Because Dry Aging beef tenderizes the meat and draws out moisture to deepen the flavor, it's a great process to apply to tenderloin. Here, we share one of our favorite recipes: Fresh Herb & Garlic Beef Tenderloin. The best part? It only ages for 4-5 days, so you can try it out for a delectable weekend dinner. You can use any size UMAi Dry® for this process, but the Large Charcuterie size (formerly called Tenderloin/Large Charcuterie) usually works well.