This year I took my buck to a processor...never have before. The standard deer processing that they have is, "tenderloin, sausage and round meat". Price tag is 70 bucks. If you want steaks or roast for the hind quarter or any other section it's $5 per quarter. Not bad I thought, but when she said tenderloin, I asked if she meant backstrap or true tenderloin from tin inside of the ribcage....she smiled and said backstrap "most people don't want to eat the tenderloin because it's been next to guts." I said "I do." she made a not on my ticket and told me they called it "sweet meats" . When I picked up my deer they had it labled and separately packaged as sweet meats. Suits me fine. I just wish a deer was hefty enough to produce a "hanger steak".