 Now, you want to remove the inside tenderloins, which are very small pieces of meat, but the most tender muscle on the deer. This is a pretty big prize. It has a little bit of fat, although some have almost no fat covering the tenderloins. Next, trim the fat off of the tenderloins, so you can get them out a little easier. Go down the sides of the spine to free it. Cut straight across the muscle and then go up against the spine. Now it should be loose. It's not very big, but it is delicious. Some people will even strip down both sides with their fingers to loosen the sides and then they'll cut the ends loose. They just kind of pop out.