This beef tenderloin was aged for 3 weeks at the slaughterhouse before we purchased it, so we decided to further age it in the dry-aging bag for 10 days afterward at 2 degrees Celsius.
After aging in the bags, it looked like this:
The tenderloin, which weighed 2.3 kg, was down to 1.8 kg after aging and trimming.
The trimmings should, of course, be used for a world-class stock.