No, the longer time creates more tenderness. I swear though each sub-primal is different. I have had expensive ones from a local butcher shop age so-so and then ones from SAMS pleasantly knock my socks off! When I discover my steaks may not be a tender I will then use my JACCARD to resolve that. To me the aging benefit is first the condensed beefy taste with it’s uniqueness and then the tenderization factor is a more distant second. Ron
