Here is the link.........
Just where on a deer is 'the tenderloin' located, and will it be in two pices??
Author admin acount on July 13, 2010 | Print | Bookmark
Q; Just where on a deer is 'the tenderloin' located, and will it be in two pices?? Is 'tenderloin' and 'backstrap' about the same in taste and texture?
A; The tenderloins (2) are located along either side of the backbone inside the cavity of the deer on the hindquarters. The tip on the tenderloins actually extends into the pelvic cavity. The tenderloins are usually covered by some degree of kidney suet, which if left over them until you're ready to cut the deer, acts as a cover to prevent them from drying out. Unfortunately many inexperienced or uninformed hunters either unknowing throw them out when field dressing, or hack them up to a point they can't be salvaged.
The tenderloins amount to less than 1/2% of the total carcass weight and as the name implies are the most tender cut on the animal.
The backstrap (in beef terms) is comprised of the Ribeye and the New York Strip. Most people use the pork term for the cuts off of the backstrap and just call them "Loin Chops."
As in beef and pork most people rank the tenderloins as #1 and the Loin Chops #2.