Has anyone ever try to age a beef tenderloin?
I have heard of people doing it, never understood why. I think you can only do it for a vey few days as it will shrink significantly.
Also has anyone try aging lamb?

Oh’ and you can check out this article I found.
http://www.foodproductiondaily.com/Processing/Dry-aging-using-vacuum-packaging-provides-savings

OK, I don’t really know the science of this, but I can tell you it works.
I have tried aging for 21 days and the flavor actually comes through a little better. Both time periods are impressive.
The vacuum is not very strong after the meat has a chance to lose the moisture as the volume does shrink about (10-12% by weight in 2 weeks), but the bag at that point adheres to the meat enough to form a “second skin” and protects it from fridge odors and spoilage. One important note is you have to keep it on a wire rack to allow the air to completely surround the meat to release moisture.

I recently discovered a great way to dry age beef in my fridge. It involves vacuum sealing the meat into a moisture permeable bag. Sounds far fetched, but it works. After sealing the meat I let it age in my fridge for 2 weeks. After 2 weeks I take the meat out of the bag and trim off the hard crust that forms as a result of dry aging and cut the steaks. I normally do a full ribeye or striploin that I get at Costco. The steaks have the distinct dry aged flavor that I love and the texture is fantastic. There is also no blood on the plate and the steak cooks much more evenly than regular wet aged.
Their site is www.drybagsteak.com
You would need a vacuum sealer (they sell Sinbo sealer)I already had one and the meat has to rest on a wire rack to have air all the way around to release the moisture.