Can anyone tell me the difference. I have always called the backstrap the tender meat located along the spine that can only be accessed from inside the rib cage. Even on a huge deer, this piece of meat is not much bigger then a silver dollar and is about 12-15 inches long. I have always called the tenderloin the large log style of meat that runs the spine that is accessable from the outside. What I call "backstrap" is without a doubt the best piece of meat you will ever eat, however I am told that processors will never take the time to cut out this small delicatesin (or they keep it for themselves).

Anyhow, I was in a hurry when I killed my last buck and never got the "backstrap" out. It was hot out so I dropped it off as soon as I checked it in. Processor asked how I wanted by backstrap processed. I looked at him strangely and said "Whole". He said are you sure cause it is gonna be pretty big. I said yes. Needless to say I got 2 freaking huge LOINS and never did get the "backstrap" as I call it.

Any comments??