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Good discussion - wish I'd seen this sooner so I could have posted sooner. Here's a little education thing I did a number of years ago and the last picture on this page (figure 10) is what is being referred to as the tenderloins. Note the location.
www.angelfire.com/bc/canuck2/gutting4.html |
I learned when I shot my first hog that there are two cuts that are referred to: Loins and tender loins. Loins being the long strip on the back (backstraps) and the tenderloins are the ones on the inside. If you go to a grocery store you can see the different cuts of pork. You will see the loins are much larger then the tenderloins. __________________ |
Loins being the long strip on the back (backstraps) and the tenderloins are the ones on the inside. If you go to a grocery store you can see the different cuts of pork. You will see the loins are much larger then the tenderloins. BTW - I've used 6 different butchers over the years and have never had one take the tenderloins or loins. They always ask how we want them, whole, chops or butterfly. |
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