Posted: 11/5/2008 7:09:40 PM EDT
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I always thought that the tenderloin and back straps were different cuts, with the tenderloin located inside the body cavity near the spine and the back straps running along both sides of the spine.
Am I mistaken- is tenderloin and backstrap the same thing? |
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The little ones inside the body are tough as shoe leather. If I bother to cut them out we just toss them into the burger grind.  Really? Wow, I haven't experienced that. You just have to cut them out immediately after you hang the deer, so they don't dry out over night. In my world, hey get taken from the deer, washed off in cold water, and plunked right into the Speedies marinate for the next days meal. 
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The little ones inside the body are tough as shoe leather. If I bother to cut them out we just toss them into the burger grind. Boy I hope there's sarcasm there... No––they are tough in my experience. How did you prepare them? That's the filet of the deer, you're the first I've heard to say they were tough. |
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The little ones inside the body are tough as shoe leather. If I bother to cut them out we just toss them into the burger grind. Boy I hope there's sarcasm there... No––they are tough in my experience. What the hell? That is the most tender cut of me on a deer or any animal for that matter. |
| watch this video http://www.newjerseyhunter.com/video/deerfield.wmv this will show u the pieces you are asking about and how much you really can get out of deer pretty easy to boot. |