|
Joined: Nov 2005
Posts: 22,735
Campfire Ranger
|
Campfire Ranger
Joined: Nov 2005
Posts: 22,735 |
Ok, it all makes sense so far. How about this comparison. Would the back straps on an elk, be a boned pork chop on a pig? Mule Deers' "hanger loin" brought back a bad "closing time" joke.
Last edited by bigwhoop; 03/21/11.
My home is the "sanctuary residence" for my firearms.
|
|
|
|
Joined: Feb 2006
Posts: 43,822
Campfire 'Bwana
|
Campfire 'Bwana
Joined: Feb 2006
Posts: 43,822 |
Yes, One also finds tenderloin on the inside of T-Bones and Porterhouse (the smaller sized chunk). The wife an kid are not on to that yet. They will carve off the larger side and leave the small inside chunk for me.
I also benefit from folks that don't carve the cheeks off of their salmon. Salmon cheeks?? Never heard of someone eating salmon cheeks. Halibut cheeks on the other hand are delicious! I know some big walleye fisherman that always keep the cheeks. For reference, dink tenders(are not very big).
|
|
|
|
Joined: Feb 2002
Posts: 1,056
Campfire Regular
|
Campfire Regular
Joined: Feb 2002
Posts: 1,056 |
I always give the tenderloins to the guy I am hunting with and helps with the packing,,,, Personally I dont really like the tenderloins,, always a little gamy to me, everyone thinks I am nuts, thats ok,,
I will fight for every tidbit of the backstraps though,,,
|
|
|
|
Joined: Jan 2001
Posts: 5,828
Campfire Tracker
|
Campfire Tracker
Joined: Jan 2001
Posts: 5,828 |
Well all this is confusing to say the least, why not just call it "Good Eats"!!
"Any idiot can face a crisis,it's the day-to-day living that wears you out."
Anton Chekhov
|
|
|
|
Joined: Aug 2002
Posts: 19,097
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2002
Posts: 19,097 |
Well all this is confusing to say the least, why not just call it "Good Eats"!! Not confusing at all. Tenderloins are found inside the body cavity and back straps are on the outside. A man should know what he is eating. miles
Look out for number 1, don't step in number 2.
|
|
|
|
Joined: May 2006
Posts: 649
Campfire Regular
|
Campfire Regular
Joined: May 2006
Posts: 649 |
Speaking of fish cheeks, was steelhead fishing this weekend and after catching one a group that was fishing next to us grilled one over the warming fire. The cook stuck his knife into the cheek and pulled out a chunk of meat and handed it to me and said, ever had the cheek before? Was pretty good. I also like backstraps or tenderloins, going to have some tomorrow night, which I am not sure of.
Last edited by 24mileboy; 03/22/11. Reason: Forgot something!
|
|
|
|
Joined: Jan 2001
Posts: 9,095
Campfire Outfitter
|
Campfire Outfitter
Joined: Jan 2001
Posts: 9,095 |
You just need to keep blood and gut contents off of the tenderloins. Can you say "neck shots"?
"The only thing necessary for the triumph of evil is for good men to do nothing." Edmund Burke 1795
"Give me liberty or give me death" Patrick Henry 1775
|
|
|
|
Joined: May 2006
Posts: 649
Campfire Regular
|
Campfire Regular
Joined: May 2006
Posts: 649 |
Well the hidden in the freezer tenderloins were very good.May have to look again for what is hiding! ;0
Last edited by 24mileboy; 03/23/11.
|
|
|
|
Joined: Oct 2006
Posts: 4,213
Campfire Tracker
|
Campfire Tracker
Joined: Oct 2006
Posts: 4,213 |
If you take a cross section of spine (usually ribs 6 through 12) you get a roast that includes a segment of all 4 loins known as a standing rib roast. Very rarely done with wild game because game is rarely processed cut through the bone and few hunters want all 4 loins segmented. I've done it before with elk and I found it difficult to carve and serve. If you remember the Flintstones you may recall this is the cut that the car hop delivers to Fred at the drive-in.
|
|
|
|
Joined: Apr 2009
Posts: 3,522
Campfire Tracker
|
Campfire Tracker
Joined: Apr 2009
Posts: 3,522 |
I used to know a guy who operated a farm butcher truck for years. He told me on a cow there's two small "tenderloins" inside up by the front shoulders that are called Farmer's loins, or Butcher's loins...depending on who got to them first. I've seen these in elk but never been able to find any info on them... Thanks!
|
|
|
|
Joined: Nov 2006
Posts: 8,225
Campfire Outfitter
|
Campfire Outfitter
Joined: Nov 2006
Posts: 8,225 |
as for T-bone versus Porterhouse... I saw or read recently that their is an official standard, I think it was 2" of tenderloin for a Porterhouse any less would be a T-bone...
