tenderloin is rarely marbleized when grass fed, and extremely high priced, and to many actually pale in taste compared to other cuts. But don't be afraid to experiment. I like new york, rib eyes, and often top sirloin at about half the cost has a great flavor,,, which is what I mainly buy in 4-5 lb. roasts.
Regarding covering your meat,, the ideal way to preserve in the fridge (assuming you don't live with parents or room mates who might be 'offended' is to hang it in your fridge. It can last over a month that way, and also you don't risk anaerobic bacteria growth. I recently hooked up a computer fan in my fridge to keep the air circulating around the hanging pieces. Works wonderfully. You might want to clean your fridge, once you no longer put cans and bottles from the grocery store in there. They have been handled, have collected dust and dirt that I don't want contaminating my meat and veggies. But then maybe I'm a little anal about that sort of thing. But definitely get rid of the vacuum plastic. Another way is to use something like the inside of a lettuce spinner,, being a highly perforated container. Hang the meat over the sides of it. A colander works well too. The point being is to maximize the amount of air being able to flow to as much as the meat as possible ( hence the hanging method, it's what butchers have been doing for centuries).
