It is leaner, and its not corn finished.
You have the processor add some beef fat to it, and boom can't tell the difference. They do that with my sausage (wild pork and deer) and it turns out really great. I get my sausage smoked so its not that raw fatty stuff that makes the grill flare up like store bought.
As long as someone is ok paying the processor fee which is likely 150-200 bucks I'll provide anyone with a deer that wants it.
Deer tenderloin is as good as it gets folks. Can give you the recipe and everything.