NO,most think the back straps are the tenderloins.

Good thing I had them for dinner tonight or this thread would make me hungry

While I agree they are small and most of us probably waste more meat from lack of proper neck trimming, the tenderloins are by far themost tender muscle on the animal. That is the muscle on beef cattle where Filet Mignon is cut.


The backstraps are the beef equivalent of Rib Eye.

Even when field dressing the "gutless method", all one has to do is break the rib or two and reach in and pull them out.

Best two little pieces of meat in the WHOLE animal!!!!

I've always taken them. I'm always surprised when someone says they don't know what I'm talking about. I ususally tell them to forget itand then ask where they hauled the carcass to!


GH

Ok maybe its me, and I'm reading this wrong, You don't take any meat?? You have to gut it to get any meat, and your saying you don't gut it so to me that means you shoot the animal, then only take the head? Like I said maybe its me but that how I'm taking your response.
You don't even need a knife to get the tender loin's, just pull them out. YUM YUM!!!!!!

When the deer goes on the pole the tender loins come out and into a frying pan!!!!Shoot you don't even need a knife!!Walt

they never see packaging. They are typically eaten for breakfast the following morning after akill. Sometimes for dinner.

My wife had a baby a couple months ago, that is why I don't know of these things you call the inner loins !

From where i come from they are always referred to as the "tenderloins" and are the best piece of meat on the deer. I usually pull em before the deer goes to a butcher. The back straps are the next best pieces, i always ask for them whole from the butcher that way i know what im getting.