Back straps run along the spine to down the ribs. It can be easily cut out in a long loaf. The tenderloins run from the hind legs to about the middle of the spine directly under the ribs. They are a long rope like muscle. Suggest slicing them about 3/4 to 1" thick for steaks. The Colorado DOW has a good tape "From the Field to the Table" that clearly shows how to identify those parts as well as processing the entire animal.