Handles,
no, they are not incorrect.
Again look at a porterhouse or T-bone. There are two distinct pieces of meat on opposite sides of the bone. You will notice that one piece is larger and generally more tender than the other.
The smaller piece is the piece known as the tenderloin or in some cases filet mignon. That is the piece that is on the inside of the deer.
The larger piece is the piece that when seperated from the smaller piece is known as Ny strip, shell steak etc. This piece is found on the outside of the back of the animal. Commonly known in the deer world as the backstrap.
The meat on the left side of this picture comes from the inside of the animal. The meet on the right is from the outside (closest to the skin).