nubo

I thought maybe I was missing something all these year's .The tenderloin's are the first meat to take and I have no idea on where to find the front loin's???????????? I've been hunting for 30yr's now and this the first I ever heard of them .

TELL me more if I'm wrong!

nubo

zrexpilot

I read this lastnight and I was stumped also. Well I just happen to get a deer this morning with my bow. Upon cleaning it and removing the back strap and tenderloins there are two small tiny loins inside the ribcage, on the inner spine. now these might be a lot bigger on huge deer but on a 100 lb'er there small. But yes they are there. Check it out next time .

young_gun

hmm, thank zrexpilot. ill have ta check that out when i get another one.

Duse500

Thats it
Thier small ,but damn thier tasty

the jerseyhunter

I also never remember seeing anything of the sort and when I'm done with the carcass the flies would starve.Wish we had a visual.

Duse500

TRY THIS
The back straps are from the ribs to the sirloin.
2 nice long pieces of tender meat
As soon as you skin it you can cut them out.Right
Now what we call...(dosent mean its right[])the tenderloin would be inside the body cavity(oppositt the loin half backstraps)on both sides of the backbone,right about where the loin is showing on the picture.
As soon as you drop thebelly out of the dear you see 2 red juicy pieces of meat next to the backbone.

Buckstopshere

Zxrepilot. Thanks for sharing that observation. I hope others will check their next kill and see if they saw what i saw.and, if so , fry them up and give us a report.

Buckstopshere

Atlasman The rear tenderloins are an unused muscle, as are these front tenderloins. Both ends are attached to bone.

j3k2c1

if you ask me the tenderloins can sometimes be too tender you know? MY all time favorite is the backstraps!!!!!!!!!!!!!!!

atlasman

I know........and every muscle is attaches at an origin and a insertion point into bone. Some become a tendon before insertion but they all are attached to bone. Muscles primary function is motion. If they weren't attached to a bone they would not be of much use.

The tenderloins are not used because deer walk on all fours. They still get used.......just very little which is why they are so tender.

I will check along the spine inside the ribcage of the next deer I butcher and see what you are talking about.