Question regarding Tenderloin

Welcome aboard, Greg! That “sell date” IMO is more of a marketing gimmick for stores to keep track of how long their meat on display will look fresh to Connie Consumer. Unfortunately to some people after that date they think it is spoiled and should be avoided or even pitched, which is NOT at all the case! When you consider that many of us age our beef 30, 45 and 60 days beyond the sale date and still live to love it then please don’t get hung up about marking your calendar. The reason it is suggested to age a tenderloin for such a short period is to prevent the need to trim the exterior of what is already tender beef to start with. I hope that puts your mind to ease. Ron