deer butchering question

[Lost Arra]

A tenderloin is a tenderloin. Beef or deer.

Is the deer backstrap (when cut into steaks) the same as the filet mignon or ribeye in beef?

[frassettor]

[Wile E. Coyote]

Same as the Ribeye. The Filet would be the small strip you remove from inside the carcass.

[Lost Arra]

Thanks
You can always count on a Coyote to know meat.  

[RGK]

The Tenderloinds are on the inside of the body cavity. The "Loin" or backstraps are just under the hide on the upper back. Fillet mignon (most times bacon wrapped) can be done with either cut of meat but in beff it id done using the tinderloins. Whatever you call it, It's just plain good.

[John Scifres]

Is it just me or do tenderloins have no flavor?  Don't get me wrong, meat that melts in your mouth is a blessing but I really prefer something with a richer flavor.  The backstraps are the perfect compromise IMO.  Dry rubbed with sea salt, pepper, basil, a hint of sage, pan fried hard in an iron skillet with a touch of olive oil, 3 minutes to the side.

Sorry, didn't mean to get off-topic.  I haven't had lunch yet.

[Dan Worden]

http://www.primequalitymeat.com.au/your_cuts/index.php?Search=beef

[Daddy Bear]

I think the cuts on a deer are closer to that of a pig. The backstrap removed from the backbone and ribs and then sliced into portions; I've always called those "Medalions". Leaving the backstrap attached to the backbone and then cutting the same portions leaving the bone attached; I've alway called those "Chops". Of course the backstrap is not the Tender Loins as already noted.

Daddy Bear

[Daddy Bear]

This is probably closer to what I'm saying:

http://www.askthemeatman.com/images/deer%20muscle%20pix.gif

[Daddy Bear]

Here is another:

http://www.askthemeatman.com/images/venisoncuttingchartopti36kb.jpg

[VA Bowbender]

Anyone can purchase this DVD or I can get it to you.
  A Professional Guide to Field Dressing, Skinning and Butchering Deer (DVD).  
That's me

[Burnsie]

My wifes uncle owned and operated a local meat locker and over the years has probably processed hundreds, maybe thousands of deer.
He told me most people confuse the what the loins are and often call the small tender pieces taken out of the back from the inside loins. He called them catfish (probably his own slang). I think the same as filet mignon? The backstraps/loins are the thick long strips off the top of the back on either side of the spine. Makes great butterfly filet chops- yum!
Burnsie

[Killdeer]

Catfish? I call 'em weasels...
They are usually a snack that is cooked and eaten as we (I) butcher. Put 'em on a stick, rub with olive oil and herbs, and lean over the coals of the campfire. The top end cooks first, so wander over and grab a bite, sip some port, and work 'til the next bite is cooked.

Killdeer  

[Tater John]

VA Bowbender,

Got to thank you for putting that dvd together, its EXCELLENT! Actually watched it during my first process while my son controlled the replay. Maybe after getting a couple more under my belt I'll get as fast as you, ya right...    

Rusty

[Hattrick]

I`M WITH U KILLDEER,

I CALL THEM FISH AN THERE GONE BEFORE WERE NONE BUTCHERING.

I THINK THERE GOD SENT

[el cazador]

I may be wrong... won't be the first time    , but I always refer to the "backstrap" in deer as the "New York Strip" in beef.  That is where it is located cut for cut so to speak.