They are kind of weird in a way. It's not an organ, yet it's meat that isn't attached to a bone, it's taken out by cutting around a layer of skin on the inside of the rib cavity. Don't overcook them, they're just about fork tender, and delicious! We always wondered what they'd sell for, if they could even be bought. I whacked right about 70 wild hogs in my hunting career, my partner about 50. Not every wild hog had tenders, the ones that did, they were on a dinner plate that night. RAY