tenderloin vs backstrap
 

I have an arguement I am trying to settle. Is there a difference between the cut of meat that is referred to as the tenderloin vs the backstrap in a whitetail deer. Thanks.

RE: tenderloin vs backstrap
 

I think most people consider the back strap tenderloin but the tederloin is the two little strips of meat about 12 inches long inside the body cavity towards the back the backstrap or chops are the two larger strips of meat above and outside the ribcage.

RE: tenderloin vs backstrap
 

Backstrap is on either side of the spine along the back. The tenderloins are next to the pelvic bone behind the ribs.

RE: tenderloin vs backstrap
 

if you think of it as beef ; the T-bone steak is the one with the little real tender part and the bigger part that is also tender but not quite as much as the littler one.the little part is the tenderloin ; the bigger part is the back strap.
after you leave that small section of the back,there are no small sections wiith the steak,getting into the porterhouse.

the back strap runs from the middle of the front shoulder to the ham joint.the tender loin is inside the body cavity about 12" long.

thats the way I look at it.[:-]

RE: tenderloin vs backstrap
 

Yes, but if you look at it cross-eyed :eek:you have twice as much meat.:D;)

RE: tenderloin vs backstrap
 

I have asked my butcher to put the tenderloins aside from my deer and he keeps 'forgetting'. How do I take them out myself? Anyone have a pic or detailed explanation. I may even start to butcher my own deer - prolly save a ton of cash.....

RE: tenderloin vs backstrap
 

You will and it is fairly simple. Your worst mistake on a deer still makes good burger. I'll try to find you some detailed info. from some prior posts.

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RE: tenderloin vs backstrap
 

Red shows the tenderloins:

RE: tenderloin vs backstrap
 

Stealthyone, all you need to do is take your knife and cut down the backbone towards the pelvis, I make a cut on the rear end of the tloin & then just use my fingers to pull the Tloin out. Some actually use a fillet knife and follow the contours with the knife to remove the Tloin(much like filleting a fish). Either way it is very easy to do upon gutting or skinning the animal. I remove the tloins immediately, as they skin up very quickly and well they don't need to be aged since they are the only muscle in an animal that doesn't actually do a thing...thus why so tender:D.

I agree butchering is not that hard, it will save you money and hassles. Plus it is an excellent way to learn about the make up of the game's body. Many don't realize the front shoulders aren't attached to the rib cage( in fact few realize how small the shoulders really are on a deer sized animal). Also don't know you do not require a saw to completely debone a animal, it can be all cut away following the bone structure and releasing the connective tissues. Many don't realize the sawing of bones can deter from the taste and quality of meat. Like mentioned you'll always have a grinder pile, so it will never be wasted and that grinder pile will shrink with experience.:)

RE: tenderloin vs backstrap
 

Thanks, guys. I dunno if I will do all of the butchering this coming fall, but i will certainly remove the t-loins, etc. I may even do some deboning, as the butcher charges on the total weight I bring in. He makes damn tasty sausages, pepperettes and corned beef though. Maybe I will give it a go and just take the scraps to him. I want to be able to do it all myself, but I also do not want to waste anything or ****** a perfectly good deer.

RE: tenderloin vs backstrap
 

Stealthyone, Butchering is really quite easy, though time consuming at first. You should try it and save some $. Also making corned venison and pastrami are one of the easiest things to make, When I first started I bought a book called ,After your Deer is Down, by Josef Fischl, and Leonad Lee Rue III , Read it a couple times and followed the step by step pictures and viola , Next to perfect the first time, though I inter-change some of my own personal cuts. Like farmcntry said the worst is that you'll more hamburger. Also as skeeter said, a saw is really not neccessary, I use it to cut off the lower legs, the neck into soup bones, the spare ribs, and 3 cuts to quater it to more manageble pieces. If I wanted to I could eliminate a couple of those cuts by using my knife. To each their own. When I'm through the only bones in the freezer are the Ribs and Neck Bones. Saves alot of space. Good Luck

RE: tenderloin vs backstrap
 

One other way of looking at it is to separate the muscle groups. For example, the eye of the round can be removed from the hind quarters and used as a roast rather than part of a great big slab of a usually tough steak. There are really no set rules in butchering for specific pieces. You can call the shots on most cuts.

RE: tenderloin vs backstrap
 

sawbill, I used to think this way too, until recently, When I seared or fried the steaks in a cast iron skillet, then finished them off under the broiler. Couldn't believe how tender. I just got done individually wrapping and freezing about a dozen steaks 5/8-3/4" thick, for when the wife wants a meatless meal, for a change and I don't. Just take them out while they're still rare as they'll cook a little more while they sit.:) you can never under cook Venison as it can always be put back in the pan for 15 seconds or so.