And just to be on the specific side. There are two types of tenderloins: Outer and Inner. The outers are located along the spine on the outside of the animal. They are generally longer and wider than the inners. But, the inners are typically the most tasty/tender meat on the deer, with the outers being a second.
Hope this helps... probably more than you needed.
no...tenderloin is not the same as a back strap....the strap is on the back and the tenderloin is up inside the deer along the spine...they are usually smalll and need to be taken out asap so the dont dry out
Backstraps are some time refered to as tenderloin but there is only one true tenderloin and that comes from the inside. It would be the fillet mignon if it were a cow. The backstraps would be called loin chops if they were on a pig and are called loin chops on a deer as well.
Tenderloins is one think and back straps are completely something different. The tendeloin should always be pulled out as soon as you gut the deer. You can use your fingers to do it. The back strap is two pieces running on each side of the top of the spine.
DSW you have just made me very hungry for some venison. I can't sleep cause I am going out in the AM so I am trying to make myself tired by reading some posts. And now I wnat to get one tomorrow even more cause I need some meat!! [up]
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