It's amazing that alot of people I know have no idea where the tenderloin was located on an animal.Backstraps,(back loin)and tenderloin never make it to the butcher in our hunting party. They are best served fresh cook on a a grill.But the real reason we remove them right after skinning and quartering is to help cool down, both the front, and hind pairs, faster.I know of people that complain they don't get their tenderoin back, after taking their animal to the butcher.