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Joined: Apr 2015
Posts: 3,291
10 point
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10 point
Joined: Apr 2015
Posts: 3,291 |
I usually take the tenderloins, slice into medallions, couple of whacks with a meat mallet, soak in buttermilk for several hours, drain in colander, seasoned flour and into the frying pan. Usually eat it for breakfast.
I've never tried doing anything else with the tenderloins myself. I've always reserved the backstrap, or loins, for the grill.
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Joined: May 2015
Posts: 6,363
12 point
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12 point
Joined: May 2015
Posts: 6,363 |
I agree, alot use them interchangeably.
I usually eat the tenderloin (the inner tenderloin) the day I kill it. I don't think it freezes well and I like that celebratory meal. That and the heart!
Public Land Owner
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Joined: Nov 2009
Posts: 8,700 Likes: 1
14 point
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14 point
Joined: Nov 2009
Posts: 8,700 Likes: 1 |
I've always called the inners "sweet meat". That's what my processor always labels it too. I’ve heard them called that as well but I always refer to them as back strap and tenderloin
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Joined: Jun 2013
Posts: 57,337 Likes: 113
Freak of Nature
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Freak of Nature
Joined: Jun 2013
Posts: 57,337 Likes: 113 |
Of the two cuts, I much prefer the back straps.
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Joined: Jun 2014
Posts: 3,629 Likes: 1
10 point
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10 point
Joined: Jun 2014
Posts: 3,629 Likes: 1 |
I normally cube the backstraps.....I do not fool with the tenderloins in deer. Then you are wasting most tender, best piece of meat on the deer. Stop doing that.
I love my country, but don't trust my government.
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Joined: Apr 2015
Posts: 3,291
10 point
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10 point
Joined: Apr 2015
Posts: 3,291 |
I normally cube the backstraps.....I do not fool with the tenderloins in deer. Then you are wasting most tender, best piece of meat on the deer. Stop doing that.
Last edited by NWALJM; 03/27/18 03:53 PM.
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Joined: Nov 2014
Posts: 16,797 Likes: 3
Old Mossy Horns
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Old Mossy Horns
Joined: Nov 2014
Posts: 16,797 Likes: 3 |
Sweet meat. That’s what my uncles always called em. We called em inners too.
“Killing tomorrow’s trophies today.”
On the distance I like to walk to my stands:
“The first 100 yards is also the last 100 yards.”
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Joined: Oct 2015
Posts: 7,275 Likes: 4
14 point
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14 point
Joined: Oct 2015
Posts: 7,275 Likes: 4 |
If you have better shot placement, meat won't taste like guts.
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Joined: Sep 2011
Posts: 9,166 Likes: 17
14 point
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14 point
Joined: Sep 2011
Posts: 9,166 Likes: 17 |
Backstrap and inner loins.
David looney
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Joined: Jan 2013
Posts: 20,341 Likes: 28
Freak of Nature
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Freak of Nature
Joined: Jan 2013
Posts: 20,341 Likes: 28 |
I normally cube the backstraps.....I do not fool with the tenderloins in deer. Then you are wasting most tender, best piece of meat on the deer. Stop doing that. Nah. I will take the bacvkstrap over the inner tenders anyday
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Joined: Jun 2013
Posts: 5,711
12 point
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12 point
Joined: Jun 2013
Posts: 5,711 |
Love the inside tenderloins. "Sweet eye" is what old time processors wrote on the pack. Make sure you pull them before trying to get the bladder out. Nothing worse tasting than inside loins that have been covered in deer pee.
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Joined: May 2011
Posts: 20,017
Freak of Nature
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Freak of Nature
Joined: May 2011
Posts: 20,017 |
A good friend of mine says the heart is the best piece of meat in a deer, I havn't tried one in a long time.
