The tenderloin is an oblong shape spanning two primal cuts: the short loin and the sirloin. The tenderloin 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 in the "sirloin" primal cut, which is closer to the rear of the cow. This muscle does very little work, so it is the tenderest part of the beef.

No animals are ever given artificial growth hormones or stimulants and are guaranteed to be free of antibiotics. Marin Sun Farms guarantees that all ruminant livestock are 100% grass-fed and pasture raised their entire lives, with no consumption of grain, by-product supplements, or ever setting hoof within a confinement feedlot. Non-ruminant, mono gastric, omnivorous chickens are pasture raised and allowed to choose their diet from the pasture and supplemental grains.