 To remove the loin portion of the carcass commonly referred to as the backstrap, begin by locating the hip bone on the deer. The loin lies in an L-shaped crevasse created along the length of the spine. Insert the knife just in front of the hip bone and make a cut across the loin. Then insert the knife next to the spine and cut along the vertebrae down the length of the spine almost to the head, freeing the loin from the spinal processes, the bones that stick up on the vertebrae. If you haven't already, remove both front shoulders to allow better access to the upper portions. Then carefully begin cutting away the loin from the vertebrae by the hip bone, slowly working your way down to the section of the loin above the rib cage, and then onto that portion along the neck. Once you get it started, the loin comes out fairly easily. Remove the loin from the other side the same way. Now you can see the anatomy of the spine with the loin muscle removed and exactly how those muscles laid against the spine. Once the loin is removed, you may want to trim the little bit of meat that lies along the lower part of the ribs. Depending on the size of the deer, there can be a little bit of meat that would be good to add to the scrap pile that is later ground into hamburger. Also, meat from between the ribs can be easily cut out and ground into hamburger, but be careful to avoid rib meat that is bloodshot.