavoured choice tender venison.
Tucked right away on the underside of the the saddle, the tenderloin is carefully removed with just minor two knife scores. Trimmed of the sidestrap, the Hahndorf Venison Tenderloin yields two very Chef friendly portions at around 400+ grams each.
Both these Venison cuts remain unknown, mainly because they are non recoverable from the smaller fallow deer carcasses. At Hahndorf Venison, our larger 60+ kg Sika, Red and Elk carcasses make these cuts possible and offer chefs the opportunity of presenting specialised dishes.
All about presentation
Recipe coming very soon!