Discussing tenderloin options

Whole tenderloins are available

Country Boy Trades offers whole tenderloins. Include them when discussing your cut sheet, and confirm packaging and current processing prices. This does not establish a guaranteed quantity or package size.

If you have already removed or packaged any meat in the field, tell the shop. Be specific about what you are bringing, rather than assuming all portions are still with the carcass.

Source: Owner-provided business information

Ask about packaging separately

A cut preference does not determine the shop’s packaging method. Ask how these portions will be labeled, whether they can be packaged separately, and whether any additional charge applies.

Keep raw portions cold during storage. USDA identifies refrigerator thawing, cold-water thawing, and microwave thawing as safe methods when carried out correctly. Meat thawed in cold water or a microwave should be cooked immediately.

Source: Owner-provided business information; USDA FSIS: Freezing and Food Safety

Use a measured cooking target

This site uses Penn State Extension’s conservative recommendation of at least 160°F for venison. A food thermometer is the way to check the center of the meat. Do not assume a browned exterior means the inside has reached the target temperature.

Source: Penn State Extension: Canning and Freezing Venison