I picked this up from my local food bank earlier and I have no clue what stickers mean. My husband hunts so we eat venison often but never heard or seen this. I've tried looking it up but haven't seen anything related.
by nikle1986
6 Comments
Neo-revo
Probably intended for skewers
Ok-Cup266
I processed wild game for lil over 15 years for other people and now my grown children do our own and I’ve never heard of Deer Stickers. Is it seasoned?
syninthecity
looks seasoned already, probably just random offcuts
totaltimeontask
Probably skewer meat.
jacksnightmare999
This is the AI response I got.
Deer “stickers” (more commonly referred to as backstraps or sometimes inner loins/tenderloins) are the long, slender, and highly tender muscles that run along the spine of the deer. They are considered the premium, most tender cut of meat on the animal, often compared to the ribeye or filet mignon in beef.
Location: They run parallel to the spine on top of the ribcage.
Characteristics: These muscles are very lean, tender, and generally best grilled or seared to a medium-rare.
Alternative Names: Sometimes referred to as the “butcher cut” (because they are often kept by processors if not requested), “fish,” or tenderloin.
Differences: While often used interchangeably, some distinguish between the backstrap (top of the spine) and the inner loin/tenderloin (inside the abdominal cavity, behind the ribs).
They are ideal for steaks, medallions, or roasting.
6 Comments
Probably intended for skewers
I processed wild game for lil over 15 years for other people and now my grown children do our own and I’ve never heard of Deer Stickers. Is it seasoned?
looks seasoned already, probably just random offcuts
Probably skewer meat.
This is the AI response I got.
Deer “stickers” (more commonly referred to as backstraps or sometimes inner loins/tenderloins) are the long, slender, and highly tender muscles that run along the spine of the deer. They are considered the premium, most tender cut of meat on the animal, often compared to the ribeye or filet mignon in beef.
Location: They run parallel to the spine on top of the ribcage.
Characteristics: These muscles are very lean, tender, and generally best grilled or seared to a medium-rare.
Alternative Names: Sometimes referred to as the “butcher cut” (because they are often kept by processors if not requested), “fish,” or tenderloin.
Differences: While often used interchangeably, some distinguish between the backstrap (top of the spine) and the inner loin/tenderloin (inside the abdominal cavity, behind the ribs).
They are ideal for steaks, medallions, or roasting.
Love venison sticks and jerky