As for the "false loin" in the front... its there even on a white tail but not really large enough to cut out...I've also read that its not really anything like a standard tenderloin in terms of tenderness.
There is actually another muscle group that can be cut from the front leg that is often called a mock tenderloin due to its shape only! Not tender by any means.
Andrew
|
|
|
|
Joined: Mar 2006
Posts: 10,262
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2006
Posts: 10,262 |
Is that the same as a "Flatiron Steak" ? I've never heard of these until recently.
Last edited by Bulletbutt; 03/24/11.
I saw a movie where only the military and the police had guns. It was called Schindler's List.
|
|
|
|
Joined: May 2005
Posts: 16,554
Campfire Ranger
|
Campfire Ranger
Joined: May 2005
Posts: 16,554 |
I admit it, had to look it up. It's off the best part of the shoulder, Wiki explains it. For me, venison shoulder goes for small roasts and (very good) stew meat.
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
|
|
|
|
Joined: Mar 2006
Posts: 10,262
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2006
Posts: 10,262 |
Neat. I ran off a copy of that.
I saw a movie where only the military and the police had guns. It was called Schindler's List.
|
|
|
|
Joined: Jul 2001
Posts: 60,052
Campfire Kahuna
|
Campfire Kahuna
Joined: Jul 2001
Posts: 60,052 |
You can also find a detailed description of how to cut those steaks from a game animal in SLICE OF THE WILD, written by my wife Eileen Clarke, available through our website: www.riflesandrecipes.comThis is not only a great cut from any game animal, but I have used it for decades as a test of the overall tenderness of a particular animal. The first thing I do after we butcher any animal is pan-fry a 1" thick shoulder steak. If it's reasonably tender, that tells us that animal's meat will be good for quick-cooking methods. If it's on the tough sids, then the tougher cuts from that animal will need some tenderizing techniques, such as brasing or stewing.
“Montana seems to me to be what a small boy would think Texas is like from hearing Texans.” John Steinbeck
|
|
|
|
Joined: May 2005
Posts: 16,554
Campfire Ranger
|
Campfire Ranger
Joined: May 2005
Posts: 16,554 |
When I was in school and money was tight and the local supermarket had seven bone roasts on sale, I'd pick the best one in the case. I'd cut that part of the roast for grilling and save the rest for whatever. Doesn't compare to a good steak off the loin but good enough! Didn't know it had a name until now.
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
Which explains a lot.
|
|
|
|
Joined: Mar 2006
Posts: 10,262
Campfire Outfitter
|
Campfire Outfitter
Joined: Mar 2006
Posts: 10,262 |
You can also find a detailed description of how to cut those steaks from a game animal in SLICE OF THE WILD, written by my wife Eileen Clarke, available through our website: www.riflesandrecipes.comThis is not only a great cut from any game animal, but I have used it for decades as a test of the overall tenderness of a particular animal. The first thing I do after we butcher any animal is pan-fry a 1" thick shoulder steak. If it's reasonably tender, that tells us that animal's meat will be good for quick-cooking methods. If it's on the tough sids, then the tougher cuts from that animal will need some tenderizing techniques, such as brasing or stewing. I remember reading that, now. I guess that's better than not having read it...
Last edited by Bulletbutt; 03/24/11.
I saw a movie where only the military and the police had guns. It was called Schindler's List.
|
|
|
|
Joined: Dec 2005
Posts: 3,757
Campfire Tracker
|
Campfire Tracker
Joined: Dec 2005
Posts: 3,757 |
Outside the rib cage, on either side of the spine is what I call the backstrap. The two small one inside the ribcage are tenderloins in my book.
In the picture in the link I think the TL were stolen by the skinner before the artists rendering. <grin> TENFO!!!!!!
|
|
|
|
Joined: Aug 2002
Posts: 19,097
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2002
Posts: 19,097 |
For me, venison shoulder goes for small roasts and (very good) stew meat. That is what I use the shoulders for (stew meat) except I use the better parts after boning for jerky. That is probably where my flatiron steak ends up. In fact, all of my deer is boned out and the muscles separated and frozen whole. I cut individual steaks at cooking time. I put some pieces from all over into one pile for jerky. I think the best stew meat comes from the neck. miles
Look out for number 1, don't step in number 2.
|
|
|
|
649 members (1eyedmule, 007FJ, 1beaver_shooter, 160user, 1minute, 1936M71, 70 invisible),
3,274
guests, and
1,256
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,190,588
Posts18,454,274
Members73,908
|
Most Online11,491 Jul 7th, 2023
|
|
|
|