How long is the Tenderloin

[338winmag]

How long is the Tenderloin.
I am going to do a gutless on my Elk and after seeing numerous different videos, it appears the tenderloin is about 15 inches long. A friend stated he believes the tenderloin is as long or almost as long as the backstraps?

I am heading back to camp this morning so if I dontreply I am just looking for a quick answer before I head back out.

Thanks
All

 

[SJB358]

Steve, the tenderloin is about 9-15" approximately on an elk. Half that size for a deer. Backstraps are the longer ones by far. They stretch from rear ham to front leg. Scotty

 

[tddeangelo]

Steve, the tenderloin is about 9-15" approximately on an elk. Half that size for a deer. Backstraps are the longer ones by far. They stretch from rear ham to front leg. Scotty

9-15" on an elk????

I've never processed an elk, but man, I've cut up more than a few whitetails, and I'd be flat disappointed if the tenderloins on a whitetail weren't at least 10" long. Not sure if I maybe pull out more than others do? Are are your VA deer THAT much smaller than my PA deer?

 

[338winmag]

The answer I was looking for was that the tenderloins on an elk weren't the same size or close to the same size as backstrps.

Super answer Scotty
Thanks

 

[elkeater2]

About 2 3/4" diameter, and 12" to 16" or so long. Or, like Scotty says. I think he just included all elk sizes!! :lol:
ee2

 

[SJB358]

Sorry guys, I put the range because the difference between a calf elk and a full grown bull is much different. Yeah, you are right, on a good bull or cow, they are some hefty pieces of goodness!

They are really much thicker as EE2 put than on any deer. I think Steve just wanted to know the T-Loins were much smaller than the backstraps. Scotty

 

[tddeangelo]

Sorry guys, I put the range because the difference between a calf elk and a full grown bull is much different. Yeah, you are right, on a good bull or cow, they are some hefty pieces of goodness!

They are really much thicker as EE2 put than on any deer. I think Steve just wanted to know the T-Loins were much smaller than the backstraps. Scotty

Maybe my writing and my tone didn't match. I was teasing ya, Scotty.

That's interesting that they aren't much longer than a deer, but much thicker.

 

[IdahoCTD]

On the bull my friend just shot they were probably 10" long but his bull didn't have a huge body. We cut everything (front and rear quarter, neck, and backstrap) off one side roll it over and cut the other side off. After that we went dumpster diving for the tenderloins. It's much cleaner that way. I usually saw down the ribs right below the tenderloins and peel it back enough to get in and get the fronts and backs from both sides.

 

[tddeangelo]

On the bull my friend just shot they were probably 10" long but his bull didn't have a huge body. We cut everything (front and rear quarter, neck, and backstrap) off one side roll it over and cut the other side off. After that we went dumpster diving for the tenderloins. It's much cleaner that way. I usually saw down the ribs right below the tenderloins and peel it back enough to get in and get the fronts and backs from both sides.

Wow. That just amazes me. I'll get a 10" tenderloin off a 100lb whitetail doe. It'll only be an inch and a half thick, though.

The tenderloins we pulled out of a 24lb sika deer my dad shot (yes, 24lbs) were about the same size as the spent 3.5" 12ga hull from the load of buckshot he used to kill the deer!

 

[IdahoCTD]

The bull was still rutting so that might be why he was so skinny. I've shot a ton of cow elk that had bigger bodies then this bull. He had about zero fat on him as well.

 

[wildgene]

...depends on how long the critter is, it will start @ the second to the last rib & extend into the center of the pelvis, terminating just in back of the inside of the ball joint (hip). If you start pulling it right behind the last rib, you'll only cut off the tip of it, I just can't visualize attempting to pull it off the bottom of the spine w/o moving the paunch out of the way...

 

[Elkman]

They are good to eat, and the lengths that were mentioned are similar to what I have seen. Cut three sets out two weeks ago. Very hard to get at using the gutless method.!