tenderloins


joebobhunter4

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Re: tenderloins

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Due to an outbreak of sickness in the deer herds across the country I need volunteers to send these pieces of meat to me for testing.This is very important, please rinse them off, rub garlic, salt and pepper on them and then email me for the shipping address.Testing could take several years so I may need many, many samples spread out over the next 4 to 5 years.This has been a public service anouncement. grin.gif

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me 2 cool.gif

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Re: tenderloins

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so they are the backstraps?

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Yes, the backstraps are tenderloins, then you also have inner loins. The inner loins are the most tender piece of meat on a deer.

We usually cook the tenderloins in a skillet lightly breaded with flour and a little pepper, then serve with white gravy.

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Re: tenderloins

It really does not matter what "people" have always called them. The proper term for the piece of meat that runs down the spine on the outside of the carcass is the loin. Many people call this the backstrap. The inner strip of meat is the tenderloin. This is where fillet mignon comes from. Its the same on pig or beef. Click here to see a meat chart.

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