I beg to differ, but different strokes for different folks. A steer is very different than a cervid, but IMO the most tender meat that is a "loin", should be called the tenderloin, don't you think. There are also more cuts on a steer that are not even present on a deer carcass, so comparison between the two is negligable. Apples and oranges comparison.
Apples and oranges? A loin is a loin. A round steak is a round steak. Name one cut on a steer that is not present on a deer.
Don't intend this to be contentious...but I disagree based on a deer's physiology. Nicknames for cuts of meat (Preacher's Meat, Backstraps) is fine...it's interesting and often varies from region to region.
But the skeletal and meat structure of an animal is what it is.
I'm out....muzzleloader weekend in Northern Wisconsin.