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!

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

We make sure we take all the loins.

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

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?

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

The tender loins are the small strips between the thighs.

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

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.

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!!)

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.