Re:Has anyone dry bag aged a whole shortloin?

I appreciate it, Ron. I just finished aging a whole Certified Hereford strip loin for about 21 days, and it turned out great! I have a whole choice Hereford Rib I bagged up Thursday, after wet aging for about 40 days. I think it will go well for 28 days as it has plenty of fat cover. I’m going to need to order more of the large sub primal bags…. I didn’t roll back the end the first time, couldn’t get a good seal ,and lost a bag. It does take some experimenting…..Phil