I've been noticing a trend in my game meat consumption. If meat stays thawed in the fridge for a week or two, it seems noticeably more tender. For example, I just fried some round steaks last night that had been thawed for a almost a week. I was commenting to my wife how tender they were. She informed me that they weren't nearly as tender as the steaks she cut from a blade roast she had while camping with some of her girlfriends last week. This blade roast had been thawed in the fridge (and cooler) for almost 2 weeks. I've had fresh tenderloins that were tough as hell. I always butcher my meat within a week of the kill. Is it all in my head, or does "fridge aging" meat actually make the meat more tender, just as if I had aged it before butchering it?