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How are you doing the tenderlions? Wet aging? I can’t imagine that you are dry aging them because of the lose involved. What I do with the tenderlion is, cut it up into the desired thickness, I don’t even wet age, place each one on a nice size sheet of clear wrap, put worchestire sauce, and olive oil, a moderate amount, put some parsely , and McMormicks steak seasoning to all surfaces, wrap steak up so that marinade doesn’t leak out, place in fridge in a container for 24-48 hours, grill em up medium rare, huuuuu boy !!!!!! Talk about melt in your mouth. I don’t know what it is, maybe the salts tenderize the meat even further than it is, but let me tell you, melt in your mouth tender. You’re right, I will never again buy a steak prepackaged ever again. My wife ate at a high end steakhouse recently, got a filet, she said it didn’t even compare to mine. She was right, she brought some home for me to taste. When I do go out to eat sometimes I order a steak just to check them out. Found a few that tasted fair, but the tenderness was not there. I don’t think ordinary restaurants use aged beef, it’s too costly. You know dry aging at home cost you a bit more to do , but it is well worth the loss. Enjoy !