I quess I have used them because when I am done cutting the whole deer minus the bones are used.

Yep! I've known about the front tenderloins for about five years now! They are as good as the back ones, they are just smaller!

How far up the spine are these front tenderloins??

Near the neck or closer to the last rib??

Have to look also. I also eat the inside tenderloins the day of kill or when butchering. Usually they are the same. It's a treat you only get if you are there to help with the deer. My son and or buds often help me with dragging and moving the deer so they get to partake of the jewels of meat...

the size of these loins must be small if most people over look them, wow- Thanks Buckstopshere for pointing these out, have to check this out on next deer i tag. when doing the taste -do they just 'melt away'? thanks again

Atlasman Think of where the "back" tenderloins are; the "front" tenderloins are at the same location at the end of the rib cage.

I know exactly what you are talking about and unless you split the sternum all the way up when butchering you will never see them. As already stated they are small, but excellent eatiing, those who don't split the sternum all the way up are missing out on a treat.

i know these are exellent pieces of meat, but if you gut shoot the deer or cut open the guts when gutting, it can contaminate these pieces really quick and then they dont taste good.....
you have to be real careful with them...
but they are really good....