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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. eek

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Originally Posted by AkMtnHntr
Originally Posted by 1minute
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).
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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,,,

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Well all this is confusing to say the least, why not just call it "Good Eats"!!


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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


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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. smile

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You just need to keep blood and gut contents off of the tenderloins.

Can you say "neck shots"? grin


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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.
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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.

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If you remember the Flintstones you may recall this is the cut that the car hop delivers to Fred at the drive-in.

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Originally Posted by Bulletbutt
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!

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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.


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Is that the same as a "Flatiron Steak" ? I've never heard of these until recently.

Last edited by Bulletbutt; 03/24/11.

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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.


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Neat. I ran off a copy of that.


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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.com

This 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.


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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.


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Originally Posted by Mule Deer
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.com

This 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... blush

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Originally Posted by Lawdwaz
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>
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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


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