The Tenderloin is one of the most popular cuts of meat, and one of the most expensive. It has an oblong shape and sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end - the "tail" - starts a little past the ribs, growing in thickness until it ends closer to the butt of the animal. This muscle does very little work, so it is the tenderest part of the beef. It can be cut for either roasts or steaks, steak tartare, or carpaccio. Its flavor is more delicate than some other beef cuts, so it's a good cut to serve with sauces. As it is very low on fat, be extra careful not to overcook it.