It seems kind of sinewy,
at least in this tartare-crudo-poke bowl prep (diced with olive oil, preserved lemon, chili crisp, pistachios, onion greens)
I found this article which [notes]
" During the aging process, the meat loses its odor and in return gains taste and tenderness. …If the meat matures for too long,… the sinewy separating layers (suji, 筋) lose too much firmness and can no longer hold the fatty meat in shape"
Or…
Of course!
