What is another word for backstrap?
Pronunciation: [bˈakstɹap] (IPA) 
Backstrap refers to a particular cut of meat, typically beef, that is taken from the loin area of the animal. It is a tender and flavorful cut that can be cooked in various ways such as grilling, roasting, or pan-searing. While backstrap is a commonly used term for this cut, it can also be referred to as sirloin, tenderloin, or loin steak. These synonyms are often used interchangeably, depending on the local dialect or industry jargon. In the South American cuisine, the backstrap is often referred to as lomo or entraña, while in Europe, it may be called filet mignon or chateaubriand. Regardless of the name, this delicious cut of meat is sure to delight carnivores everywhere.
