Thaw backstrap in hot water until soft and grey (blead out)
then cut into 1/2 inch steaks...dip in milk and then flour twice then fry in iron skillet...top with Pico de Gallo ( Mexican salsa), combine with mashed potatoes, biscuits, frijole beans and enjoy....

Another option is saute in white gravey for 30 minutes after frying.....

considered a very healthy meal if you work your ass to the bone every day!!

Standard fair for West Texas Ranchers...I don't think I every ate beef until I was about 16 and folks started paying us $50 to shoot a deer, then we went to eating our beef, took me forever to develope a taste for it...