Backstraps VS Tenderloins

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When I get my meat back from the butcher they all say tenderloins.

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Hunting is My Heart & Soul, Without it. I'm just a empty shell.

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The meat labeled tenderloins are about 8-9" long and about 2 inches thick. I assume that they are the backstraps???

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the small strips of meat on the inside of the cavity near the spine are the fillet mignon of the deer. (Tenderloins)
the large straps of meat on the outside of the cavity are the back straps (rib and loin end)
this is what your butchers call tenderloins

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A good idea is to clean the cavity out good and take the 2 tenderloins out before going to the butcher( I butcher deer myself) they dry out extremely fast.

Posted: 20 Jul 2007 8:57 PM
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Just wondering where are these 2 located on the deer and what is the difference in the meats. When I get my meat back from the butcher they all say tenderloins.

Posted: 20 Jul 2007 9:05 PM
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Backstraps on next to the Backbone on the outside of the Deer. Tendeloins are on the inside of the deer cavity up against the backbone. __________________ >>>---> Shut Up And Hunt >>>--->

Posted: 20 Jul 2007 9:06 PM
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your butcher is probably keeping the backstraps __________________ Soccer-Mom Pro-Staffer *Hunting The Wild's of New Jersey*

Posted: 20 Jul 2007 9:08 PM
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Quote: When I get my meat back from the butcher they all say tenderloins. Maybe he cuts up the backstraps and labels them as "Chops" __________________ >>>---> Shut Up And Hunt >>>--->

Posted: 20 Jul 2007 9:08 PM
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Backstraps run along both sides of the spine on the 'outside' or just under the hide. The Tenderloins are smaller and is located on the 'inside' of the backbone. __________________ <- <- <- <- ~ <- <- <- <- I'd rather be working.........a Bird!

Posted: 20 Jul 2007 9:09 PM
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Thats where I thought they were. Well Ill make sure I ask my butcher this year. He seems pretty honest and He dosn't seem to be the shady type. ive been using him for about 6 years now. All deer I get from him they are all labeled deer tenderloins. Ill make sure to ask this year

Posted: 20 Jul 2007 9:14 PM
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A butchers cut tenderloin are really backstraps. __________________ Quote: Hunting is My Heart & Soul, Without it. I'm just a empty shell.

Posted: 20 Jul 2007 9:21 PM
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The meat labeled tenderloins are about 8-9" long and about 2 inches thick. I assume that they are the backstraps???

Posted: 20 Jul 2007 9:25 PM
	Registered User	Posts: 4086 Monster Buck: Join Date: May 2006
Quote: The meat labeled tenderloins are about 8-9" long and about 2 inches thick. I assume that they are the backstraps??? Yep... backstraps __________________ <- <- <- <- ~ <- <- <- <- I'd rather be working.........a Bird!

Posted: 21 Jul 2007 1:39 AM
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the small strips of meat on the inside of the cavity near the spine are the fillet mignon of the deer. (Tenderloins) the large straps of meat on the outside of the cavity are the back straps (rib and loin end) this is what your butchers call tenderloins. if you leave the meat intact to the bone it would look like baby lamb chops Bring on the season!!!! Franco........ __________________ "Look out for number one, but dont step in number two!". "Hey! that kangaroo stole my ball!!" (Rodney Dangerfield)

Posted: 21 Jul 2007 4:42 AM
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A good idea is to clean the cavity out good and take the 2 tenderloins out before going to the butcher( I butcher deer myself) they dry out extremely fast. Very easy to remove,located on both sides of the spine,inside, near where the spine meets hindquarters. They appear as two "plump" strips, between 4" -12" long. Just work a small incision along the spine and peel them off and clean off all blood. Then bring me the rest __________________ http://www.killerskitchen.com , http://www.killersworld.com Vengeance is a dish best served cold !! Killers' Pro Staff

Posted: 21 Jul 2007 7:21 AM Last Edited By: jerseyhunter
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Quote: the small strips of meat on the inside of the cavity near the spine are the fillet mignon of the deer. (Tenderloins) the large straps of meat on the outside of the cavity are the back straps (rib and loin end) this is what your butchers call tenderloins Quote: A good idea is to clean the cavity out good and take the 2 tenderloins out before going to the butcher( I butcher deer myself) they dry out extremely fast. Before dropping off your deer you should be removing the tenderloins from inside the body cavity. They come out very easily. You can rinse them off and chill and eat that night. I soak mine in a cold lightly saltedwater and either cook them up that night if a morning hunt or the next day. __________________ The 4 seasons - Almost Summer, Summer, Still Summer and Hunting Season jerseyhunter@NewJerseyHunter.com