Strip steak here is just like finster states and no it isn't skirt it is strip steak (my grandfather being a butcher, I know) around here they are considered tough. Rarely seeing any fat or marbling.

Put some olive oil in a black skillet. Get it hot. Cook the meat about a minute on each side so its seared good. Turn the fire off and let the skillet cool. Dump a quart of tomato's in the food processor. Whole thing dont drain off any liquid. Turn it into paste. Chop up some onions. Add to the cooled down skillet of beef. Garlic is good. So is a little red wine, some pepper. Barely turn the fire back on. Let it simmer two three hours. it wont be tough. Will be fall apart tender.

12 hours in a 200 degree oven or smoker, wrapped in tinfoil with onion slices for moisture, even just salt and pepper seasoning or a commercial bought spice mix, will tender up even a whole bone in deer shoulder.

Finster and Turtledale, you guys are either talking about something different than what we refer to as strip steak or you are getting some (This word is unacceptable on Trapperman) poor beef. Strip steak is the same cut of meat as a T bone in a boneless form. One one side of the bone you get Strip steak Often referred to as New York strip it is generally considered a prime cut of beef and known for little cap fat but good intramuscular fat. The smaller cut on the other side of the bone is beef tenderloin or filet mignon. I feel like differences in common names is confusing things here.

Ok, I looked up the ad where my wife bought this hunk of shoe leather. It's beef loin, says that in small print. So it looks like they cut it into slices and called it "strip steak". No wonder it didn't have any marbling. Anyway, the baking soda trick worked like a charm. I'll be doing that often.

Ok Finster if it is beef loin you may in fact have strip steaks. But it sounds like they must be of very poor quality. Rib steak, T bone and Porterhouse are all made up from the loin muscle that runs along the backbone. Which steak it is is determined by which part of the loin it comes from. Rib steak comes from the front section of the loin, T bone comes from the central area of the loin and Porterhouse from the rear portion. Porterhouse is basically a transition zone between the T bones and where the sirloin begins.

I have one of those tenderizers with all the blades that fits right on my electric meat grinder.I like to buy whole (Eye of Rounds),,cut them about a half inch thick,,then run them through the tenderizer.We call those (cutlets) or (cubed steaks) here.Plenty tender after going through the machine.

Skirt or flank is what he sounds like he is talking about

the triangular piece of meat from he last rib to the inside of the rear leg

there is another one they call skirt that is actually good , it is the diaphragm that muscle that seperates heart and lungs from stomach and other organs

it is often discarded as offal but can be quite good when you get the silver skin off of it.

age can also play a role , just before it gets stinky and bad it gets tender

I have a clean dead blow hammer in the house , put the strips of meat under parchment on my cutting board and beat to submission.

gets thin and you can bread and fry it in no time , cuts with a butter knife

When a herd bull dont throw calves anymore or a dairy cow gets foot problems from a lifetime of concrete, they don’t send them to purina.

I never have tough Steaks but I never over cook use only Rib Eye T bone or NY Strip and marinade a few days before cooking. Mostly never over cook I like mine Rare.

Yes,,rare.When im done cooking mine,,a good surgeon could still save it !!

that to me is a backstrap

there are so many names for cuts of meat intending to be confusing

it's like asking a politician what cut of meat it is.

Back when I was a meat cutter in the late 60’s/early 70’s we sold “strip” steak. It was basically thinly sliced strips of steak usually from the round(hind end), mostly from the bottom round which is one of the poorest cuts of meat, tender wise. Very, very lean with no marbling at all.

Yes Dana is correct on the other strip steak being the top portion of a T-bone steak/Porterhouse. In wild game like deer/elk we would call it back strap, that portion of meat lying along the back above the backbone, ie T-bone in beef and pork chops because of how the animals are split full length down the middle of backbone.

Sounds to me like he shouldn't send his wife to the store to buy steak anymore.

ahh closer looks bigger screen , I see where your talking about now

I generally cut all that off at once and just call it brisket , it isn't but high fat chest area meat it serves the same purpose for me.
and I don't think I have ever bought any of that at a store

I thought I was seeing a backstrap in the picture with a layer of fat covering the silver skin,

Called flank steak; one of the best cuts for making jerky (or shoe leather). I'll have to try the baking soda trick.

I'm with finster on this. Around here, they'll package poor quality beef and market to the townies as "strip steak".
I have tried the baking soda thing and found an unpleasant aftertaste. I like to braise them in a Dutch oven in a red wine/mushroom reduction... they'll fall apart after a couple hours.

I've never done it but I've read where you can also use baking powder, instead of soda for a similar result without the aftertaste.

If you can't find your Deer for a few days, and it's a little "Whiffey", wash it in baking soda and it will be fine.

flank
put in crock pot and forget about them. Add a package of mushroom gravy mix MMMM