Anyone have a diagram of where the tenderloins are located? I've always taken just the backstraps, hind quarters, front shoulders, and a little bit of neck meat for stews or jerky. I've never messed around with the ribs or any of the meat on the inside. I'm generally not one to waste the meat, and the more I can get, the better.

I'd deffinately say gut your deer, here in Washington it's 70 - 80 degrees the first part of the September when the early season opens. I always have a bag or two of ice in a cooler in the truck to stuff inside the rib cage on the way home so it'll cool.