Bag size questions

[Ron Pratt]

Shawn, welcome aboard. Yes you could have cut that bag down and sealed a new end. If you are already 5 days into aging that tenderloin you are done! Tenderloins by their very nature are tender to begin with and if you dry age them too long then the trimming lost is a waste of expensive meat. Not real sure why you used a 16 x 28″ bag to start with…but I guess that’s another story. Ron