The �tenderest� cut of any grazing animal is the tenderloin (Filet mignon)
Second is the backstrap (New York steak & Ribeye)
If you know how to cut a Flat Iron from the shoulder blade, that can be a very good steak as well.
Aging will always make the meat tender. At least a week, two or three is better. Age it at 30-34%, the meat won�t freeze hard until just below 29%.
Top quality beef is sometimes aged as much as 90 days under controlled conditions.
For me, all other cuts are slow cooked with moisture, pot roast, stew ect. Or made into jerky.