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Joined: Mar 2015
Posts: 6,251 Likes: 30
12 point
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12 point
Joined: Mar 2015
Posts: 6,251 Likes: 30 |
The actual tenderloin, inside the body cavity, that runs either side of the spine, is the most tender piece of meat on a deer, and a lot of folks don’t even know they’re there. I rarely get them because as has already been stated, they are the first cut to start smelling and tasting ruined unless you get them very quick. The intestine sit right up against them, and they spoil rather quickly. This. I eat them both. Inside is best cut of deer. Some folks don't know about it and waste the best part of the deer.
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Joined: Feb 2015
Posts: 6,814 Likes: 14
14 point
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14 point
Joined: Feb 2015
Posts: 6,814 Likes: 14 |
Sweet meat. That’s what my uncles always called em. We called em inners too. the inner loins are called "preacher meat" b/c you're supposed to give it to your preacher for missing Sunday church so much deer huntin' LOL i used the backstrap out of a doe this year to make some of the finest breakfast sausage i've ever made ...
Last edited by BamaGuitarDude; 03/28/18 09:30 AM.
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
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Joined: Jun 2013
Posts: 5,711
12 point
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12 point
Joined: Jun 2013
Posts: 5,711 |
Sweet meat. That’s what my uncles always called em. We called em inners too. the inner loins are called "preacher meat" b/c you're supposed to give it to your preacher for missing Sunday church so much deer huntin' LOL i used the backstrap out of a doe this year to make some of the finest breakfast sausage i've ever made ... Backstrap for sausage? Sacrilege! Tougher parts of the deer is what I grind.
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Joined: Mar 2013
Posts: 15,167 Likes: 7
Old Mossy Horns
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Old Mossy Horns
Joined: Mar 2013
Posts: 15,167 Likes: 7 |
Sweet meat. That’s what my uncles always called em. We called em inners too. the inner loins are called "preacher meat" b/c you're supposed to give it to your preacher for missing Sunday church so much deer huntin' LOL i used the backstrap out of a doe this year to make some of the finest breakfast sausage i've ever made ... Backstrap for sausage? Sacrilege! Tougher parts of the deer is what I grind. Yea that’s f’d up right there.
Would walk over a naked woman to get to a gobblin turkey!
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Joined: Aug 2014
Posts: 22,815 Likes: 197
Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
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Impatient Stinky Britches Wearin’ Off-Roadin’ Guru
Joined: Aug 2014
Posts: 22,815 Likes: 197 |
A good friend of mine says the heart is the best piece of meat in a deer, I havn't tried one in a long time. After trying it for the first time recently, I'm inclined to agree, as far as the topic at hand, I go with "backstraps" (outer) and "tenderloins" (inner)
Isaiah 5:20
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Joined: Feb 2015
Posts: 6,814 Likes: 14
14 point
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14 point
Joined: Feb 2015
Posts: 6,814 Likes: 14 |
Sweet meat. That’s what my uncles always called em. We called em inners too. the inner loins are called "preacher meat" b/c you're supposed to give it to your preacher for missing Sunday church so much deer huntin' LOL i used the backstrap out of a doe this year to make some of the finest breakfast sausage i've ever made ... Backstrap for sausage? Sacrilege! Tougher parts of the deer is what I grind. Yea that’s f’d up right there. i knew i'd get some haters on that comment LOL ...
ALDeer physics: for every opinion, there's an equal & opposite opinion
A wise man can learn more from a foolish question than a fool can learn from a wise answer.
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Joined: Feb 2011
Posts: 595
4 point
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4 point
Joined: Feb 2011
Posts: 595 |
Cube the best, grind the rest. Our backstraps and tenderloin are both cubed.
"There are no easy days, not even yesterday"
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Joined: Jun 2013
Posts: 5,711
12 point
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12 point
Joined: Jun 2013
Posts: 5,711 |
For those that cube the backstrap, are you doing it for tenderness? Curious, because the way I cook mine, it's really tender. The inside tenderloin is so tender, I would think it would fall apart if cubed.
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