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Your pictures look fine. In the future however we really do not recommend aging a tenderloin more than 5 days as stated in the Q&A section.
WHAT CUTS DO YOU RECOMMEND DRY AGING?
In general, dry aging is done with the following subprimal cuts: strip loin (New York Strip), boneless ribeye (ribeye) and top butt (sirloin). These are steak cuts that age well and improve significantly in flavor and texture with dry aging. We recommend strongly against aging tenderloin for the traditional 14, 21, or 28 days, rather ONLY 4-5 days is suitable, sufficient and the most non-wasteful way to improve upon so valuable a cut of meat. You can age other cuts to deepen their flavor, but we have not found that other cuts improve in texture significantly with dry aging.