Quote:
Originally Posted by Chironex
I always thought loin was inside of the thighs. But, I am not a butcher, so I am uncertain. Either way, they are delicious.
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Tenderloins are inside the cavity attached to the spine behind the stomach. They are generally consumed the day the deer was dispatched because they dry out so quickly. Backstrap is the muscles along the spine and would be "filet"if you were talking about a cow. Both are the best cuts.