What cut is this?

[Tail Chaser]

After using Jorge for the past ten years I've been spoiled the meat was always weighed vacuum packed and labeled as to what cuts we're in the package. 

Just picked up my deer from thea local butcher and they use the meat boats like you get in the super market and no label. I'm not complaining, super nice people cuts are very clean and their prices are good.  I'm pleased other than the packaging. 

So my question is what is this cut? Looks like a mini back strap. I take out the tenderloins myself when I dress the deer and both straps are accounted for.

Put the sharpie on top for scale. And I have put everything in vacuum bags

[LPJR]

Looks like a backstrap cut in half...

[3Blade]

I think its the eye round

[Greybeard]

It's attached to one of the pieces of the hind quarter that looks like a london broil.  Don't know what the specific name would be, but the grain runs differently than the london broil it's attached to.

[Pqreturn62]

Inner loin-usually it’s lighter in color just as it is in your picture.

Edited December 9, 2018 by Pqreturn62

[3Blade]

Or he gave you some one else straps

[Tail Chaser]

Not that it matters it going on the grill regardless of what it is lol.

[Greybeard]

Think 62 is right.  Inner strap.  Top one thins out on the right side, like they do.  Bottom one has been trimmed.

[Greybeard]

Sweetbreads we call them.  Most tender piece of the deer.

[Tail Chaser]

Took the loins out my self so that's not it

[Greybeard]

2 minutes ago, Tail Chaser said:

Took the loins out my self so that's not it

Both sets of loins?  Outer and inner?

[Tail Chaser]

Outer are accounted for cut in half and packed separate

[Greybeard]

Those inner  loins are attached under the backbone, inside the cavity.  Best to remove them asap because they usually get covered with blood and other crap from gutting the deer.

[Lunatic]

the best cut on a deer, the TL

Edited December 9, 2018 by Lunatic

[Northjerseyoutdoorsman]

That's what I call the false loin. It is a lighter color then all of the other meat. Looks just like a loin and comes from the the hind quarter.