Meat
Backstrap
Reindeer backstrap is the long loin muscle prized by hunters—clean, tender, excellent as steaks or a short roast. Lean northern cervid meat is deep red, mildly gamey and very low in fat. Remove silver skin, sear or grill quickly, rest, slice. Do not treat like a pot roast. Ideal showcase cut with juniper, lingonberry, mushrooms, dill, cream sauces and smoked fat.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.26 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 0.99 g
- Cholesterol 69.8 mg
- Sodium 60.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.8 g
- Water 57.9 g
- Energy 205 kcal
- Water 57.9 g
- Protein 20.8 g
- Fat 11.9 g
- Saturated Fat 5.26 g
- Monounsaturated Fat 4.75 g
- Polyunsaturated Fat 0.99 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.97 mg
- Vitamin B5 — Pantothenic Acid 0.54 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.3 µg
- Minerals 336 mg
- Major Minerals 335 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.97 · vitamin-b5-pantothenic-acid: 0.54 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.9 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.3 ·
Minerals
Backstrap of Reindeer: composition reflects this culinary part relative to the whole ingredient.
History
Scandinavian butchers portioned reindeer haunch and loin for urban markets; backstrap of reindeer took a named place in that kitchen trade.
Scandinavian butchers portioned reindeer haunch and loin for urban markets. Cooks treated backstrap of reindeer as a cut with its own timing and sides.
As reindeer cookery specialised, backstrap was portioned and sold ready for the pan. Nordic trade moved reindeer meat and hides south from herding regions.