It has been my experience that the larger shops are a little sloppy when it comes to butchering. They are so busy that they leave more meat on the carcass then I find acceptable. So in essence you are not getting all your meat even they they are not keeping it for themselves. Also I have never had a processor (big or small, and I have used at least 6) ever give me the tenderloins (maybe they grind it up in burger, but I suspicion they keep them). Once I found out about this cut of venison I carve it out prior to delivering it to the processor.

As a side note, in Indiana it is illegal (as far as I know) for a processor to process deer and cow at the same time. Every shop I have used has to shut down cattle butchering during deer season, then clean and sterilize entire shop in order to start on cattle once they are done with deer.