The inside tenderloin? That’s tender no matter what.I’ve had back strap still warm to the touch right off the deer cooked up and I have stuff hung for 7-10 days. I haven’t notice a difference. I see difference in the age of the animal, older bucks are tougher front and hind quarters, and 2-3 year old does are the best eating. All the back straps and tenders are roughly the same. Older bucks may have a little more silver skin in them. But I eat Illinois and Iowa corn fed whitetails.
Yeah. The inside tenderloins are always tender just differ sizes. And I’ve never had a tough backstrap/loin On any age or size of dear. Usually I use front quarters for jerky/salami, tenders and back loins for little steaks and the hinds for burger. But there are some cuts in the rear I’ll use for roasts or also cut into steaks depending on the grain of meat.The inside tenderloin? That’s tender no matter what.