Using the bag for the first 7 days

Ron,
I have a 20 lb ribeye aging. Do you think its ok, to cut off a 1/4 of it to eat and continue to age the rest (in the nude). I Guess the new cut ends will have to build up that rind. I’ve aged several steaks before, but never cut what I needed and put the rest back. I guess i can always try it and see what happens. This is for the impatient people would wants to try aged meat and try them at different intervals (21days/28days/45days/60days)