i call it tasty goodness

Well here is a fine example of both. The longer ones are from the spinal area, down to the rib and comes out as a whole piece (if cut right) usually about 2 ft long. These have always been referred to as back straps.

The two smaller pieces in the middle are the loins, and can only be cut from inside carcass towards the back. They are very distnctive looking, and very tastyas well. No need to even soak or refrigerate...just put in a pan of butter, garlic and lemon pepper and barely cook...it will melt in your mouth!

i agree with this 1

Everyone I know of here in East Texas call them backstraps and tenderloins. They are two different and separate parts of meat.

Calling them the same is like calling all the meat hamburger.

Yes, that's what I refer to them as well. Nice pic! Dang, lookin' tasty!

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Originally I had posted because I thought there was another name for the backstraps, but I just can't remember, hence I had to ask here.

Thanks for all the input.

I agree, one name for all of it is... Mmmm Good!

iSnipe

I call em dinner!

backstaps on top of the spine and breakfast meat for the inner loins lol

lemme clarify,
thats what i call themm.....bakstrap n tenderloins... but i do hear ppl callin em bakstraps

Always been inner and outer loins to me. But whatever you call them, you will never call me late to the table when it's whats for dinner!!!!

All these pictures of fine deer meat is driving me nuts.

It's like venison porn. LOL!

iSnipe