I wish Paul. It's been quite a while since I had any. But I can give you a great recipe for backstrap. Lay it on your cutting surface, membrane side up. Cut a thin slice, about 1/4", stopping about 1/4" from the surface. Move over 1/4" and cut all the way through. Trim the membrane off the edges and you have a butterfly steak that is all edible meat. Put some flour in a bowl with a little garlic and pepper, salt optional. Put some italian dressing in another bowl. Dip the steaks in the dressing and then in the flour, coating both sides well. Fry over medium heat in a lightly oiled skillet, just until light golden brown on both sides. Do not overcook. Yum, yum.