North or south of the vertebra.

 

No. There are tenderloins inside the ribcage near the pelvis. The backstraps are outside the ribcage straddling the spine from the front shoulder to 3/4's back approximately. The backstraps are huge. The tenderloins... not so huge.

 

This is the correct answer.

 

I might have mixed up the names. But the locations are good.

 

No. Cater makes the Backstrap and God makes tenderloin!! No seriously, backstrap is the meat along the spine OUTSIDE tha abdominal cavity. Tenderloin is found INSIDE the body cavity alongside the spine and just forward of the pelvic region. On a T-bone steak the big side of the T is the backstrap, the small side is the loin!

 

Pretty much sums it up perfectly.

 

Can't even spell CARTER! No wonder } can't hit anything! WOW!

 

:icon_1_lol:

 

most people call the backstraps tenderloins, thats why some people get confused. But the TRUE tenderloin or what some people call the "fish" meat is on the inside near the pelvis.

 

Where I hunt, long time tradition calls the "backstraps" the "tenderloins'. Here, you have "inner" and "outer" "tenderloin". I never knew what a "backstrap" was until I started watching hunting shows. If somebody tells me they have a "tenderloin", I know now they probably mean a "backstrap".

 

Heres another question......What you call backstrap....can it also be called T bone steaks?

 

Yes sort of, Backstrap above the ribs is where the "ribeye" steaks are located. Backstrap from the back of the ribs to the hams can be t-bones and Porterhouses (bone in) and NY Strip and Filet Mignon (boneless).

 

Backstap=north of the vertebra
Tenderloin=south of the vertebra

 

I don't understand why it's so hard for some people to grasp........the word "Loin" refers to the muscles in the location of the sexual organs that are used to thrust.

does the word "loincloth" bring a picture to mind? I've never seen one draped over someone/something's back!

 

Way to go, now the next time I eat tenderloin that's what I will think of.

 

I'm tired of ignorant hunters making the rest of us look bad and uneducated!

 

It's Ok, the tofu munchers don't know the difference either. So they pretty much just look under educated to the butcher when it comes to meat.

 

and the tenderloin (being so close to the business) can have a very strong taste during the rut. they are good rolled in bacon and cooked on the pit if they are not so strong in my opinion

 

its all the bomb on thed table

 

YES definately Vernon...........I'll see about getting some of my "outer" tenderloins from my whitetail out too!

 

we call the tenderloins flamenyun ha ha just what we say dont no how to spell flamenyun but they good they tender they flamenyun

 

Fillet Mignon. Flamenyun lol that's classic.

 

About 10-15 minutes on the grill. :icon_1_lol:

:izza:

 

backstraps are from the back and the tenderloins are from the loin area, but i have heard them called belly fish somewhere down south.

Tony

 

Also called "preachers meat" up my way.....

 

i think it depends on where you live.my deer have tenderloins and fish.

 

We call 'em inside tenders.

One thing: Tenderloins need to be removed and bagged almost immediately. They are fairly small and dry out very fast. I carry freezer bags when I hunt, and cut them out while gutting, bag 'em up, and toss 'em in the cooler

 

I cut meat at a few grocery stores while I was going to college. Made journyman before I got fully educated and received my degree.

I have heard just about every piece of meat called the wrong thing at one time or another. The most common though has to be people referring to the chops/backstraps on a deer as the tenderloins. I'm guessing about 80% don't actually even know where to find the tenderloins on a deer....

 

The Kentucky Department of Fish and Wildlife offers copies of a butcher that processes a deer and tells where every cut comes from. It is broken down just like a beef. The carcass looks like it has been cleaned by Carrion beetles. There's nothing left but hooves and bones. It's the best processing DVD I have ever seen. Pretty inexpensive too. Great for the guys and gals just starting out. Around here people are paying around $90 just to process your deer. I can put one in the freezer in 2 hours. I love paying myself $45 an hour to do anything.