deer loin

[dug1976]

I took a nice buck last weekend in Missouri. Processed it myself. Took the loins whcih wer huge and cut them about inch and half thick. They filled 3 big freezers bag. took the smallest bag and added Itallian dressing and let it marinate for 24 hours. Took them out placed 2 together wrapped them in bacon added a little Tony Chachere seasoning. Grilled 8 minutes each side (rare). Added garlic mash potatoes, and fresh biscuits and canned green beans. You talk about goooood. I will never take a deer to a proceesor again. I deboned it and cut off all silver seam and fat. It was a four year old buck. Its better than beef. Sorry I had to tell someone. Thanks

[TROPHYTAKER308]

I took a nice buck last weekend in Missouri. Processed it myself. Took the loins whcih wer huge and cut them about inch and half thick. They filled 3 big freezers bag. took the smallest bag and added Itallian dressing and let it marinate for 24 hours. Took them out placed 2 together wrapped them in bacon added a little Tony Chachere seasoning. Grilled 8 minutes each side (rare). Added garlic mash potatoes, and fresh biscuits and canned green beans. You talk about goooood. I will never take a deer to a proceesor again. I deboned it and cut off all silver seam and fat. It was a four year old buck. Its better than beef. Sorry I had to tell someone. Thanks
that wasnt the loins you took,it was the back straps,alot of people get this confuised for some reason.
you get the loins from inside the upper cavity of the deer, just under the back straps...

[barney]

that wasnt the loins you took,it was the back straps,alot of people get this confuised for some reason.
you get the loins from inside the upper cavity of the deer, just under the back straps... Both cuts are loin, or they were where I went to butcher school! The top loin is more commonly known as a back strap.:)

[TROPHYTAKER308]

Both cuts are loin, or they were where I went to butcher school! The top loin is more commonly known as a back strap.:)
ok.....lol:)

[TROPHYTAKER308]

the ones that i was prefering to are the small ones ,not the back straps on top of the deer along each side of the spinal cord...

the ones i am talking about are 2 inches wide and thick maybe,and you can butterfly them or use a meat tenderizer on them or just cook em the way they are,thery are usually referred to as the loins...
but i know what you are saying also about the backstraps being called the loins also...

[dug1976]

I was going by what the guy from the Kentucly Afield video said. I may be wrong but he called the inner loins backstraps and the ones running on the outside next to the spinal column the loins. I don't know what you call them but they were delicious.

[TROPHYTAKER308]

I was going by what the guy from the Kentucly Afield video said. I may be wrong but he called the inner loins backstraps and the ones running on the outside next to the spinal column the loins. I don't know what you call them but they were delicious.
yea,people call them different,no biggie like you said,they are great to eat no matter what they are called.

[drakeshooter]

There are other smaller loins on the inside besides what most people call inside tenderloins. They are located inside and close to the neck. Anybody else take the time to cut out those little loins?

[str8 shot]

ill have to try that one next time i want some since i just processed mine last night too...and if you want deer burger add like 2 packages of 27/73 hamburger in it and grind it all together 2 times and its better than any hamburger in the stores imo

[dead eye]

Both cuts are loin, or they were where I went to butcher school! The top loin is more commonly known as a back strap.:)
I think you are calling back straps loins which by rights it is the same as new york strip steak The true loin is the fillet migon.That is a true tenderloin. Which is in the cavity of ther deer. Don't know how old U are but that was the way the OLD butchers call it. Now days there really are not too many true butchers around.

[killinmammals]

There are other smaller loins on the inside besides what most people call inside tenderloins. They are located inside and close to the neck. Anybody else take the time to cut out those little loins?
You better believe it!