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What is the best cut of meat on a deer?

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  • What is the best cut of meat on a deer?

    What is the best cut of meat on a deer?

  • #2
    My vote goes to back strap with loin a close second

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    • #3
      Same. Backstrap is number 1 then loin is def number 2

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      • #4
        i guess ill go along with you guys...backstrap.

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        • #5
          I have to agree with the backstrap

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          • #6
            Backstrap then roast.

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            • #7
              Backstrap then loin and roast.

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              • #8
                The best piece of meat on a deer is what I was taught to call the inner loin.

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                • #9
                  The hamburger.

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                  • #10
                    The tenderloin is the best although it's tiny. the backstrap is a close second.

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                    • #11
                      Backstrap for me with loin right up there too!

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                      • #12
                        The inner loin is the best and then the tenderloin. I am confused because where I come from the tenderloin and the backstrap is the same thing.

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                        • #13
                          steve182 and santa got it right,
                          It's the tenderloin!
                          Not large, but absolutely awesome!

                          When you get a T-bone steak, you have a small tender side and a not so tender larger side. The small side is the "tenderloin", the larger side is the "loin" or "backstrap".
                          You would be surprised at the folks that leave the tenderloin because it's so "small"!
                          If the "backstrap" is the gold, the "tenderloin" is the platinum!! LOL!!

                          Bubba

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                          • #14
                            Tenderloin, just be careful you don't cut a gut and get fecal material on them when you gut the deer. That is the leanest most tender meat on any herbivore.

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                            • #15
                              I believe the tenderloin is what some call the "inner loin" and the "backstrap" is actually the loin. If it were beef the inner loin would be filet mignon and the backstrap a ny strip. Any butcher care to correct me if i'm wrong? First Bubba is right on. Many butchers have a taste for the tenderloin and sometimes seem to keep them for themselves and or claim they were shot up.

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