Step 10. Tell him to change the pair of rubber gloves he was wearing to remove the hide and get a fresh pair for working with the meat. Allow him to stand back and enjoy the fruits of his labor.

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Step 11. Tell him that he still doesn't need the saw to remove the front shoulders because there is not boney joint and that the whole thing is held together by muscle. Then tell him he gets a second chance for more practice on the other front shoulder.

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Take the time to discuss arrow placement as you look at the front shoulder.

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Step 12. Remind him how much he enjoys things like jerky and snack sticks so that he does not waste any of the trim meat on the brisket.

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Step 13. Tell him all about the best and most tender part of the deer and why it is called: "The Tender Loin" Explain that there are two of them and that he need only make a cut at the top of the tenderloin and that he can remove them by simply pulling them off the side of the rib cage.

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[img]http://i28.photobucket.com/albums/c239/212007154/bow_nov13th/t_loin3.jpg[/img]

[img]http://i28.photobucket.com/albums/c239/212007154/bow_nov13th/t_loins4.jpg[/img]

Show him what they look like after being removed. Remove any white fat before cooking. I prefer to remove them when I am gutting the deer (or very soon afterwards) If you don't get them out soon, the exposed areas will turn dark red/black due to drying out. If that happens, soak them in cold (ice) water and scrub them lightly to wash away any blood. DO NOT freeze tenderloins!! these are to be enjoyed as soon as possible. Freezing will make them less than tender-loins. Tell him to cook them until slightly pink in the center with onions and mushrooms.

[img]http://i28.photobucket.com/albums/c239/212007154/bow_nov13th/t_loin1.jpg[/img]

Step 14. Tell him that next to the tenderloins that the loins are the next best cut of meat on a deer. Remind him that those tasty grilled loin chops that he likes so much come from the back of the deer and that there are two of them. One on each side of the backbone. Tell him to feel for the hip bone and cut just below it and the to run his knife right along the backbone until he hears the tip of the blade clicking as it passes over each rib. He can then massage the loins off the back with very little knife work..

[img]http://i28.photobucket.com/albums/c239/212007154/sausage/beforeloins.jpg[/img]