Thanks, I really enjoyed butchering this myself, but would like to get better at it (there were a few rough pieces...)
I'd never done it before, but I've worked as a chef so I was pretty familiar with the basic anatomy and principals.
I just finished eating - the tenderlon was amazing. I just slapped some store-bought marinade on at 3:00 this afternoon and broiled it about 4 hours later.
Great feeling for a first-timer.