Why do so many not know of the inner loins?
 

I swear the best part of the meat is the inner loins. Half of who I tell about it doesnt believe me. Do you take the inner loin?

Just a question, but thats the first thin that gets cooked...most likely with breakfast the next morning!

RE: Why do so many not know of the inner loins?
 

We make sure we take all the loins.

RE: Why do so many not know of the inner loins?
 

You mean the tender loins? **** I thought all hunters knew what the Tender Loins are....??

I always have them removed, and packaged seperately....go great in a Wellington

RE: Why do so many not know of the inner loins?
 

Sometimes I take 'em.....sometimes I don't.

To me it comes down to this....

Do I want to go through the trouble of gutting a deer for two pieces of meat about the size of a banana, each?

RE: Why do so many not know of the inner loins?
 

We are taking about the small loins inside the cavity....right? Man those things melt in my mouth!

RE: Why do so many not know of the inner loins?
 

They arent the biggest piece of meet, but by far the most tender!

RE: Why do so many not know of the inner loins?
 

The tender loins are the small strips between the thighs.

The best part of the deer no doubt!!! <------See that GMMAT??;);) Lol!

RE: Why do so many not know of the inner loins?
 

Kinda wasteful..... as hunters we should all strive to use as much of the animal as we can. Granted we don't need to go as far as tanning our own hides and making bowstrings from intestinal lining, but for crying out loud you are gonna end up having to gut the thing anyway... take a sawzall and cut the backbone front of the hams..... you don't even need a knife to get them out. If you go to the bother of taking an animal... you ought to go to the trouble of doing more than a half ass job of dressing it.

RE: Why do so many not know of the inner loins?
 

Yes sir, that is the Tenderloins....All animals have them, well deer/moose/elk/beef....In most cuts the T-bone steak has a piece of the tenderloins if you don't remove them (or if your butcher doesn't take em home with him!!)

Personally I take them out, or specifically ask for them to be packaged seperately.

The Loins are good, but how about Fresh heart....MMMM (well when I don't hit it!!)

RE: Why do so many not know of the inner loins?
 

Ummmmm.....NO I don't;)

I couldn't actually care less about how you view my butchering of the animals I kill. I "waste" about as much meat as a couple bananas would make up. And...."something" eats them ALL.

RE: Why do so many not know of the inner loins?
 

NO,most think the back straps are the tenderloins.:eek:;)

RE: Why do so many not know of the inner loins?
 

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

RE: Why do so many not know of the inner loins?
 

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.

RE: Why do so many not know of the inner loins?
 

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

RE: Why do so many not know of the inner loins?
 

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!:D


GH

RE: Why do so many not know of the inner loins?
 

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!!!!!!

RE: Why do so many not know of the inner loins?
 

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

RE: Why do so many not know of the inner loins?
 

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

RE: Why do so many not know of the inner loins?
 

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

RE: Why do so many not know of 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.

RE: Why do so many not know of the inner loins?
 

you don't gut your deer?? Yes they are always removed from my deer

RE: Why do so many not know of the inner loins?
 

They are the tenderloins.

RE: Why do so many not know of the inner loins?
 

Im with Rybo on this one, they never get packaged, they get eaten ASAP.

RE: Why do so many not know of the inner loins?
 

Part of the problem is few of us grew up on a farm...Those that did, often helped with the butchering of pigs and cows, so they knew where the tenderloins were and what to do with them...

Also...The tenderloins can be removed without gutting...Just make a small incision from the short ribs to the backbone and run your knife behind the tenderloin, slide it alll the way up and down, then slip your fingers in there and work it out...

They are worth the effort, they are the most tender part of the deer...

RE: Why do so many not know of the inner loins?
 

I'd give up all the rest for the loins...NEVER leave em behind! I too takeem straight to thepan many times:D

RE: Why do so many not know of the inner loins?
 

I did grow up on a farm, and one of the other things I was taught was to not be wasteful. I don't know about the rest of you, but I trim EVERYTHING off the deer I process. I even take the time to trim the meat out from between the ribs to be ground. I'm telling you, when I'm finished with it and take it back to the woods, the buzzards would look at it and ask "What the heck are we supposed to eat?";)

RE: Why do so many not know of the inner loins?
 

I thought everyone knew what they were ....:eek:

RE: Why do so many not know of the inner loins?
 

x2

RE: Why do so many not know of the inner loins?
 

Seems if your going to the trouble to kill the deer, might as well get those too....easily accessable by not gutting, so not much excuse not to get them other than being lazy. But then again, where do you draw the line between them and ribs, and organ meats, and such.

RE: Why do so many not know of the inner loins?
 

If the deer Is recovered the same day, the heart comes with me as well. That's good eating!! I know allot of people don't eat the heart anymore In fear of all the stuff going on In these deer but not me, It's too good!!

RE: Why do so many not know of the inner loins?
 

May have to try it... send me a PM (so it doesnt get lost on here.....or maybe post in the recipe forum) on how to fix heart.

RE: Why do so many not know of the inner loins?
 

I made pickled deer heart back when I was a kid.......I even forget the recipe but you cook the heart first then slice it into chunks and place the chunks in whatever the heck that concoction was and then into the fridge.
LOL

At 13yrs old I do remember my mom and dad looking at me like I was the Anti-Christ.

RE: Why do so many not know of the inner loins?
 

First thing out and into the frying pan

RE: Why do so many not know of the inner loins?
 

Schultzy - I agree with TreednNC. Post up a preparation method/recipe. I'd be willing to try it.

(If you're someone who eats it raw in some sort of bizarre ritual, you can keep that to yourself.:D)

RE: Why do so many not know of the inner loins?
 

Because I would guess that 80% of the hunters don't know how to field dress a deer properly.

RE: Why do so many not know of the inner loins?
 

Lmao Chief!! Come on now I'm not that redneck!!


First of all I won't take the hear If It's not the same day It was shot. 2nd, I won't take the heart If the deer doesn't look 100% healthy, doesn't happen to often!

My heart recipe....

If you take the heart make sure you bring It In right away to the house and clean It up and cut It open taking all of the cartilage and junk off of It. Throw It In a ice cream pail and fill it up with water and put a bunch of Iodized salt In It and let It sit In the fridge for a day to get all of the blood out. Take It back out the next day and rinse It off real good with cold water and either freeze It or cut It Into small chunks and fry It up with some fry magic using grease or butter. Onions give It a great taste as well If you fry them together. Before you fry It up In the fry Magic put the fry Magic In a bag and throw the heart chunks In there with It and shake It up and get a nice coating on the heart meat.

RE: Why do so many not know of the inner loins?
 

I'm with Schultzy but I slice mine thin, dust it with seasoned flour and then fry in bacon grease. (fry up some onion slices with chopped up bacon, cook heart in that grease, serve with the onions.) Yummy.

Not taking the inner loins should be a kick-in-the-groin offense.

RE: Why do so many not know of the inner loins?
 

Who doesnt take the tender loin??? Thats just crazy. When I butcher my deer, I pay close attention to the tender loin, and if the dear is big enough, the shoulder loin.

RE: Why do so many not know of the inner loins?
 

That's a good way to In bacon grease!! I also slice my thin too, forgot to mention that. I'm getting hungry Christine talking about this!![&:]

RE: Why do so many not know of the inner loins?
 

We process our own meat, and if those do make it to packaging, they are labeled "sweet meat" ;)